How to Make Whole Wheat Pancakes
Have you ever wondered how to make whole wheat pancakes? This whole wheat pancake recipe is packed full of whole grains with dairy-free or dairy-full options for a healthier twist on traditional pancakes.
My name is Davida and I’m addicted to my label maker. It’s true. I love a good label. My baking cupboard is no exception. Everything is stored and labeled in jars and sometimes I just look in there for a boost of happiness. The virgo loves a good organized cupboard.
A few weeks ago, Jess moved back to the East Coast (I’ve already gotten my tears out don’t worry!) and in her move needed to purge a bunch of her stuff. I had first dibs on the jars. Most people probably don’t get excited about jars but Jess and I aren’t like most people. When I walked away from her kitchen with bags full of jars I knew exactly what I was going to do with them…empty more food into them and label them! Which I immediately did…on a Saturday night. Because #thisis30.
I ended up finding a lone bag of whole wheat flour at the back of my cupboard. I’ve been making a lot of whole wheat bread in the last few months and must have forgotten I had stowed some extra in the back. I emptied it into my new whole wheat flour jar which has become my reminder to use it up. So the last few weeks we’ve been doing whole wheat pancakes and I’m in looooooove. Honestly, I’m never going back to regular flour in my pancakes. Here’s how to make whole wheat pancakes!
What You Need to Make Whole Wheat Pancakes
- Whole wheat flour – you can also use whole wheat pastry flour but for a less refined version go with classic whole wheat flour
- Baking powder – critical for the rise!
- Salt – I know it seems strange to use salt, but it helps bring out the flavor so don’t skip it!
- Maple syrup – adds a slight hint of sweetness to the recipe. Of course, you’ll want more for drizzling afterwards.
- Large eggs – I wouldn’t recommend replacing these and pro-tip: make sure your eggs are room temp for a fluffier pancake
- Milk – feel free to use dairy or non-dairy milk. Dairy milk will give it a more traditional flavor but either works.
- Vanilla extract – you can skip this if you don’t have but it adds that hint of vanilla we all love from whole wheat pancakes
- Butter or oil – for greasing pan. Butter for a more traditional flavor or if you’re dairy-free you can use coconut oil.
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How to Make Whole Wheat Pancakes Fluffy
A few tips for making sure your whole wheat pancakes are fluffy:
1. Don’t overmix!!! I can’t stress this enough. Once your wet ingredients are incorporated into your dry ingredients, stop stirring! It’s tempting to keep going but the gluten from the whole wheat flour will strengthen and this will make a more bread-like pancake instead of a fluffy pancake.
2. Bring your eggs to room temperature. This is just a good rule of thumb for pancakes or any baking recipe. Let your eggs sit out for an hour before cooking/baking or let them sit in warm water for 3-5 minutes to bring them to room temperature.
3. Sprinkle on your add-ins rather than stirring them in. It’s tempting to stir in your “add-ins” like chocolate chips, blueberries or bananas when making your batter but to prevent over-mixing you should sprinkle them onto your pancakes right after you add them to the skillet.
4. Cook on low-medium heat. It’s tempting to jack the heat all the way up on your stovetop but fluffier pancakes are a result of slow cooking. It will take your pancakes 3-5 minutes to cook on their first side but it allows the pancakes to rise and reach ideal pancake fluffiness!
Can You Freeze Whole Wheat Pancakes?
Absolutely! I recommend either storing your whole wheat pancakes in the fridge for up to 3 days or freeze for up to 3 months.
To freeze: layer a piece of parchment paper between a few pancakes and then wrap with tin foil. The parchment ensures the pancakes don’t stick to each other.
When ready to serve you can either microwave for a few seconds or stick in the oven or toaster for a few minutes.
Make them as Waffles!
This whole wheat pancake recipe also works great as waffles! Just scoop about 1/3 cup of the batter into a greased waffle maker and cook based on the type of waffle maker you have. No need to adjust the recipe. It works great as both pancakes or waffles.
Whole Wheat Pancakes Recipe
Have you ever wondered how to make whole wheat pancakes? This whole wheat pancake recipe is packed full of whole grains with dairy-free or dairy-full options for a healthier twist on traditional pancakes.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 11-12 pancakes 1x
- Category: Breakfast
- Method: Cook
- Diet: Vegetarian
Ingredients
- 1 1/2 cups white whole wheat flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp maple syrup (plus more for drizzling)
- 2 large eggs
- 1 1/2 cups milk (dairy or non-dairy)
- 1 1/2 tsp vanilla extract
- oil for greasing pan (I like butter or coconut oil)
- optional add-ins: 1/2 cup blueberries, 1/4 cup chocolate chips, sliced banana etc…
- Heat up a large skillet over low-medium heat. You want the pan to be evenly warm before you add the batter.
- In a large bowl combine whole wheat flour, baking powder and salt.
- In a separate bowl combine maple syrup, milk, eggs and vanilla extract.
- Slowly add wet ingredients to dry until just incorporated.
- Add 1 tbsp of butter or oil until melted in skillet.
- Using a 1/4 cup scoop batter onto skillet making sure not to overcrowd.
- Cook on low-medium for 3-5 minutes or until all bubbles have popped and then flip pancakes and cook for 1-2 minutes on the other side. If using add-ins, add them immediately after pouring batter into pan, making sure to disperse evenly. See above for ideas.
- Remove from skillet and keep warm in the oven while cooking remaining pancakes. Be sure to add in 1 tbsp of butter or oil each time you add new batter.
- Top with toppings of choice and maple syrup.
- Store in refrigerator for up to 3 days or see instructions above for freezing.
