Have you ever wondered how to make whole wheat pancakes? This whole wheat pancake recipe is packed full of whole grains with dairy-free or dairy-full options for a healthier twist on traditional pancakes.
We all have those pantries where you stumble across random bags of flour, right? I have come a long way and *most* of my baking cupboard is stored in jars and labeled but I still come across surprises once in awhile. I recently found a lone bag of whole wheat flour at the back of my cupboard. I have been making a lot of whole wheat bread in the last few months and forgot I stowed some extra in the back. I immediately moved to the front where I would have a constant reminder to use it up.
The last few weeks we’ve been making whole wheat pancakes and I’m in looooooove. Honestly, I’m never going back to regular flour in my pancakes. Here’s how to make whole wheat pancakes!
What You Need to Make Whole Wheat Pancake Recipe:
For a basic whole wheat pancakes recipe you need: flour, baking powder, sweetener, eggs, milk and butter. Here are a few swaps I make for this whole wheat pancake recipe but you can also choose to stick to the classics.
- Whole wheat flour – you can also use whole wheat pastry flour but for a less refined version go with classic whole wheat flour
- Baking powder – critical for the rise!
- Salt – I know it seems strange to use salt, but it helps bring out the flavor so don’t skip it!
- Maple syrup – adds a slight hint of sweetness to the recipe. Of course, you’ll want more for drizzling afterwards.
- Large eggs – I wouldn’t recommend replacing these and pro-tip: make sure your eggs are room temp for a fluffier pancake
- Milk – feel free to use dairy or non-dairy milk. Dairy milk will give it a more traditional flavor but either works.
- Vanilla extract – you can skip this if you don’t have but it adds that hint of vanilla we all love from whole wheat pancakes
- Butter or oil – for greasing pan. Butter for a more traditional flavor or if you’re dairy-free you can use coconut oil.
How to Make Whole Wheat Pancakes Fluffy
A few tips for making sure your whole wheat pancake recipe are as fluffy as can be:
1. Don’t overmix!!! I can’t stress this enough. Once your wet ingredients are incorporated into your dry ingredients, stop stirring! It’s tempting to keep going but the gluten from the whole wheat flour will strengthen and this will make a more bread-like pancake instead of a fluffy pancake.
2. Bring your eggs to room temperature. This is just a good rule of thumb for pancakes or any baking recipe. Let your eggs sit out for an hour before cooking/baking or let them sit in warm water for 3-5 minutes to bring them to room temperature.
3. Sprinkle on your add-ins rather than stirring them in. It’s tempting to stir in your “add-ins” like chocolate chips, blueberries or bananas when making your batter but to prevent over-mixing you should sprinkle them onto your pancakes right after you add them to the skillet.
4. Cook on low-medium heat. It’s tempting to jack the heat all the way up on your stovetop but fluffier pancakes are a result of slow cooking. It will take your pancakes 3-5 minutes to cook on their first side but it allows the pancakes to rise and reach ideal pancake fluffiness!
Can You Freeze Whole Wheat Pancakes?
Absolutely! I recommend either storing your whole wheat pancakes in the fridge for up to 3 days or freeze for up to 3 months.
To freeze: layer a piece of parchment paper between a few pancakes and then wrap with tin foil. The parchment ensures the pancakes don’t stick to each other.
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When ready to serve you can either microwave for a few seconds or stick in the oven or toaster for a few minutes.
Make them as Waffles!
This whole wheat pancake recipe also works great as waffles! Just scoop about 1/3 cup of the batter into a greased waffle maker and cook based on the type of waffle maker you have. No need to adjust the recipe. It works great as both pancakes or waffles.