Today I’m going to share with you my MOST FAVORITE pancake recipe. I love to make pancakes from scratch. This is my 100% Whole Wheat Pancake recipe! I promise you will love it! These pancakes are delicious and healthy!
This is our family’s go-to pancake recipe on Saturday morning. Yum! Are you ready? Let’s do it!
*This post contains some affiliate links, which means a very small portion of purchases goes to support this site, at NO extra cost to you. Thank you so much for your support!*
Whole Wheat Pancake Recipe
2 cups 100% whole wheat flour (I use my favorite Wheat Grinder to grind my own, but you could use store-bought flour.)
2 cups fresh buttermilk (find it the refrigerated milk section).
¼ tsp salt
1 tsp baking soda
¾ tsp baking powder
½ cup oil (olive oil or canola)
How to do it:
Mix the wet ingredients and add the dry ingredients (you could mix the flour with the spices and then add it to the wet mix, but I never do that—I’m too lazy!). You may add an extra ½ cup of buttermilk if you think the batter is too thick. But remember that you want it to be thick. Fresh buttermilk is naturally thick and that’s the key ingredient to these amazing pancakes!
Mix fully to combine. Do not overmix. Let mixture stand for a few minutes to allow the wheat to absorb some of the moisture.
Get your griddle or skillet heated up to medium or medium/high (depends on your stove) and make your pancakes! I use a 1/3 cup measuring cup to scoop out the mix and pour on the skillet (the mix will be VERY thick!).
Let them cook on one side for a few minutes (resist the temptation of poking/flattening your pancakes!) and then turn them with a spatula and cook the other side.
And that’s it! Next time I make them I’m planning on doing a short video so you can see how I cook them. I always learn better when I can see things being done!
As far as the whole wheat flour goes, I like to buy whole white wheat kernels and grind them up (FYI-whole white wheat flour is NOT the same as white flour). I love my Wheat Grinder for this task. For pancakes, I prefer this type of wheat over the red wheat that has more of a “wheaty” flavor. But I’ve used both with this recipe and they always turn out delicious! Even Janice’s hubby who’s not a big fan of whole wheat thinks they are fabulous!
This recipe makes about 8 pancakes, but I always double it since we all want to have at least two!
I like to use 100% pure maple syrup as my topping–and butter, of course!–but you may put on them whatever you want!
Let me know if you have any questions about this recipe. I love it so much and I hope it becomes your favorite too!