Whole Wheat Pancakes Recipe

Whole Wheat Pancakes Recipe

I’m not usually a breakfast person, but I make an exception when whole wheat pancakes are being served. Whole wheat may sound crazy, but I actually fell in love with eating whole wheat pancakes when I was a teenager. If whole wheat pancakes can win over a white bread loving 13 year old, then I feel confident that you and your family will like my new take on whole wheat pancakes.

I’ve spent the past 20 years perfecting my whole wheat pancake recipe to achieve the fluffy goal, while still paying a slight homage to a crepe. I let my 4 year old stir my batter, which takes a toll on any leavening agent I use in a pancake. I take my leavening agents seriously; so seriously that in elementary school my science fair project was about finding the best leavening agent in pancakes. Too bad I can’t recall my findings!

I feel like the whole wheat flour provides an even better texture than using white flour. I’m not trying to convert you to whole wheat to improve your health – that’s just a bonus.

Shelby Hancock's whole wheat pancake recipe
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Whole Wheat Pancake Ingredients

  • 1 cup whole wheat flour
  • 1 cup white flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 Tbsp white sugar
  • 1/2 Tbsp brown sugar
  • 2 cups milk
  • 1 tsp vanilla
  • 3 eggs
  • 1/2 cup oil

Method

Combine dry ingredients into a large mixing bowl. Mix ingredients together gently.

Combine wet ingredients together and stir until eggs are beaten. Make a well in the dry ingredients and pour in the wet ingredients. Gently stir the batter with a fork. Lumps will be present when fully mixed and that’s ok.

I make small round pancakes using a laddle that contains approximately 1/3 cup of batter. Flip pancakes when bubbles are visible and cook on second side for a short while. I cook over medium heat on the stove.

You will make approximately 32 to 36 small pancakes, which consistently feeds up to 6 people.

How to Serve Whole Wheat Pancakes

I suggest serving these pancakes with a smear of butter and a spoonful of raspberry jam on top. My husband and daughter also enjoy them served syrup – sans butter.

I recommend making a batch of these pancakes on Sunday morning so that you can enjoy the leftovers during the week when mornings are more rushed.

Shelby Hancock cooks up a batch of her whole wheat pancake recipe
My pancake designs need some more practice!

Your Feedback

Please let me know what you and/or your family think of the pancakes in the comments below!

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