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Wednesday, October 15

Featured Recipe: Whole Wheat Pancakes

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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!

Featured Recipe: Whole Wheat Pancakes
 
Adapted from “The America’s Test Kitchen Family Cookbook” (a MUST-HAVE for your kitchen library, by the way!)
Author:
Recipe type: Breakfast
Ingredients
  • 2 cups whole wheat flour
  • 2 tablespoons sugar (I think honey would be a great alternative…I’m going to try that next time)
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 3 tablespoons butter melted
  • 2 cups buttermilk (or 2 C regular milk with 1 T lemon juice added, let sit for a few minutes)
Instructions
  1. 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.
  2. 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.)

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21 Comments »

  1. My mom made wheat pancakes growing up. I think the buttermilk is KEY.

  2. 2
    Jane

    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!

  3. 3
    Mindy

    We had these for dinner. They were so light and fluffy. I used the milk/lemon mix instead of buttermilk.

  4. 4
    Lindsay

    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).

  5. Looks yummy! Reminds me of my mom’s blender pancakes, ahhh buttermilk, delicious.

  6. 6
    Lori

    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

    • Jane-I tried your recipe in the blender and they came out delicious. I whisked all the dry ingredients. Then, all I did was blend the egg and butter until fluffy. Then, I added the milk-lemon mix (i used lime since I was out of lemons) then the dry ingredients. It was super easy with very little clean up. They were so easy I made them on a school day! Now I keep a mix of the dry ingredients in my pantry so we can blend a batch whenever we are in the mood for pancakes.

    • Jane Maynard

      lorena – I love that you tried my recipe in the blender – very cool! keeping the dry ingredients on hand is a great idea…I might have to do that myself – thanks for the great feedback! :)

  7. 7
    Jane Maynard

    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! :)

  8. 8
    Maria

    Great recipe. I love the heartiness of whole wheat pancakes. I like to add in fruit or top them with fruit! YUM!

  9. 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!

  10. 10
    Lisa

    Made these tonight…wonderful! Even my sons who are suspect of anything “healthy” loved them. thanks so much for the recipe.

  11. 12
    Metaxia

    These look delish! Ganna try them this weekend. Maybe add a couple blueberries also.

  12. 13
    Meg

    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.

  13. 14
    Jane Maynard

    well, that makes me very happy to hear! :) thanks for posting your results!

  14. 15
    Aparna

    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

  15. 16
    Tina

    Jane,
    These are soooo good! I make them just as you wrote them. I did try them with the honey and no sugar and they were just as good. I also left out the baking powder by accident and they were fine. My five sons and husband, whose growing into healthier lifestyle choices, even enjoys them very much. I’ve about got the recipe memorized and I make up quadruple batches and freeze some so the boys can reheat them in the toaster quickly on school mornings. Thank you for sharing.

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