Simple Whole Wheat Pancake Recipe


During the week, we eat a lot of my Greek Yogurt Pancakes. They are a moist pancake that are really good without any syrup, berries, etc on top. This means Dave can just eat them in the car on his way to work. I sometimes have to let Cassidy take the remainder of hers in the car since she is my slow eater. I think Alyssa could inhale the entire batch in .5 seconds, so I don’t have to worry about her. And of course as the mom, I am often doing a million things in the morning so I will just wait and eat mine in the car on the way to preschool or ballet.


But on the weekends, when we want a pancake that will soak up a little syrup, these are our go to. They are light and fluffy and all whole grain. I suggest using either white whole wheat flour or whole wheat bread/pastry flour. Both are a little less grainy and result in a fluffier pancake. But we have made them with regular whole wheat and haven’t gotten any complaints either!


Whole Wheat Pancakes:

makes 12 pancakes(serves 4)

2 cups whole wheat flour

4 tsp baking powder

1 tsp cinnamon

2 tsp honey (or sugar)

1/8 tsp salt

2 eggs, beaten

2-2 1/4 cups skim milk or buttermilk*

2 tsp vanilla

Mix flour, baking powder, salt, and cinnamon together.

Add beaten eggs, milk, honey, and vanilla to the dry ingredients and stir just until combined.

*If you like thin pancakes use closer to 2 1/4 cups milk, if you like them thicker, use only 2 cups. For something right in the middle, just use 2 cups plus 2 Tbs.

Let batter sit for 5-10 minutes while your griddle heats up.

Soaked recipe: Add flour and warm buttermilk (must be cultured, can’t be regular milk) to glass bowl, cover, and let sit overnight in a warm place. In the morning beat eggs, vanilla, cinnamon, baking powder, honey/sugar, and salt together PLUS a 1/2 tsp baking soda. Combine with soaked flour.  Let batter sit for 10 minutes for baking powder and soda to activate then cook on preheated griddle.

Nutritional Information: (for 3 pancakes)

Calories: 322

Fat: 3 g

Sodium: 164 mg (7%)

Carbohydrates: 59 g

Dietary Fiber: 2 g

Sugars: 9 g

Protein: 14 g


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