Whole Wheat Pancakes (that actually taste good)
I’m all for eating whole wheat versions of things if it makes sense.
Whole Wheat Sugar Cookies? I had one once and it didn’t make sense to me. It just tasted bad and wasn’t worth eating.
Whole Wheat Pancakes on the other hand?
I’m in love with them. Or at least, I’m in love with these!
The tricky part about making substitutions with whole wheat flour is it doesn’t have the same gluten-developing capabilities as white flour.
…but we don’t need to develop gluten with pancakes! And in fact, we don’t want to. So these can be 100% whole wheat pancakes and still have the same fluffy texture that we want, but with more nutrients and a delicious whole wheat flavor.
These pancakes, like most pancake recipes, are very, very easy.
Whisk together your dry ingredients, whisk together your wet ingredients, and combine the two.
And also like most pancake recipes, make sure to leave lots of lumps. If you stir those lumps out, your pancakes will come out tough and chewy instead of fluffy and light.
Cook small scoops of the pancake batter on a hot griddle, and cook for a few minutes until bubbles start to form on the top:
These bubbles are your indication that it’s time to flip!
Cook for another couple minutes on the other side, and serve with real maple syrup and butter.
Here are my favorite essential kitchen tools for making these pancakes:
Enjoy! And here’s a step-by-step video for the pancakes as well:
The Best 100% Whole Wheat Pancakes
Yield: Serves 2-3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
1 cup milk
1 tbsp vinegar* (white wine or apple cider)
1 cup whole wheat flour
2 tsp sugar
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp melted butter
butter for greasing the griddle
Combine the milk and vinegar and let the mixture curdle while you mix together the other ingredients.
In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
In another bowl, whisk together the egg, melted butter, and the curdled milk, until it looks fairly homogenous and smooth. Whisk this wet mixture into the dry ingredients, and stir the two together until just barely mixed. You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough.
Preheat a nonstick griddle to 375 degrees F and grease the surface with butter. Add small scoops of pancake batter and use the cookie scooper to gently smooth the scoop into a flatter circle. Cook for a few minutes, until you start to see little bubbles forming on the surface. Flip the pancakes with a turner and cook for a few minutes on the other side, until you peek underneath and see that the bottom is golden brown. Serve with butter and real maple syrup. Enjoy!
*You can substitute lemon juice for the vinegar, or you can sub buttermilk for the milk + vinegar if that's what you have.
Recipe adapted from Who Wants Seconds