I love pancakes but they’ve never seemed to be a very wholesome meal, so when I came across this recipe for 100% whole wheat pancakes, I thought, hmm, that makes them sound actually healthful.
The basic recipe makes way more than I need, so I just make half the recipe, which I’ve provided. I generally only eat three at a time, so I can cover the remaining batter and keep it up to two days in the fridge. I can get a total of nine pancakes from a half recipe, so three a day over three days works out fine.
Whole wheat pancakes actually have lots more flavor than those made with white flour, but be sure to use flour that’s less than six months old or has been kept in the freezer, as it gets rancid if it goes beyond its expiration date. Another advantage of using whole wheat is that you can stir the batter to your heart’s content, unlike white flour pancakes where you’re advised to keep the batter lumpy in order to avoid dense, tough pancakes. So great taste, healthful, and you can go stir-crazy—why would you ever wanna make white flour pancakes again?
I like to top my pancakes with bananas and walnuts and, of course, real maple syrup. Why go to the trouble of whipping up great tasting whole wheat pancakes only to ruin them by drenching them with some mediocre pancake syrup made from corn syrup? Yech!
| Ingredients |
Instructions |
- 2 cups (11 ounces) whole-wheat flour
- 2 tablespoons sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2¼ cups buttermilk
- 5 tablespoons plus 2 teaspoons vegetable oil
- 2 large eggs
Half recipe
- 1 cup (5 1/2 ounces) whole-wheat flour
- 1 tablespoon sugar
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups buttermilk
- 3 tablespoons plus 2 teaspoons vegetable oil
- 1 large egg
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- If making more than one batch, adjust oven rack to middle position and heat oven to 200 degrees.
- Whisk flour, sugar, baking powder, baking soda, and salt together in medium bowl. Whisk buttermilk, 5 tablespoons oil, and eggs together in second medium bowl. Make well in center of flour mixture and pour in buttermilk mixture; whisk until smooth. (Mixture will be thick; do not add more buttermilk.)
- Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of pan. Using ¼-cup dry measuring cup or 2-ounce ladle, portion batter into pan in 3 places. Gently spread each portion into 4½-inch round.
- Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer. Serve pancakes immediately or transfer to oven. Repeat with remaining batter, using remaining 1 teaspoon oil as necessary.
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