Are you looking for an easy whole wheat pancake recipe that tastes great? So was I. Whole grains are healthier than refined flours, but some of the recipes don’t turn out so well.
This recipe is quick and easy and makes pancakes that rival those made with white flour. Sure, they are more hardy, but that’s just how whole wheat tastes.
What you will need:
- Whole wheat flour
- Baking powder
- Baking soda
Tips to get good results
1. Don’t Over-mix
Over mixing is the biggest mistake made with homemade pancakes. Unlike a bread dough recipe, we are trying to reduce the amount of developed gluten.
The best approach is to mix in the dry ingredients, then pour all the wet ingredients right on top. At this point, gently fold the flour into the wet ingredients and test for the right consistency. Mix only as much as necessary to hydrate the flour and resist the temptation to get the batter ultra smooth. Small lumps can be safely ignored.
2. Adjust The Dry and Wet Ingredients
The goal is for the batter to be thick enough to provide some substance but not so thick that it makes them tough. If the batter is too dry, then add some more buttermilk and fold.
If the batter is too wet, then add some flour but keep in mind that this is riskier than if it’s too dry. Adding liquids is easy but adding flour tends to result in tougher pancakes.
3. Use Extra Baking Powder
This recipe uses extra baking powder so that the pancakes will rise as much as possible. 1 1/2 tsp per cup of flour works great.
4. Use A White Whole Wheat Flour
A 100% whole white wheat is recommended if you are not used to the taste of whole wheat. In tests, I’ve seen very good results using a white wheat when trying to covert from a traditional recipe. The flavor profile is mild, and they look just slightly darker than all purpose flour. It’s a good choice for those unaccustomed to the taste of whole wheat.
Note that whole wheat flour goes rancid fast after it’s milled. So either mill it yourself, or buy a vacuum packed flour. Once opened, use it promptly.
For this batch of pancakes, I used a Costco brand that was tightly sealed to lock in freshness. This flour was also very finely milled which makes a difference in the final product.
Amazon also has a very good whole wheat white flour by King Arthur or you can get this at your local grocery store.
Allow the batter to rest for a few minutes
If you allow the batter to rest for a few minutes, all of the ingredients come together and bubbles will appear. For whatever reason, it makes better pancakes. I don’t touch the batter at all in the phase.
- 1 cup 100% Whole White Wheat - finely milled
- 1 tablespoon sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 large egg
- 1¼ cups buttermilk (approximate - see tips)
- Mix all the dry ingredients together.
- Mix egg and most of the buttermilk separately, then pour onto dry mixture. Reserve some buttermilk out of the egg mixture.
- Fold in gently to hydrate the flour.
- Add remaining buttermilk until the batter is correct (see photo). Note that humidity, and the type of flour will change the volume of buttermilk. Add the reserve buttermilk slowly to avoid over shooting.
- Pour portions onto a griddle heated to 350 degrees.
- When bubbles are prominent and the edges begin to cook, flip the pancakes.
- Continue cooking the other side until there is resistance at the center of the pancakes when gently pressed. This test ensures that the center is done.
- Serve immediately.