Whole Wheat Pancakes

Very light and tasty compared to other whole wheat pancakes I've tried. They are easy to make. I added vinegar to my milk to substitute for buttermilk and they turned out great. These are a thin, light pancake...delicate. If you are lookly for a thick pancake, these aren't for you.

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Simple, tasty recipe. I don't keep buttermilk in the house so I used vinegar and 2% milk to make it. This could easily be adapted to add fruit.

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Used apple sauce instead of oil (as another reviewer suggested), and used 1 egg 1/4C egg substitute. Forgot to add cinnamon, so I added it to the honey syrup I made (i.e., just headed some honey with cinnamon). A HUGE it at my house, even my toddler begged for seconds!
Thanks!

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Loved it! We substituted original flavored Almond milk for the buttermilk and actually it made it taste out of this world! Thanks for the recipe!

Update: we used vanilla soymilk instead of buttermilk and applesauce instead of oil and it still tasted (flavor and texture) great! Really! I promise! (I've just recently turned into a health nut, so I I know the normal taste of these)...

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Very delicious! Love whole wheat, but often it is too dense/heavy. These pancakes were light with a subtle wheat flavor. I used Prairie Gold flour, coconut oil, local raw honey, whole milk (didn't feel like making sour milk and was out of buttermilk) and added vanilla. They weren't as thin as I expected, from reading the reviews, but also not super thick and fluffy. I normally make sourdough pancakes, but am developing a new starter at the moment - glad I found this recipe for times when the starter is unavailable or we just feel like having "regular" pancakes. Thanks so much for sharing!

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So good. Served with fresh fruit and yogurt.

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really really good pancakes.
a little tip - these don't get bubbly around the edges when they are ready to flip. so flip them when you think they've cooked long enough.
i didn't have buttermilk - so i used plain yogurt. it worked well.
great recipe.

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Eggs... most pancakes don't have enough to lighten like this one...

Honey... so much better than sugar for taking that edge of the wheat. Miller's Honey from Walmart is uncooked and NO WATER ADDED. Make sure your honey is pure and the very least moves like it's glued to the bottle - honey isn't THIN!

I used real buttermilk as well as Bob's Red Mill **organic pastry flour**. Pastry flour will give you the smooth consistency you are more used to before you started using whole wheat :)

I put all the wet ingredients into the same bowl AFTER whisking the eggs WELL. Honey is hard to dissolve in cold so mix well... it tends to go to the bottom of the WET ingredients. I love a good steel whisk...

I followed the recipe exactly, and since I did and it's winter, the consistency was thicker than it would be in the summer with more humidity.

Even in summer the batter will tend to thicken as it sits and the wheat flour absorbs moisture. I add a tablespoon of milk (not buttermilk) to keep it a "thick pour" consistency.

Heated on a lightly oiled griddle each "set" of pancakes takes a while to cook through, so if you are tending to see early browning but middle not cooked, back off the temp by 25 or so degrees. Somewhere between 325 and 375 will be your "perfect" temp - your mileage may vary.

You can even make them even thinner and make crepes with this marvelous batter... I would bet we could also use it for other batter recipes, it's that good!

THANK YOU for giving me the first and definitely the best alternative to my Bisquick pancakes.

Personal favorite additions:

2 tablespoons flax seed (had to add about the same in milk to compensate for the thickening of the flax, but I love the flavor.)

Semi Sweet chocolate chips - yep, what a dessert these pancakes make!

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I wasn't a fan of pancake but this is good. My little gourmet also love it so there the 5 stars. I mixed the dry ingredient for a full recipe and using powder buttermilk, save half of it for next time. Love this.

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Loved them! They were not at all dry or gummy. I did sub unsweetened vanilla almond milk for the buttermilk. And I heated up 1 cup of mixed berries (blue, straw, raz, black, and pomegranate) with 1/4 cup of light maple syrup, then strained all the seeds out. Soooo good!! Recipe saved!!

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At a loss at what to make for breakfast with only whole wheat flour available, I tried these pancakes...WONDERFUL!! I added a teaspoon of Vanilla and heated frozen strawberries to mix with the Maple Syrup. A definite KEEPER!!!

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I have made these several times now and each time we enjoy them very much. I make them for special occasions too and make a fruit sauce to pour over the top. Sometimes blueberries and other times strawberries... Any fruit would be great. This is my go to recipe now! Thanks - Dave

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these were great! i'll be making them again and again!

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We loved these pancakes, used 1% milk with 1 tsp of vinegar instead of buttermilk and added 1 tsp vanilla and a couple of dashes of cinnamon. The whole batch was devoured by my family, our 2 year old ate just as much as we did! Thanks so much WJKing, this is our new Sunday breakie :)

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Yum! Very good, very fast. I just used 1% milk, added some cottage cheese and a bit of cinnamon and we're all very very happy!

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Great! I think these are so much better than pancakes with AP flour because these are so much lighter and fluffier and not gummy! Thanks for a quick, easy recipe that tastes delicious.

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I used soured milk in place of the buttermilk. My children (aged 5, 4, and 2) gobbled the pancakes up as if they were "normal" ones. However, my husband and I were not enjoying them. I may use this recipe again for the kids, but will continue my search for a whole wheat pancake that satisfies my picky husband! (I generally enjoy whole wheat recipes, but did not enjoy this one).

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These are delicious! I add a little vanilla to mine.

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Deeeelicious
I halved the recipe, subbed egg substitute, added a bit of vanilla and did half oil half applesauce... next time I'll do all applesauce, I don't think I will miss the oil.
Also folded in frozen blueberries.
yumyumyum... made 3 big pancakes and I ate them all myself! verrrry full haha

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Hi there, I made these for breakfast this morning. I have just found out that I am diabetic so these were a healthy breakfast for me as I am looking to eat whole grains now. I made as the recipe said with the addition of a handful of blueberries and a spoonful of soy yogurt I cut the recipe by half and DH and I shared them. A very nice change from the usual breakfast that we have thank you for posting I will be making them again in my breakfast rotation.

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