The Best Whole Wheat Pancake Recipe

The other night it was becoming Lord of the Flies around here, and I realized I needed to do something different than my short-notice egg sandwiches for Brenner. Breakfast for dinner. I realized I hadn’t made the boys pancakes in a while. Then I realized I have not shared the best whole wheat pancake recipe with you.

Best means a couple things to me. Obviously, delicious. And in this case, simple, easy to throw together, and made with ingredients you should probably have on hand.

A few notes. One, if you are cooking for more than a couple people, get a griddle. I finally got one last summer. This is the one I have and it’s works great. Nothing fancy. I make double or triple. We eat them for a few days and I freeze the extra. Just wrap in a damp paper towel and microwave.

Next, I use 100% White Whole Wheat Flour. That is NOT white flour! It is a type of wheat and has a much better texture than red whole wheat. Here is my favorite. I can even get it at Wal-Mart Neighborhood Market for a great price! The links above are affiliate links. They don’t change anything on your end!

Lastly, I don’t prefer my pancakes batter super sweet. Unless I’m at IHOP. If you do, decrease the salt and up the sugar.

There isn’t much else to say, so with that…here it is. The printable version is at the bottom of the post. And please excuse the pictures, it was night and pancakes are kinda ugly. Not the kid with the squinty smile. He’s pretty cute.

 

The Best Whole Wheat Pancake Recipe

First, gather your ingredients. Again this is a simple, no frills recipe. All you need is whole wheat flour, baking powder, kosher salt, sugar, an egg, milk and butter. And chocolate chips if you have my children.

This recipe makes about 7 small/medium pancakes.

Next, measure a cup of flour, 2 teaspoons of baking powder, 1/4-1/2 teaspoons of salt, and 2 tablespoons of sugar. Mix together. Then grab your egg, 1 cup of milk, and 2 tablespoons of melted butter. Use a wisk and mix until it’s combined. Don’t over mix!

Step 2

Let it sit! No, seriously. For at least 5 min, if possible, more. When you let batters that are gently mixed, rest, they result in a much fluffier end result. Like cornbread. Trust me. It’s a game changer.

Now, gently fold them over once or twice. You will notice the batter is airy. This is what you want.

Get your griddle or your pan. Heat it to medium or medium high. Pancakes cooking temperature requires a little babying at first.

Glob some butter generously and spread it around. Now you can grab something to scoop with. I use about a 1/3 for medium sized pancakes. Scoop the batter and gently drop on the melted butter. I use the scoop to somewhat spread the batter so they aren’t too thick in the middle. Next, watch and wait.

When the edges start to round and look cooked, and you get air bubbles on the top, gently check the bottom…it’s probably time to flip!

Wait a few minutes and check often until the bottoms are a deep golden brown.

Scoop and start again! Remember, your first couple are never the prettiest of the bunch. But they still taste great.

That’s it. If you are like me top with generous amounts of butter and syrup. Or get fancy with fruit, peanut butter or whatever toppings you prefer. Dig in!