I’m trying to cut white flour as much as possible (more on that tomorrow!). Normally when I make wheat pancakes, I do half white flour, half wheat flour. This time I took the dive and went ALL wheat flour. I looked through my recipes, found one I thought might work…and it worked GREAT!
I thought using all whole wheat flour would make the pancakes heavy, but with this recipe they were fluffy…and delicious! Without further ado, the recipe!
Whole Wheat Pancakes
Adapted from “The America’s Test Kitchen Family Cookbook” (a MUST-HAVE for your kitchen library, by the way!)
- 2 cups whole wheat flour
- 2 TBSP. sugar (I think honey would be a great alternative…I’m going to try that next time)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 large egg
- 3 TBSP. butter melted
- 2 C buttermilk (or 2 C regular milk with 1 T lemon juice added, let sit for a few minutes)Whisk together dry ingredients. In a separate bowl, whisk egg and butter, then buttermilk. Make a well in dry ingredients, add wet into well, whisk very gently until incorporated (a few lumps should remain). Don’t overmix.
Cook pancakes over medium heat. Flip when bubbles start to appear. My batter was VERY thick, so I had to sort of “spread” the pancake a bit when I put the batter in the pan…and the little bubbles never popped by the time it was time to flip the pancakes, but I could see them forming when it was time to flip. (I wouldn’t thin out the batter with milk because I don’t think they’ll come out as fluffy.)
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
My mom made wheat pancakes growing up. I think the buttermilk is KEY.
Comment by Melissa — October 15, 2008 @ 5:36 pm
I think you’re exactly right, melissa…I think the america’s test kitchen book mentioned the buttermilk contributes to the fluffiness factor. glad we discovered the key…it even worked with wheat. so great!
Comment by Jane — October 15, 2008 @ 5:58 pm
We had these for dinner. They were so light and fluffy. I used the milk/lemon mix instead of buttermilk.
Comment by Mindy — October 15, 2008 @ 9:11 pm
This sounds good. I was going to try pancakes with buckwheat flour, which is actually quite different from wheat flour. I’ll have to let you know how it turns out. Buckwheat’s another nice way to use whole grains. They call it black flour in France and make the most delicious crepes out of it (called galettes).
Comment by Lindsay — October 16, 2008 @ 12:37 am
Looks yummy! Reminds me of my mom’s blender pancakes, ahhh buttermilk, delicious.
Comment by soybeanlover — October 16, 2008 @ 8:08 pm
Here is a great whole wheat pancake recipe that I make in the blender.
Blend 4 minutes (if you have a vita-mix it only takes one min)
1 C whole wheat flour (in the berry form)
1 C milk
Add and blend 1 min:
1/2 C milk
2 eggs
1/2 T oil or butter
Add and blend:
1 t salt
4 t baking powder
Cook on hot skillet. They are really yummy with honey-butter
Comment by Lori — October 17, 2008 @ 9:09 am
lindsay – please let me know how buckwheat goes! and lori, I”m glad you shared the recipe, especially since “soybeanlover” referred to blender pancakes…perfect!
Comment by Jane Maynard — October 17, 2008 @ 9:14 am
Great recipe. I love the heartiness of whole wheat pancakes. I like to add in fruit or top them with fruit! YUM!
Comment by Maria — April 14, 2009 @ 9:10 am
Ooooh, I need to bookmark this! I have a bag of Trader Joe’s white whole wheat flour that would be perfect for pancakes. Just gotta go pick up some buttermilk- a definite necessity!
Comment by Heather I. — January 23, 2010 @ 8:18 am
Made these tonight…wonderful! Even my sons who are suspect of anything “healthy” loved them. thanks so much for the recipe.
Comment by Lisa — January 30, 2010 @ 6:20 pm
you’re welcome!
Comment by jane maynard — January 30, 2010 @ 6:51 pm
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Pingback by Whole Wheat Pancakes « Lily’s Recipes — February 16, 2010 @ 3:27 pm
These look delish! Ganna try them this weekend. Maybe add a couple blueberries also.
Comment by Metaxia — February 23, 2010 @ 9:53 am
These were delicious! I accidentally threw out my husband’s “perfect pancake” recipe a few years ago and have been experimenting with recipes ever since. All have fallen short-until now. I made them for dinner on Friday night and he gobbled them down- and ate the leftovers for breakfast. I used 1/2 whole wheat and half regular flour, and about 2 and 1/4 c of flour all together as the batter seemed kind of thin. These have definitely found a place in our permanent collection.
Comment by Meg — March 3, 2010 @ 5:23 pm
well, that makes me very happy to hear!
thanks for posting your results!
Comment by Jane Maynard — March 3, 2010 @ 5:35 pm
[...] dinner that night we made buttermilk pancakes with our homemade buttermilk, topped of course with whipped cream and chopped strawberries. The [...]
Pingback by Edible Science Experiment: Making Butter & Whipped Cream | Make and Takes — April 21, 2010 @ 9:49 am
Hi,
I tried this recipe with a few modifications. Have posted it on my blog.
http://apycooking.blogspot.com/2010/08/whole-wheat-cherry-pancakes.html
Comment by Aparna — August 25, 2010 @ 10:07 pm