This recipe is an excellent pancake recipe.
These are the best whole wheat pancakes I've tried. With other recipes, I've had trouble avoiding an undercooked inside with an overcooked outside. But this batter is fluffy enough that that doesn't happen. I rarely have buttermilk, so I use the vinegar or lemon juice trick. It's too bad that a user brought the overall stars down because they judged people's eating choices instead of reviewing the actual recipe.
this pancake recipe is all wrong. if you want to continue to be fat.. eat these pancakes. Whole wheat flour is just as bad as white flour when it comes to high glycemic carbohydrates.. Yes that kick up your insulin and you start to store fat again.. If you eat just these pancakes.. you will get fatter and closer to type two diabetes.. So eat on... syrup on top.. cause no one eats them without all that gooey sugar.. another very high glycemic carbohydrates.. But you will float higher in the pool.
Finally! A good & easy whole wheat pancake recipe! The texture of these pancakes is perfect. I use WW Pastry flour and vary the add-ins. We use a ladle to get the batter in the pan and they are not too thick for that. You could always add a little extra buttermilk if you think they are. Pros: Healthy, easy, delicious Cons: none!