Whole Wheat Pancakes

318 Ratings
  • 5 Rating Star 238
  • 4 Rating Star 62
  • 3 Rating Star 11
  • 2 Rating Star 4
  • 1 Rating Star 3
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These are very light and tender pancakes. These pancakes are excellent with maple syrup.

By Candice
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Ingredients

Directions

  • In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.

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  • Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.

  • Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.

  • Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.

Nutrition Facts

Per Serving:
547.81 calories; 16.96 g protein; 57.25 g carbohydrates; 29.52 g fat; 162.73 mg cholesterol; 1078.85 mg sodium.Full Nutrition

Reviews (261)

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Most helpful positive review

CD
09/06/2006
This is my pancake recipe now. However I do not use butter. I substitute 1/4c canola oil (or sometimes unsweetened applesauce. If I double I use 1/4c each). I also use 1 egg and 2 egg whites instead of 3 eggs. Since I don't usually have buttermilk I use soured milk (add tbs lemon juice or vinegar to your milk). I gradually add the liquid until the batter is the right consistency since it tends to be thin. I throw in a tbs or two of ground flax seed for a little added nutrition. I usually double this recipe and freeze the extras. They warm up great in the toaster. They're also great if you add blueberries.
Helpful
(154)

Most helpful critical review

Anonymous
11/05/2011
I used 8 TB salted butter instead of the butter it called for... used 1/2 cup lite sour cream and 2 cups skim milk instead of buttermilk... used rolled oats instead of wheat germ.... amazingly delicious!!!
Helpful
(3)
318 Ratings
  • 5 Rating Star 238
  • 4 Rating Star 62
  • 3 Rating Star 11
  • 2 Rating Star 4
  • 1 Rating Star 3
Reviews:
Most Helpful Most Positive Least Positive Newest
CD
09/06/2006
This is my pancake recipe now. However I do not use butter. I substitute 1/4c canola oil (or sometimes unsweetened applesauce. If I double I use 1/4c each). I also use 1 egg and 2 egg whites instead of 3 eggs. Since I don't usually have buttermilk I use soured milk (add tbs lemon juice or vinegar to your milk). I gradually add the liquid until the batter is the right consistency since it tends to be thin. I throw in a tbs or two of ground flax seed for a little added nutrition. I usually double this recipe and freeze the extras. They warm up great in the toaster. They're also great if you add blueberries.
Helpful
(154)
CURTISLEE
04/20/2008
I used the lemon juice/1% milk substitution for buttermilk (1 tablespoon lemon juice for each cup of milk). I also substituted cinnamon applesauce for butter. When I was a kid I preferred thin pancakes but these raise high and were also delicious. The recipe provides a somewhat healthy way to indulge. Great stuff.
Helpful
(93)
James A. White
04/29/2003
Jen thanks for the great recipe! The pancakes turned out fluffy and light just as advertised! I didn't measure any of the ingredients directly (I ususlly go by 'feel' when cooking). Because of this I wasn't too concerned about the fact that baking soda was missing from the ingredients list but was called for in the body of the recipe... If you want to make this recipe and you are going to use buttermilk do not forget to use the baking soda! I think I put about a 3/4" of a teaspoon in. I also didn't have any buttermilk but I found that if you put about 2tsp of regular vinegar in whole or 2% milk it will cause the milk to curdle slightly and will closely resemble buttermilk. (By the way you can't even begin to taste the vinegar in the final pancakes after baking.) I've added this recipe to my box and will now make it my mainstay for making pancakes!
Helpful
(54)
CORBALEYSK
10/01/2003
Tasty! These pancakes are so good. My very picky two year old didn't even realize they weren't the usual white pancakes. She devoured them. They actually tasted better than white flour pancakes. I did use quick cooking oats instead of wheat germ.
Helpful
(38)
asha
09/09/2005
I found out that if you use a pastry brush to brush oil onto the pan in the shape of any alphabet the impression gets onto the pancake when done. Amazing!The recipe is great eventhough i made a few alterations like using whole wheat flour baking powder salt in the ratio of 2 cups: 1 tablespoon: 1teaspoon & lesser sugar.I used the butter milk but avoided the butter in the batter.
Helpful
(31)
MOONBEAM2829
03/28/2005
I made these pancakes for Easter breakfast and everyone loved them! My father-in-law could not stop eating them. I did change the recipe a little....gound up in my coffee grinder a little flaxseed wheat bulgar and wheat germ and used it in place of the white flour and then through in a small handfull of the whole flaxseed and bulgar for a little crunch. I also went light on the buttermilk and added a teaspoon of cinnamon and vanilla..... best pancakes I have ever had....and by the way froze the leftovers and popped them in the toaster...came our great!
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(31)
Anonymous
01/20/2008
I made these for my husband's birthday yesterday and they turned out great. I didn't have buttermilk so I used 1/2 vanilla yoghurt and 1/2 skim milk (healthier that way too). I added blueberries to some pancakes chocolate chips to some and nothing to the others and they were all yummy! I was a little concerned though about the amount of butter. I think next time I'll try to cut down the butter and sub some applesauce instead. Thanks for the recipe!
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(24)
Anonymous
06/11/2006
DELISH! This one was soooo good! even my eight yr old was asking for more! I tripled the batch and they froze very well! just pop them in the toaster and voila! quick and healthy breakfast! YUMMM!
Helpful
(20)
Anonymous
11/10/2003
I make these all the time now and will not go back to pancakes mad with white processed flour. My kids (2 and 4) also love these. They are also good served with fresh sliced strawberries. I will try blueberries in them next. I've also used light buttermilk and half buttermilk / half 1% which also worked out great...they're a tad lighter.
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(19)
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