100% Whole Wheat Pancakes

100% Whole Wheat Pancakes

48
Kristie B 1

"These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)"

Ingredients 1 h {{adjustedServings}} servings 410 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 15 g
  • 23%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 15.9 g
  • 32%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 875 mg
  • 35%

Based on a 2,000 calorie diet

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Directions

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  1. Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
  2. Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Tips & Tricks
Vegan Whole Wheat Biscuits

Use coconut oil and almond milk to create totally vegan biscuits.

How to Make Old-Fashioned Pancakes

See how to make classic diner-style pancakes.

Footnotes

  • Cook's Note:
  • Cups of flour just shy of full will yield a lighter pancake and more traditional batter.
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Reviews 48

  1. 53 Ratings

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Sarah Jo
9/14/2013

I did not have buttermilk on hand, I soured whole milk with a couple tablespoons lemon juice. I made no other changes. I have made whole wheat pancakes before and know that it takes a bit for the whole wheat flour to suck up some of the additional liquid so I let it sit for five-ten minutes while the griddle preheated. VERY good pancake. Reminds me of the pancakes my dad made for me on Saturday mornings. Kids loved them.

Homestyle
10/16/2013

Loved this recipe! I did substitute coconut oil for the vegetable oil, though.

Sharon Walker Jones
1/3/2014

I made these at least twice weekly for the past 6 months. They melt in your mouth. The only changes I make, eliminate sugar & add a 2 tsp liquid stevia. I also add a tsp vanilla, & a extra 1/2 tsp baking powder. These are only personal preferences, its great without them also. 5 stars!!!!