Whole Wheat Pancakes

READY IN: 20mins
Recipe by whats for supper

Our family's favorite recipe - I converted it to whole wheat a few years ago, and no one noticed! I use organic milk and organic sugar and eggs; it makes a real difference.

Top Review by HeathJ

Hubby and I both loved these!!! He'd never had whole wheat pancakes before, so was skeptical - I had had other recipes before and not liked them... too tough/hard. But these were perfectly perfect!! I halved the recipe for the two of us. Minor change: I did reduce the butter down to two tablespoons (for the halved recipe, so it would be four tablespoons for the full recipe). This was just b/c I wanted to reduce the fat just a bit. I didn't find them lacking w/ the reduction. I also added just a light shake of cinnamon and maybe a half teaspoon of vanilla - just to suit our tastes. And I let the batter sit out for about 20 minutes before cooking. Wonderful and perfect - this is the only pancake recipe I will ever need! Thank you for sharing your family's favorite - it's our family's favorite, now too!!!

Ingredients Nutrition

Directions

  1. Pre-heat electric skillet to 350.
  2. Sift dry ingredients together.
  3. Melt butter.
  4. Beat eggs, add milk, mix well. Whisk in melted butter.
  5. Stir into dry ingredients until just incorporated.
  6. Pour approx 2/3 c batter per pancake onto skillet.
  7. Cook approximately 4 minutes, until batter rises and small bubbles start to appear on the surface.
  8. Flip with a spatula, cook another two minutes.
  9. Serve with your favorite pancake topping.
  10. Left overs may be frozen and reheated on a school morning in the toaster, cut in half and turned into a peanut butter breakfast sandwich for a nutritious breakfast on the go.

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