My love for pancakes lives on! Since I began baking with whole wheat flour back in February, I’ve been trying to find a good whole wheat pancake recipe. I’ve experimented with many but haven’t found my go-to recipe. Until now. The combination of buttermilk and melted butter work in tandem to provide the light fluffiness of a traditional pancake with the nutrition and satisfying taste [in my opinion] of whole wheat.
Maybe I’m a purist, but I honestly prefer the nutty flavor found in items prepared with whole wheat, rather than all-purpose flour. There’s just something about it being less processed that is really appealing to me–and not just for health reasons. However, the health benefits of whole grains can’t be beat. Whole grains provide more fiber, vitamins, and minerals, and adding whole grains to our diet helps reduce risk of heart disease, cancers, and diabetes. I know this is all common knowledge today, but it’s important to have a good reminder of what we’re putting in our bodies and why, I think.
Regardless of your beliefs on whole wheat flour, this is a perfect basic pancake recipe. Leftovers freeze easily so it’s an option to make ahead for busy mornings.
Whole Wheat Pancakes
from Money Saving Mom
Ingredients:
- 2 cups whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 eggs, beaten
- 2 cups buttermilk
- 4 tablespoons butter, melted
- 1/3 cup of your choice of mix-ins [we like blueberries and chocolate chips]
- canola oil for frying
Directions:
Pour approximately 2 tablespoons canola oil onto a griddle pan and heat to medium-high heat on the stovetop. A hot griddle is key to pancake success.
Then, in a large bowl, mix dry ingredients together–flour, sugar, baking powder, and baking soda. In a separate bowl, combine eggs, buttermilk, and butter [make sure it’s cooled–otherwise it’ll cook the eggs!]. Make a well in the dry ingredients and pour in the wet ingredients. Stir with a wooden spoon to combine.
Spoon onto hot griddle in scant 1/4 cup increments. Top with mix-ins of your choice; cook until golden brown and crispy on each side. Serve immediately or keep warm in a 200 degree oven.
Notes:
Makes about 10 regular size pancakes, but can be doubled or tripled to suit your needs. For freezing tips, check out Money Saving Mom’s tips on the recipe source.
What has your experience been with using whole grains [like whole wheat flour] in cooking or baking?
The Pajama Chef 
I like the taste of whole wheat flour better too, especially in things like pancakes. These look fabulous!!
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Can you believe it–I’ve never used whole wheat flour! Partly that’s because while I love cooking I don’t love baking as much, so I don’t tend to buy a lot of flour or experiment with it. But these pancakes sound delicious, and I’ll have to pick up some whole wheat flour next time I’m at the grocery store.
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I often use whole wheat flour in baked goods. Sometimes I will use all whole wheat flour and other times I will use half and half. I’ve had a lot of good success with it. Many times I can’t even tell the difference.
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I love whole wheat pancakes. I find them heartier than regular ones. Unfortunately Nathan doesn’t like them, so I usually only make them when he is out of town.
These look great!
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I couldn’t agree more with your assessment of whole wheat flour–it’s definitely my preferred taste, especially with pancakes and bread (although, brownies are another story…)
Hope you’re having a good week!
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I think whole wheat works better in some recipes and not-so-well in others. Depends on the food.
The pancakes look delicious.
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i definitely agree with you! i made some scones once w/ w.w. and they were not so good!
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How do you figure out calories?
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good question. i don’t personally count calories so i’m not an expert, but you can use sites like: http://recipes.sparkpeople.com/recipe-calculator.aspto determine calories for recipes. hope that helps! 🙂
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thank you!
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happy to help!
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