Whole Wheat Pancakes Recipe

Somehow, I’ve neglected to share a basic whole wheat pancake recipe. I’m remedying that today with these delightfully light and fluffy, 100 percent whole wheat pancakes! If you’re looking for a go-to pancake recipe, this is it. Drizzle these cakes with maple syrup or go wild with toppings. They’re great either way. These made-from-scratch pancakes put Bisquick pancakes to shame. Plus, these pancakes don’t send my blood sugar for a loop like regular pancakes made with all-purpose flour, especially when I top them with a dab of protein-rich peanut butter or almond butter.

I know that whole wheat flour has a reputation for producing bitter baked goods, but here’s the deal—if your whole wheat goods taste bitter, it’s because your flour has gone bad. Whole wheat flour is more apt to go rancid than all-purpose because it contains the good-for-you, naturally-occurring oil present in whole grains. Fresh whole wheat flour is mildly nutty in flavor and delicious. I’ll spare you my spiel about the industrial revolution and how flour mills advanced to produce all-purpose flour that had a longer shelf life more suitable for slow railway transportation across the United States. Pancakes for dinner, anyone?

Whole Wheat Pancake Tips

For an undetectable “whole wheat” taste, use white whole wheat flour, which is simply made from wheat berries that are even more mild in flavor. I’m usually able to find white whole wheat flour in decently stocked grocery stores these days. To prolong your whole wheat flour’s shelf life, store it in an air-tight container in a dark, dry place (or even the refrigerator or freezer). Always make pancakes by hand (not with an electric mixer). Over-mixing the batter yields rubbery pancakes. Simply combine the wet and dry ingredients as instructed. Stir them together with a big spoon until no big powdery lumps remain. If you’re cooking on the stovetop, you may need to dial back the heat a bit over time. Your temperature is too high if the pancakes are golden on the outside but still raw on the inside. Lightly coat your griddle or skillet with butter or coconut oil in between batches. Be sure to wipe off the excess butter/oil with a paper towel so it doesn’t burn. The pancakes are ready to flip when about 1/2-inch of the perimeter has turned from glossy to matte. If you’re uncertain, it’s best to wait a little too long than to end up with a doughy mess.