Whole Wheat Pancakes Recipe

Introduction

These whole wheat pancakes offer a wholesome twist on the classic breakfast favorite. Made with whole wheat pastry flour and buttermilk, they are fluffy, flavorful, and perfect for a nourishing start to your day.

Ingredients

• 2 cups whole wheat pastry flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional)
• 2 large eggs, lightly beaten
• 2 cups buttermilk
• 1 teaspoon vanilla extract

Instructions

1. Step 1: Preheat your oven to 200°F and place a large sheet pan inside to keep cooked pancakes warm.
2. Step 2: In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and nutmeg if using. Mix well.
3. Step 3: Add the eggs, buttermilk, and vanilla extract to the dry ingredients. Whisk gently until just combined, leaving a few small lumps. Let the batter rest for about 10 minutes.
4. Step 4: Heat a large skillet or griddle over medium-high heat until hot. Lightly grease with cooking spray, oil, or melted butter. Lower the heat to medium just before cooking.
5. Step 5: Pour 1/3 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, watching for bubbles forming around the edges and the surface starting to look dry.
6. Step 6: Carefully lift a pancake’s edge to check if it’s golden underneath. Flip and cook the other side for about 2 1/2 minutes until golden brown.
7. Step 7: Transfer cooked pancakes to the warm oven. Repeat greasing the pan as needed and continue with the remaining batter.
8. Step 8: Serve warm with butter, maple syrup, or your favorite toppings. Enjoy!

Tips & Variations

• For lighter pancakes, avoid overmixing the batter; a few lumps are fine.
• Substitute milk plus 1 tablespoon vinegar for buttermilk if needed, letting it sit 5 minutes before using.
• Add fresh berries or chopped nuts to the batter for extra texture and flavor.
• Keep cooked pancakes warm in a low oven as you finish the batch to serve all at once.

Storage

Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat by warming in a skillet or microwave until heated through. Pancakes can also be frozen for up to 2 months; separate each with parchment paper and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular whole wheat flour instead of pastry flour?

Yes, but regular whole wheat flour has a heavier texture and may produce denser pancakes. Pastry flour keeps them lighter and fluffier.

What can I substitute for buttermilk?

Mix 2 cups of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using to mimic buttermilk’s acidity.

Whole Wheat Pancakes Recipe

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★★★★★

4.9 from 73 reviews

• Author: anna
• Total Time: 25 minutes
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

Delicious and wholesome whole wheat pancakes made with simple ingredients like whole wheat pastry flour and buttermilk. These pancakes are light, fluffy, and perfect for a hearty breakfast or brunch, offering a nutritious alternative to traditional pancakes.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups whole wheat pastry flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (optional)

Wet Ingredients

• 2 large lightly beaten eggs
• 2 cups buttermilk
• 1 teaspoon vanilla extract

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Instructions

1. Preheat Oven and Prepare Sheet Pan: To keep pancakes warm while cooking the entire batch, preheat your oven to 200°F and place a large sheet pan inside the oven.
2. Mix Dry Ingredients: In a large bowl, combine 2 cups whole wheat pastry flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg if using. Stir well to evenly distribute all dry ingredients.
3. Add Wet Ingredients: Add the 2 lightly beaten eggs, 2 cups buttermilk, and 1 teaspoon vanilla extract to the dry mix. Whisk gently until just combined with a few lumps remaining. Avoid overmixing to keep pancakes fluffy. Let the batter rest for about 10 minutes to allow ingredients to meld.
4. Heat Skillet or Griddle: Preheat a large skillet or griddle over medium-high heat until hot. Grease the cooking surface lightly with cooking spray, oil, or melted butter. Just before cooking pancakes, reduce the heat to medium.
5. Cook Pancakes: For each pancake, spoon about 1/3 cup of batter onto the hot surface. Cook for 2-3 minutes until bubbles form on the edges and the surface looks dry. Gently lift a side with a spatula to check if the bottom is golden brown. When ready, flip and cook the other side for about 2 1/2 minutes or until golden and cooked through.
6. Keep Warm: Remove cooked pancakes and place them on the preheated sheet pan in the oven to keep warm while you cook the remaining batter. Re-grease the pan if necessary before adding more batter.
7. Serve: Serve pancakes warm topped with butter, warm maple syrup, and your favorite toppings. Enjoy a nutritious and tasty meal!

Notes

• Do not overmix the batter to avoid dense pancakes; some lumps are okay.
• Nutmeg adds a warm flavor but is optional.
• Use a non-stick skillet or griddle for best results.
• Keep cooked pancakes warm in a low-temperature oven to serve warm pancakes all at once.
• You can substitute buttermilk with milk plus a tablespoon of lemon juice or vinegar if needed.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Stovetop
• Cuisine: American

Keywords: whole wheat pancakes, healthy pancakes, breakfast recipe, buttermilk pancakes, easy pancake recipe, homemade pancakes