Whole Wheat Pancakes

4.8 from 10 votes

An easy recipe for 100% whole grain, fluffy, healthy pancakes.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Breakfast

Cuisine: American

Servings:

Calories: 141kcal

Preheat oven to 200 degrees and place a cookie sheet in the oven. Also, preheat a large skillet or griddle to medium heat and grease with coconut oil or nonstick spray.
In a large bowl, sift together the baking powder, flour and salt ,and lightly whisk.
In a separate small bowl, mix together eggs, melted butter, and milk together
Pour the wet ingredients into the dry ingredients and mix until just combined.
Ladle 1/4 cup pancake batter onto the skillet. Cook until bubbles form and edges are dry. Flip pancakes and cook 1-2 minutes before removing from skillet.
Once pancakes are prepared, transfer to the cookie sheet in the oven to hold warm until serving.
Repeat with remaining batter.

Use whole wheat pastry flour for the lightest wheat pancakes. Whole wheat pastry flour is more finely ground than whole wheat flour and has a bit less gluten. If you don't have whole wheat pastry flour, I recommend white wheat flour (still 100% whole grain) or a combination of all-purpose and wheat flour.
To prepare homemade buttermilk, mix together 1-1/4 cups milk (any variety) with 1 tablespoon lemon juice and let sit for 5 minutes.
If you need lower fat pancakes, replace the butter or oil with applesauce or an extra 2 tablespoons of milk--it will work perfectly.
If your batter appears too thick, add in another 1/4 cup milk/buttermilk.
Storing Pancakes
- Once the pancakes have finished cooking, lay them out a cooking rack in a single layer until completely cool. Place in a sealed container and store in the refrigerator for up to 4 days. Reheat by wrapping pancakes in a slightly damp paper towel for 30 seconds to 1 minute in the microwave
- To Freeze Pancakes: Once the pancakes have finished cooking, lay them out a cooking rack in a single layer until completely cool. Place cooled pancakes on a cookie sheet lined with parchment or wax paper and place in freezer for 30 minutes, or until frozen solid. Remove pancakes off the cookies sheet and place them in a freezer-safe bag or container and store in the freezer for up to 3 months. Reheat by wrapping pancakes in a slightly damp paper towel for 1-2 minutes in the microwave.