Low-Fat Whole Wheat Pancakes
All Comments For

Low-Fat Whole Wheat Pancakes

This recipe for Pancakes was submitted by Mr Breakfast on 8/9/2002. Click here to view the recipe.

Recipe number 345.

Average Rating = 4 (out of 5)

By Connie C.

Recipe Rating (out of 5):

A little more tender or crumbly than all-purpose flour pancakes, but the taste was right on. I'll make these again.

Comment submitted: 12/11/2013 (#17204)

By Mary

Recipe Rating (out of 5):

Turned out great! I followed some of the reviews and used milk instead of water. I also added a bit of vanilla and used buttermilk. Amazing!! Very healthy and low fat!

Comment submitted: 8/11/2013 (#16266)

Official Member: Team BreakfastBy ladyluckVA (Team Breakfast Member)

Recipe Rating (out of 5):

I replaced just 1/4 cup of the wheat flour with all-purpose per the other peoples comments and we thought they were great.

Comment submitted: 7/21/2013 (#16190)

By soakedinpink

Recipe Rating (out of 5):

Perfect with chunky apple sauce and sugar free syrup!

Comment submitted: 6/22/2012 (#14073)

By S. Cali

Recipe Rating (out of 5):

I agree with Nadette. If you just replace a little of the whole wheat flour with all-purpose, the consistency is a lot better and the taste is better.

Comment submitted: 4/21/2012 (#13832)

Official Member: Team BreakfastBy Fitange (Team Breakfast Member)

Recipe Rating (out of 5):

I'll make these tomorrow but use skim milk with a tbsp of vinegar to make buttermilk, and I'll add stevia instead of brown sugar. Then I will add sweet potato and a few pecans.

Comment submitted: 2/18/2011 (#12145)

By Nadette P.

Recipe Rating (out of 5):

These are better if you use 3/4 cup wheat flour and 1/4 cup all-purpose flour. You get a better batter constancy. I agree with other comments about a little more sugar and hint of vanilla.

Comment submitted: 11/17/2010 (#11577)

Official Member: Team BreakfastBy slachs (Team Breakfast Member)

Recipe Rating (out of 5):

I also increased the brown sugar to 2 Tablespoons and added a dash of vanilla. Good for a simple, whole-wheat pancake.

Comment submitted: 5/27/2010 (#10569)

By DeeDee333

Recipe Rating (out of 5):

I added 2 tbs of brown sugar instead of 1, fat free milk instead of water, added an extra tablespoon of apple sauce and a teaspoon of honey... very good!

Comment submitted: 3/7/2010 (#9991)

Official Member: Team BreakfastBy kfears (Team Breakfast Member)

Recipe Rating (out of 5):

Not impressed at all. I debated subbing out the water for milk and really should have. These were very plain. Couldn't taste the applesauce at all. I threw them away.

Comment submitted: 9/17/2009 (#8706)

By Coach

Recipe Rating (out of 5):

These were great!! I love pancakes and will be making these from now on!!

Comment submitted: 4/17/2009 (#7983)

By LonghornJ

Recipe Rating (out of 5):

I made the changes some reviewers suggested: 2 Tbs brown sugar (instead of 1) and used fat free milk instead of water. I also added half a banana to the batter once it was on the griddle. Sooo good! The batter was a little thick, but I didn't sift ad I just added some water to fix it. Again, I thought they were wonderful and better than regular pancakes as well as better for you! Thanks for the recipe! :-)

Comment submitted: 3/14/2009 (#7767)

By HealthNutMama

Recipe Rating (out of 5):

Awesome is right! I added a 1/4 tsp. Mexican vanilla... delicious! Nutty, rich and just right...

Comment submitted: 2/21/2009 (#7621)

By Maria

Recipe Rating (out of 5):

Delicious pancakes! I'm a pancake lover so I am glad there is a healthy option. I added flax seed to the batter (for health, not taste) and I always use sugar free maple syrup. Yum :-)

Comment submitted: 10/26/2008 (#6689)

Official Member: Team BreakfastBy ShortcakeNinja (Team Breakfast Member)

Recipe Rating (out of 5):

Great recipe! I used low fat (1%) milk instead of water and used 2 tbsps brown sugar instead of one. The consistency was perfect. We used a little bit of both low fat margarine and powdered sugar as a glaze and topped with sliced bananas. It seemed like this recipe only made about six pancakes (2 for each person-therefore three people). However, I'm sure it woud have made more if I had made them a bit smaller. Wonderful way to add whole wheat into your diet. I will definitely make these again!

Comment submitted: 8/9/2008 (#6096)

By Jim

Recipe Rating (out of 5):

Added 1/2 c chopped pecans and served with maple syrup. Easily my favorite pancakes!

Comment submitted: 7/30/2008 (#5997)

By Breakfastrules

Recipe Rating (out of 5):

As prepared these are OK; I like them sweeter (doubled amount of brown sugar) and fluffier (used 1/2 part skim milk in place of 1/2 part water - you''ll need to add just a bit more water to get the batter to the right consistency this way) as well as 1 tsp Vanilla extract. Also used 1/3 cup blueberries.

Comment submitted: 5/3/2008 (#5177)

By kelly

Recipe Rating (out of 5):

I thought they were practically the same as regular pancakes! thin batter fyi*

Comment submitted: 3/5/2008 (#4758)

By picky

Recipe Rating (out of 5):

Texture was good, but the taste wasn't great. I like a little sweeter pancake experience. Maybe I'll try some of the suggestions here and add some fruit.

Comment submitted: 2/15/2008 (#4627)

By Emily

Recipe Rating (out of 5):

I added some flaxseed and bananas. It was okay, pretty good. The consistency was fine, I just prefer a little sweeter.

Comment submitted: 1/4/2008 (#4310)

By kloepstar

Recipe Rating (out of 5):

Yum! I mixed in 2 mashed bananas and about 1 teaspoon of vanilla to the wet ingredients, and added about 1 1/2 tsp cinnamon and 1/2 tsp nutmeg to the dry ingredients. I made sure to sift the dry ingredients as well. These came out great, and I feel good about eating them since they are whole grain and low-fat. Fantastic recipe!

Comment submitted: 6/3/2007 (#2604)

By yum-o

Recipe Rating (out of 5):

The pancakes tend to be more dense than light/fluffy, but they still taste delicious! I added a lot of cinnamon and some nutmeg. I also added the blueberries for antioxidants and a bit more sweetness. Everyone wanted seconds!

Comment submitted: 4/20/2007 (#2207)

Official Member: Team BreakfastBy ButlerHouse (Team Breakfast Member)

Recipe Rating (out of 5):

I had no problem with the density. I however substituted fat-free soy milk for the water and added 1/4 cup of a real egg product (Land of Lakes)to the recipe. With some nuts, fruit and low-fat yogurt it makes a great breakfast.

Comment submitted: 2/23/2007 (#1617)

By cakesers

Recipe Rating (out of 5):

Durn good pancakes. I didn't have a problem with their density -- the sifting might be key. It's easy to skip but usually pretty crucial. Throw some pecans on there, you wont regret it.

Comment submitted: 2/15/2007 (#1536)

Official Member: Team BreakfastBy danter (Team Breakfast Member)

Recipe Rating (out of 5):

I really liked this recipe. I used Organic unrefined brown sugar, as well as unsweetened applesauce. These i found are the best whole wheat pancakes i've ever had. Try them, what do you have to loose!

Comment submitted: 1/10/2007 (#1162)

By jusoei

Recipe Rating (out of 5):

Very dense. Didn't taste good at all. Would not recommend.

Comment submitted: 11/12/2006 (#704)

By weekendchef

Recipe Rating (out of 5):

Vegan Friendly! :) And great with fresh fruit mixed into the batter, I like blackberries.

Comment submitted: 9/23/2006 (#367)

By supercook

Recipe Rating (out of 5):

Sadly, the pancakes I made were pretty dense. They tasted okay, but I couldn't get the light fluffiness.

Comment submitted: 9/4/2006 (#270)