This is one of our base recipes. While using a pre-made pancake mix can be enticing for it’s simplicity, homemade pancakes are super easy, and you avoid all those unnecessary additives! Our Whole Grain Pancakes are made with 100% whole wheat flour, giving you a boost of fiber that traditional pancakes won’t provide. We use white whole wheat or whole wheat pastry flour to keep the color light and the flavor mild. Trust us, your kids and family won’t even notice!
We recommend using a griddle or non-stick pan for this recipe to prevent the pancakes from sticking. If you are looking for a good non-stick pan for the stove-top, check this one out; it’s one of our favorites for pancakes. A good wide spatula/turner also helps make the flipping process easier. And, if you want the easiest method to portion the pancakes, purchase one of these portion scoops!
Add whatever toppings you would like. Our instructions say to sprinkle the toppings on top, but feel free to mix them into the batter. Just be careful with thawed frozen blueberries; you can create a purple batter very easily! Gently fold those blueberries in, once everything else is mixed. Another option is to top your already prepared pancakes with some sliced or chopped fresh fruit.
If you have kids, invite them to help you make this recipe. It keeps them distracted from their hunger while they help cook, and they have fun measuring, mixing, and sprinkling!
These Whole Grain Pancakes are easy & delicious. Made with white whole wheat flour or whole wheat pastry flour, they don't look whole grain, but provide all the benefits!
- 1 cup white whole wheat flour or whole wheat pastry flour
- 1 Tablespoon sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- dash salt
- 1 cup buttermilk
- 2 Tablespoons butter, melted
- 1 large egg
- ½ teaspoon vanilla
- ½ cup fruit or vegetable puree (banana, sweet potato, pumpkin)
- ½ teaspoon spice (cinnamon, pumpkin pie spice)
- ~¼ cup fresh or thawed frozen berries
- ~¼ cup chopped fresh fruit
- ~¼ cup chocolate chips
- ~¼ cup chopped or sliced toasted nuts
Heat a griddle or large non-stick pan over medium-low heat. In a large bowl, gently whisk flour, sugar, baking powder, baking soda, and salt. If you choose to add some spice, whisk it into this mixture.
In a separate medium bowl, whisk buttermilk, butter, egg, and vanilla. If you choose to add a fruit or vegetable puree, whisk it into this mixture. If it looks too thick, add a little more buttermilk (buttermilk thickness can vary).
Add the buttermilk mixture to flour mixture. Whisk until just combined. Do not over mix.
Lightly grease griddle or pan with non-stick spray or a little butter. Pour about 1/4 cup of the batter onto griddle to create pancakes. Immediately, sprinkle any desired toppings on pancakes, and gently press toppings down as needed. Cook until tiny bubbles appear on the surface and the edges start to firm up.
Flip and cook for about 2 additional minutes. You might need to lower the heat as you cook additional batches. Hold in the oven on a warming setting or about 170° F until ready to eat. Enjoy!