7 Reviews

These taste soooo good, with minimum cooking effort! I substituted olive oil for the vegetable oil and it tasted great!

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shugaplum March 02, 2003

Yummy and easy to make. Great weekend breakfast food. My husband and son gobbled them up and so did I!

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JJudith March 19, 2003

This recipe made lovely thick, fluffy pancakes, and plenty of them too (nine large) I made exactly as directed but with all plain flour as I didn't have any wholemeal in. Next time I'll try halving the oil as it seems quite a bit and I think it could manage without that amount.
I served with raspberry puree and they were lush!

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Wendy-Bob May 10, 2012

I used 2 tsp baking soda because mine was old (not sure how that really works!), and substituted 1 tablespoon ground flaxseed for one of the tablespoons of oil. Quite delish! My recipe made 12 pancakes - I used 1/4 cup measurements.

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dlaf June 02, 2007

These were great. I added 2 mashed bannanas, decreased the water to 3/4 of a cup and 2 teaspoons of baking powder, instead of 1. Very tasty and made 6.

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Etitanic August 27, 2005

Not bad. Will take some getting used to though. I wonder how many pancakes are in one serving. Easy and quick to make. I used olive oil and made some sour milk since I had no buttermilk on hand.

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ejnei May 25, 2005

Oh these were good! I had some leftover buttermilk I was looking to use and this is a great way. Nice and fluffy. You would never guess that they are lowfat. I used 2 egg whites for the whole egg, and sucanant (organic cane sugar) instead of the white. I also threw in some chocolate chips. It sort of defeats the low fat part, but it sure is yummy!

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ladypit June 05, 2004
Vegetarian, Diabetic, Low-fat Whole Wheat Buttermilk Pancakes