Whole Wheat Blueberry Pancakes
The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.
The blueberries in these whole wheat pancakes are so sweet and moist that they don't even need butter when eaten while hot! This is our Saturday breakfast, healthy for me; yummy for husband and kids.
I lost my 100% whole wheat pancake recipe and tried this one. What a wonderful surprise. My son and husband sucked them up and I had to make another batch. I always double it now and use a 1/3 cup batter per pancake. My alterations: All organic ingredients, 3 tablespoons sugar instead of 2, and brown sugar instead of the substitute. Ive made them several times and the recipe proportions are great. As is, you will have a bouncy, very thick pancake. Sometimes the family wants thin pancakes and I add 1/4 cup milk (for base recipe- double this for a double recipe). My recommendation is to use fresh ground flour! Use soft wheat berries. We love this recipe better than my old one!Read More
I'm sorry but i did not like these and am wondering what I did wrong because there where so mnay good reviews. I love whole wheat flour more than white too but these had a weird bitter taste to them and all my baking supplies are newer and have been used before so I dont think that is the problem. m The only i did differently was rubbed oil on the pan ibnstead of using spray.Read More
I lost my 100% whole wheat pancake recipe and tried this one. What a wonderful surprise. My son and husband sucked them up and I had to make another batch. I always double it now and use a 1/3 cup batter per pancake. My alterations: All organic ingredients, 3 tablespoons sugar instead of 2, and brown sugar instead of the substitute. Ive made them several times and the recipe proportions are great. As is, you will have a bouncy, very thick pancake. Sometimes the family wants thin pancakes and I add 1/4 cup milk (for base recipe- double this for a double recipe). My recommendation is to use fresh ground flour! Use soft wheat berries. We love this recipe better than my old one!
Great recipe. Just add a bit more milk (or soy milk) and you're good to go! I make all the dry stuff in large, large batches, store, and then when ready, measure out the right amount of "mix" and add the wet. This way, we're all ready in the mornings!
I use this recipe almost every weekend! It is so versatile that I can make different kinds with whatever I have on hand. I've used ripe bananas, blueberries, blackberries, and even used just cinnamon/nutmeg/cloves/vanilla when I didn't have any fruit. You can sub some or all while flour if you are running low or have picky eaters. I even use vanilla soy milk to add that hint of vanilla and sweetness. I use Splenda instead of packet sweeteners and find that 1/4c of Splenda does the trick. These are so good you can eat them without any syrup! I usually make a double batch and put the extras in the fridge or freezer. Just pop in micro or toaster and you are good to go! You don't even have to worry about overly juicy fruit, like if you use frozen, because I usually end up using more than the cup of milk and the juice makes up the difference. I absolutely love this recipe and it is SO easy to mix, match, change, add and still I have yet to have a bad batch! I even keep them warm in the oven while cooking other items and they still turn out great! Top with some sugar free syrup and it is the best "healthy" breakfast that the kids won't even notice there's no added sugar!
These were excellent. We used cane sugar instead of artificial, and 2 eggs instead of one. We also added a couple tablespoons of wheat germ and a little flax seed meal for some added nutrition. Even my picky 4-year-old loved these!
Soooo good!! I did add 1/2 t of cinnamon and vanillaand doubled the blueberries (my family really love them). I was also a little leary of all the whole wheat , so I used 1/2c of white and 3/4c of whole wheat,and I did need to add about 2 T more of milk, butthese pancakes are great!
I'm sorry but i did not like these and am wondering what I did wrong because there where so mnay good reviews. I love whole wheat flour more than white too but these had a weird bitter taste to them and all my baking supplies are newer and have been used before so I dont think that is the problem. m The only i did differently was rubbed oil on the pan ibnstead of using spray.
since it's a little dry, adding blueberries, chocolate chips, or mashed bananas makes it so moist and delicious
It is a tiny bit dry, but worth 5 stars b/c it is afterall a whole wheat pancakes and the kids can't even tell. I mashed up strawberries to the mixture and the kids and hubby managed to finished 8 servings!!!
I thought these were pretty good. I didn't have blueberries so instead I made them "stuffed". I sliced each pancake almost in half and put in a dollop of homemade fat free raspberry lebneh mixed with a small bit of low fat sour cream. EXCELLENT!! I am thinking these could probably be made stuffing with with vegetables if the sweetner isn't added.
They were great! Subbed 8th Continent Vanilla soy milk because of DD's milk allergy and used 2TBSP sugar instead of artificial sweetener. Made the kid's without blueberries(weird ones, they don't like blueberry pancakes, just plain!) and they still were great!
First time making homemade pancakes & I'm pleased I went with this recipe. Very nice indeed. A little tough around the edges but the taste made up for it. Great tasting, these will remain in my recipe box. Thanks brossettelewis. UPDATE: August 1, 2010....this is now my go-to recipe for home made pancakes. I've been making them with & without the blueberries as well as strawberries too. I've also been adding a tablespoon or two of Flax Seed. Delicious, I'll never buy boxed pancakes again. To the folk who think these are too heavy or thick...add more milk like the recipe suggests. And don't forget things are going to be heavier with whole wheat flour. Personally I think these are 5 star pancakes. Thanks again.
came out fluffy but lacking in flavor
We really liked these pancakes, and I really like the short list of ingredients! I dug out some whole wheat flour from the freezer, and we had a tasty breakfast. The recipe made 6 6-inch pancakes. After preheating and lightly oiling my griddle, I stirred up the batter, leaving out the blueberries. When I poured the batter on the griddle, I placed my blueberries on top of each pancake, lightly pressing them down into the batter. As they cooked, the batter rose around them, and when ready, I flipped them and finished cooking. This prevented my batter from turning purple, and I was able to evenly distribute the berries in each portion. Thanks for sharing the recipe!
Just what I was looking for. I left out the blueberries because I didn't have any. I was just seeking a WW pancake recipe. I used 3tsp egg beaters and 1.5 cups of almond milk. Portioned each at 1/4 cup which made 10 pancakes at 66 calories each! Just the perfect fit into my breakfast.
These are the best pancakes I've ever had. I loved them more than words can tell. I'll never have any other pancakes again.
loved these! The best thing about them is how simple, and versatile the recipe is to make perfectly YUMMY healthy pancakes! We made them with fresh peaches..and will make them again and again..... :)
These pancakes are delicious! I've made them different ways but our favorite way is: add 2 teas. brown sugar to the milk egg mixture, and add 1/4 cup ground flax seeds and 1/4 cup ground hazelnuts to the flour mixture then combine. It may require a bit more milk to thin. When done we top with a dallop of plain yogurt and maple syrup, so yummy and filling.
This is a great whole wheat pancake base. The only thing I would not recommend adding is artifical sweetner. I didn't have blueberries today, so I added some milk chocolate chips to my pancakes and my family ate their plain with real maple syrup.
Very nice recipe! I tripled it and used a mixed variety of flours (buckwheat, corn, rice, oats, wheat, & coconut) for a multigrain pancake. Used brown sugar in place of artificial sweetener and extra blueberries. Excellent! My new go to basic pancake recipe.
Very easy, very tasty, and healthy too. I tried some other whole wheat pancake recipes that came out very tough and rubbery, but these are nice and fluffy. These have become a staple for weekend breakfasts when my fiance and I get together to cook. We modified the recipe slightly, though- sugar instead of artificial sweetener, and start with just 1 cup of flour so you don't have to do so much guesstimating on how much milk to put in. We also add a 1/2 tsp or so of cinnamon and another of vanilla. And instead of mixing the blueberries into the batter, we drop them into the individual pancakes after we pour them into the pan. That way the berries don't sink to the bottom of the bowl and all end up in the last 2 cakes. Sometimes we drop in some crushed walnuts too. Very yummy!
My new favorite healthy pancake! These are so light and fluffy and delicious. Instead of artificial sweetener, we used 2 T of pure maple syrup. We also added 1/2 tsp of cinnamon and 1 tsp vanilla (just because that's what we always do). We used defrosted blueberries, with their juice and 1 1/8 cups of milk. We spread the batter on the griddle, right after ladling to help with quick and even cooking. My 2 1/2 year olds ate two huge pancakes each. Quick and easy and healthy and delicious. Thank you for a wonderful recipe.
These pancakes were delicious! I used 1 tbsp Demerara sugar instead of the artificial sweetener. The batch was too much for my husband and I, so I am freezing the rest of it as another review suggested.
I used vanilla soy milk, added cinnamon & nutmeg and put the blueberries onto each pancake rather than in the pancake mixture. I eliminated the sugar as the syrup was sufficient. You could also add walnuts to the dough...yummy! Excellent recipe.
Not bad, Needed to add more liquid in the end, and i also added a fourth cup of flax
Wonderful recipe! I followed it exactly EXCEPT: used buttermilk in place of regular milk, and honey in place of artificial sweetener. I added a full cup of blueberries instead of half a cup. I slowly added 1/2 cup regular (2%) milk until it came to the right consistency since the batter was very doughlike at first. They came out perfectly! Pretty great for making pancakes from scratch for the first time. Eat your heart out, Bisquick!! :D
This was so easy and super delicious! I made them plain and with chocolate chips. I used 3 tablespoons of brown sugar, like someone suggested, instead of the artificial sweetner. Very fluffy.
Fantastic pancakes. Very versatile recipe! I used bananas instead of blueberries and they were a hit! Next time I might substitute some other berries to change things around. Check out these pancakes if you're looking for a healthy, delicious, quick breakfast! (I also used sugar-free syrup to make them even more healthy!)
Yummy! Very fluffy and easy to make. Add in some flax or flax meal and you have yourself a healthy breakfast.
They were pretty good! I'd def. make them again. But next time, I'd ad more (maybe even double) the blueberries an I'd probably add brown sugar. It neeed to be just a tad sweeter, but all in all they were yummy!
Yummy - but i mixed whole wheat and white flour... 3/4 cup whole wheat with 1/2 cup white because i don't like the taste of whole wheat all by itself.
This was a really good recipe! I didn't have milk so I used powdered milk to make 2 cups - 4 heaping tablespoons dissolved in water to make 2 cups, frozen blueberries and added 1/2 tsp vanilla and 1/2 tsp cinnamon, used 1 tbsp white sugar and 1 tbsp brown in place of the sweetner. I only let mine sit about 15 minutes and they were still really good, thinner than in the picture but I didn't mind at all. Will make these again!
Addicted! Since I tried this recipe 2 weeks ago, I have been making tons of pancakes. I followed the recipe very closely, using the extra 1/4 of milk and also adding 3 tbls of Splenda brown sugar. My pancakes come out delicious and I have been making lots of the on the weekend and then reheating for breakfast during the week. I top them with peanut butter and honey...yum! I have made these with blueberries, apples, and plain. You won;t be disappointed!
This is my go-to blueberry pancake recipe, from now on. I generally modified baked recipes because I only bake with whole-wheat flour, so this was a nice change, to have a recipe made for it. I used whole-wheat PASTRY flour, which just has a silkier feel (more like white flour). The only substitution I made was using real sugar instead of the substitute sugar. Fresh blueberries would have been better but these were delicious with frozen. Truly, this is perfect as-is. Healthy but not heavy, very mildly sweet, and a genuinely filling breakfast. Don't expect uber-fluffy starchy diner flapjacks - this is the next generation of comfort food. Good stuff.
Excellent. Didn't have blueberries, added chocolate chips for my daughter. Don't like to use artificial sweetner so added 2 tablespoons of applesauce. Will make again!
these don't taste like ihop, but considering the health factor they are very good :)
Awesome recipe! Defiantly needs more liquid as recommended. I did 1 1/2 cups which makes it the best consistency. I added strawberries, bananas, and blueberries. Big family breakfast hit 5 times now.
Excellent blueberry pancakes. Even my picky preschooler, who barely eats anything, ate an entire one and asked for another. I highly recommend that you try it. I loved the texture and that they do not spread too much. I doubled the recipe and cut the salt in half. Seemed like a lot of salt for pancakes. I'm freezing several for a quick weekday morning breakfast.
Love this! Tasted GREAT. Wear a bib, though, because my white shirt got sprayed with blueberry juice THREE separate times while eating! YUMMY!! :) I used something called "white whole wheat flour" which was a nice, mild flour - the pancakes didn't even taste whole wheat-y. I didn't put in any of the sugar substitute, or anything else to sweeten it up because I was going to use syrup on top. But when I took my first bite, I decided to forgo the syrup, and I just loved it!! Thanks for such a great recipe!
These turned out to be amazing!!! Instead of the blueberries though, I had a little fun with my daughter and added mini chocolate chips.
I think it's a good recipe, but I had to add much more than 1 T of artificial sweetener, (lost track) plus 1 t of vanilla and about 1/2 t of cinnamon. Thought they DID need butter plus syrup when eaten. I have a very sweet tooth, so maybe it was just me.
Great stuff. Not at all stiff or cardboard like. I also used whole wheat pastry flour and they came out great.
This recipe is amazing. The pancakes turned out perfectly. These are the best blueberry pancakes I have ever tasted. I used organic regular sugar (didn't measure just eyeballed) because I don't like using artificial ingredients, used organic flour, eggs, and milk, as well as organic pan spray. I think think organic tastes so much better, but that may just be psychological.
these were not bad-other whole wheat pancakes I've made have turned out super rubbery and with weird textures. these were relatively fluffy in comparison. I used 1.5 Tbsp cane sugar and chopped strawberries and added 2 Tbsp ground flaxseeds. I also ended up using way more milk to get a good consistency-maybe 1.5 cups or more. We still added peanut butter and syrup on top and it was a great breakfast :)
Good recipe! I'll definitely make it again, but next time I'll make more--I gave it 4 stars because the recipe as is would make absurdly small pancakes (like, barely palm-sized) if you tried to make 10 out of it, this recipe supposedly yields. I also added 1/4 tsp cinnamon and 1/2 tsp vanilla.
These were great as is. The second time I made them with these changes and liked them even more. I doubled the amount of blueberries (I used frozen blueberries and they cooked just fine). I also added cinnamon and nutmeg. Probably about 1 tsp. cinnamon and 1/2 tsp. nutmeg. My husband and I loved 'em even more!
very good! my 2 year old son also liked this!
I love this recipe! I've tried a few whole-wheat pancake recipes and this is definitely my favourite so far. They turn out nice and fluffy (for whole-wheat pancakes anyway... they're more dense than those with white flour, but that's what I was going for!), and I don't find the taste of baking powder stands out as it does in some other recipes I've tried where they use more to compensate for the whole wheat flour. I also like that it doesn't use any white flour. I use a bit of honey instead of the artificial sweeter, and add some vanilla when making them with berries. I really enjoy playing with this recipe, and have a lot of success adding some chopped apple and cinnamon instead of the berries when the mood strikes.
Awesome recipe. Very versatile and satisfying. Thanks for posting this.
This recipe was delicious and so filling! I did have to add more milk...about a 1/4 of a cup...and I used the 2 tbs of real sugar that someone else suggested (I don't ever consume artificial sugars). My fiancé loved them and he's not a whole wheat person!
I thought they were a bit dry and not very sweet. Maybe I'll try it again with bananas.
I love whole wheat and choose it anytime it is an option. However, these tasted like paper with blueberries to me. I don't know if I did something wrong or if that is how they are supposed to taste. I did make my own syrup to go with them (1/2 cup of honey, 1/4 cup of butter and about a tsp of cinnamon melted together). It was DELICIOUS and made these the best tasting blueberry paper I have ever had! Sort of defeats the "healthy" aspect of the pancakes but when you are looking to treat yourself definitely try this!
good solid recipe. proportions are right on. Batter is thick had to add only a tablespoon more of milk. Added bananas and walnuts
I was very impressed with this recipe. They are light, fluffy and soft. Not heavy and dense like you would expect from whole wheat. I did find that I liked them a little better with an added TBS of sugar, but they would be fine without for those who want to cut back.
This is a very good whole wheat recipe. The batter "held" the berries quite well. I used 2 T. agave instead of the artificial sweetener as well as twice the blueberries. I also added a splash of vanilla and sprinkle of cinnamon. The note recommends using up to 1/4 c. more milk, and I felt that was needed. For my family, I then doubled the whole recipe and used 1/2 c. batter per pancake. Thank you for sharing!
I never made pancakes from scratch before, but we are on this no white food kick, and after 2 weeks I miss pancakes, so I looked this up. The batter was thick, so I added the milk. My husband doesn't like blueberries so I always add them after I put the batter on the griddle. they were very good; not as light and fluffy as I would like, but I will work with the recipe. I did not use sugar but I put vanilla extract. They were a hit with the hubby too. Next we'll try it with waffles.
I think these are very quick to put together and taste great. I always add a full cup of blueberries and usually add 2 Tbsp. of real sugar.
YUMMY! I've tried numerous pancake recipes over the last month and this is a keeper. I love the simplicity of it. I, too, modified it slightly by adding some vanilla extract and brown sugar vs. artificial sweetener. The batter did need additional milk, but the recipes indicates this. My family loved it!
Made these this morning but I thinned the batter out a lot more. Also, used liquid Kirkland Egg Beaters instead of the whole egg. Without a doubt, the recipe is outstanding.
I absolutely loved these and so did my guests - I should have made more! You would barely guess that these pancakes were made with all whole wheat flour! I used fresh blueberries and substituted 1/4 cup brown sugar Splenda. I served these with Citrus Wild Blueberry Sauce from this site - that went really well. Thanks for the recipe!
Made these today and they turned out very well. I used splenda instead of sugar. I'm trying to eat healthier so this was a better choice than making regular pancakes and even my husband who does not like wholewheat bread at all and said they were good! Since it was only 2 of us I have frozen the leftovers so when I want a quick and easy breakfast I can just pull them out of the freezer!
I loved these. My husband thought they were bland
Wonderful! I used egg beaters instead of eggs applesauce instead of sweetener and apricots instead of blueberries (since that is what I had on hand). Very healthy recipe.
Yum! I added a handful of wheat germ and flax seed to make them even more healthy. I also added vanilla (1tsp) and switched the artificial sweetener with 2tbs brown sugar. Great recipe! defiantly a keeper :)
I made this over Easter weekend. It was delicious. I did use regular sugar instead of the sweetner. My husband said he couldn't tell the difference between the white flour receipe and this one. I'm happy to be serving my family whole wheat instead of white flour now.
I've never made pancakes from scratch. I had blueberries to use and was curious about the whole wheat. These were very good. I have nothing else to compare it too, but I don't think I need to find anything. I ate a couple the morning I made them with a little butter. Being single and living alone, I had no one else to help me eat the rest so I froze them. The next morning, I took one out, nuked it for about 15 seconds then popped it in the toaster just to get rid of some of the moisture. I ate it with a little whipped cream cheese and it was good! I'm not much of a breakfast person but I know I need to eat. I ate one pancake and was fine until lunch. I will be making these again to throw in the freezer for an easy breakfast. Thanks for the recipe! Oh, and I don't know how much it changed the flavor, but I added a 1/4 ts of vanilla and 1/2 ts cinnamon. I also used water because I didn't have milk. I will definitly use milk next time.
Pretty good. I used a couple of tablespoons of brown sugar instead of the art sweetener. I also put in a couple of tablespoons of coconut milk to keep them from getting too dry. Excellent!
I added some more milk (didn't measure), and I added lemon juice and poppy seeds (because I wanted to use them up). Delish!! Very fluffy (for whole wheat) moist. I used stevia, and it was perfect.
I love this recipe, however, maybe because I am at a high elevation, I have to add a little more milk to the recipe, or the pancakes are too dense. I don't always have fruit to put in them, but the base is great with just pecans or walnuts or plain too!! Thank You!! Love this recipe!! I also did not use fake sweetener, I just used organic raw sugar from wholesome foods, since it is a fine grain, and I can get a 10 lb bag at Costco for around $11-$12.
Very good base recipe, but only 4 stars because I had to change it a bit. I use whole wheat pastry flour instead of whole wheat flour, omit the sugar substitute and salt. Sometimes I add some fresh ground nutmeg to the batter, nutmeg really compliments all things blueberry. I also make a blackberry sauce to top: 1 cup fresh blackberries, 1/4 cup fresh squeezed OJ, 1/4 cup pure maple syrup; mix and boil, stir in a bit of cornstarch if it's not thick enough. SO good you don't realize you're eating a very healthy meal full of antioxidants! We have these every Sunday before church, and even my picky children gobble them up!
Best whole wheat pancakes ever! They turned out light and wonderful even without following the prep instructions very closely. I threw everything into one bowl (except the blueberries) and combined, then let it sit while the griddle heated up. I used a 1/4 cup measure to ladle out the batter after adding a bit more milk, then dropped the berries on top of each pancake as they cooked. Definitely the ONLY whole wheat pancake recipe I'll use from now on!
Great simple recipe.
i used honey for the sweetener.. came out delicious!
I used an apple that I chopped and sauted in a little butter and then used a couple of tablespoons of honey instead of the sweetener and a teaspoon of vanilla. The pancakes turned out Great!
I was not impressed with these. I have to admit that I have never cooked with wheat flour before and I have never made pancakes with fruit in them before. I think that I am not used to the wheat flour and it's texture, also felt they were very bland and not even the syrup helped much.
This were delicious. The recipe made six small pancakes and they were awesome.
Made these for my son before school but I doubled the recipe and used 2 bananas (chopped) vs blueberries (didn't have any) added some white choclate chip lightly chopped. I also added a bit of vanilla & almond extract and a dash of cinnimon. I used suncrystals vs sugar. I topped with a few slices of banana & chopped white chips & used sugar free syrup. They were a HUGE hit!!! Thanks for sharing. Looking foward to making again with another kind of fruit.
I have never had whole wheat pancakes before, so maybe they are supposed to be a little dull. They were pretty good, but not compared to regular pancakes! My son gobbled them up, but there was maple syrup drizzled all over them.
Was very good. I substituted 2 TBS honey for the artificial sweetner. Used 1 1/4 cups milk. Will make again!
I added vanilla and cinnamon as suggested in another review. I added 1/4 c more milk for a thinner pancake. I also left out the blueberries as I didn't want my sons face stained blue before Sunday bible study. I gave four stars. They were light and fluffy. But I think they would have been lacking in flavor without the vanilla.
These were a little thick and really dense. I think next time I'll go half regular flour and half wheat flour. Also, I left the salt out. There was enough saltiness from the baking powder.
Wonderful, but without the tablespoon of artificial sweetener please. Better to use organic cane sugar than industrial chemicals. Adding mashed bananas helped with the moistness too. A few walnuts in the mix if you like a nutty texture.
These pancakes turned out really good. The second time I made them, I used a little more sweetener as the pancakes seemed bland with only 1 tablespoon of sweetener. Otherwise, delicious!
Great recipe! I made a few changes as I wanted to sub some coconut flour to add a little extra nutrition. I used 1 C ww flour, 1/4 C coconut flour, an extra egg, and about 7 extra Tbsp of milk. Turned out FABULOUS! And I'm sure they'd have been just as good as the recipe is written, just wanted to share my own twist.
These are delicious. I subbed 1/4 cup of the whole wheat flour for white, because I have a couple of picky eaters. But to add to the health benefits I had taken away I added 2 tablespoons of wheat germ and a tablespoon of ground flax seed. I used 2 eggs, and a little more milk than the recipe called for since we like our pancakes a little thinner than that. Instead of artificial sweetener I used 2 T white sugar, and 1 T brown sugar. I also added 1/2 tsp cinnamon and 1/2 tsp vanilla, and put in a full cup of blueberries. These are delicious and really didn't even need syrup. I can see that they are also quite versatile and would be good with mashed banana, raspberries, mashed strawberries, chocolate chips, etc.
As far as pancakes go these are relatively healthy; unfortunately, you can taste it. If you enjoy a strong whole-wheat flavor and pancakes that are not overly sweet, these are worth trying. Tried them with various toppings: plain, applesauce, maple syrup... Not a recipe I would care to make again.
I used a premixed 1/2 white/wheat I get from a local coop then added about 1/3 cup oats and 1/2 tsp of vanilla extract. Also used 2 Tbs of brown sugar instead of 1Tbs artificial sweetner and the extra 1/2 cup milk as suggested. These were by far the best from scratch "healthy" pancakes I've ever made. I was really impressed at how fluffy they were when they rose after being flipped. Super good. Thanks for a keeper!
Great pancakes. Light and fluffy! I used brown sugar.
These are absolutely fabulous. I didn't have blueberries so i subbed for strawberries, they came out nice and airy. I've never made pancakes like this before, this is definetly a keeper. I also like the fact that the recipe stats that more milk may be needed, because i definetly needed more milk...
Just made these for breakfast a few minutes ago. Granted, I am one of those rare people who make things whole wheat because I prefer the taste, but my 5 Stars still say a lot! ... and I didn't even have any blueberries on hand, nor do I care for chocolate chips. My plan is to caiter to my tastes a bit more next time... I'm definitely going out today and buying either toffee-bits, butterscotch flavored chips, or better yet caramel flavored chips and using them in the batter. If I rated it 5 stars without fruit or chips I can't wait to try it with them! Thanks so much! PS - I froze the leftovers and I pull them out whenever I want and they microwave beautifully. 30 seconds to a minute does the trick, and they taste just like they're hot off the griddle. Update: I stated previously that I probably liked them so much more than others may because I prefer the taste of whole wheat. But my little brother stayed the night at my place when my mother was on a trip, and I made these for us for breakfast and he didn't notice they were any different than the Aunt Jemima ones my mother makes! I didn't tell him till afterwards. He looked a bit stunned that he'd just eaten - and enjoyed - sugar free/low fat (I used Skim milk anyway)/100% whole wheat pancakes! And whenever I do have regular pancakes away from home they just don't measure up anymore. ;)
Really good! Instead of artificial sweetener, I used 2 T. of brown sugar. Since some of the reviews said the pancakes turned out dry, I added 2 T. of unsweetened applesauce, so they turned out moist for me. Perfect with real maple syrup!
I scaled down the recipe for just myself (1 serving), so that might have affected these, and I omitted the blueberries (which, I know, sounds really dumb, but I wasn't in the mood for pancake mix-ins.) The batter yielded rather bland, dull pancakes. They needed something else in them (I really should have added those berries.) Maybe I'll try this recipe again how it's supposed to made because of the great reviews, but probably not. However, the pancakes did rise very well. They were light and fluffy. Too bad they didn't taste better.
I liked these because they were easy. I did add a little extra milk and blueberries (because I have them and like them a lot!)
These got a tiny bit bland for me, but they cooked beautifully, which is always a big plus for pancakes.
Yum! I omit the salt and sweetener. If you're adding syrup, you don't need additional sweetener. I also add about 1/2 cup of oatmeal.
I made these for brunch today and, I have to say, they were very good. I have never made whole wheat pancakes before and was a little nervous, but these turned out light and fluffy and we liked them. I made a few changes - I doubled the recipe and used 1 cup of white flour with 1 1/2 cups whole wheat, 3 tbls of brown sugar instead of artificial sweetener (I'm a little wary of all the chemicals in artificial sweeteners), and 1% milk. Served with butter and light syrup - quite tasty. I also used an ungreased griddle to cook these. The only reason I didn't give this 5 stars was the texture. It was a bit grainy and not what I prefer in a pancake. But the health benefits outweigh the texture thing and I will make these again. I think I'll make a blueberry compote to top these the next time and see if I can make them even healthier. Thank you for this good recipe!
I loved these. I made a blueberry syrup with 1 c. water, 1/2 c. Splenda and 1/2 c. sugar, about 1 1/2 c. fresh blueberries, and 1/2 tbsp corn starch. The result was awesome. Even my 4 year old, who doesn't typically care for blueberries, loved it. I have already shared this recipes with my sisters!
Delicious! This was my first time making pancakes from scratch and they turned out beautifully. I did add a bit of vanilla and cinnamon as suggested by other reviewers, and used regular sugar since I don't buy artificial stuff. I also added splash of lemon juice/zest because I was craving lemon blueberry pancakes! Great recipe that I will use again and again.