Whole Wheat Pancakes
I perfected these whole wheat pancakes after testing batches and batches until they were just right. Everything a whole wheat pancake should be – fluffy, low-fat, and tasty! Another pancake recipe I make again and again are these chocolate chip banana pancakes, so good!
How To Make Pancakes from Scratch
Making pancakes from scratch is easy. After rounds of testing, I made the perfect, healthy whole wheat pancakes. First, I start with 100% white whole wheat flour which I prefer because my kids don’t realize it’s whole wheat. You can find this by King Arthur, Bob’s Red Mill or Trader Joe’s. If you can’t find white whole wheat flour, regular whole wheat works fine too, just don’t use pastry flour. My original pancake recipe called for oil and egg whites, I found using the whole eggs and eliminating the oil worked out much better. I also slightly increased the baking powder which makes them fluffy and light. Make sure it’s not expired or the pancakes will be flat. Any slight changes you make to this recipe can yield a different result, so I suggest making them exactly as written. I like mine topped with berries and a little pure maple syrup or blueberry compote. I make all the pancakes and refrigerate or freeze the rest for instant breakfast to enjoy throughout the week.
How To Make Whole Wheat Pancakes
Photo credit: Sarah Broma Bakery
