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My review
100% Whole Wheat Pancakes
6
Kristie Ann
"These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)"
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Ingredients
1 h servings 410Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
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Footnotes
- Cook's Note:
- Cups of flour just shy of full will yield a lighter pancake and more traditional batter.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
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Reviews
Read all reviews 147186 Ratings
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Most helpful positive review
9/14/2013
I did not have buttermilk on hand, I soured whole milk with a couple tablespoons lemon juice. I made no other changes. I have made whole wheat pancakes before and know that it takes a bit for th...
Most helpful critical review
3/21/2015
I don't like using baking soda as it makes the pancakes taste funny.
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9/14/2013
I did not have buttermilk on hand, I soured whole milk with a couple tablespoons lemon juice. I made no other changes. I have made whole wheat pancakes before and know that it takes a bit for th...
1/3/2014
I made these at least twice weekly for the past 6 months. They melt in your mouth. The only changes I make, eliminate sugar & add a 2 tsp liquid stevia. I also add a tsp vanilla, & a extra 1/2 t...
8/3/2016
Whole wheat flour is not at all bitter or bad tasting unless it is spoiled. Who knew? The oil in it (which has been removed in white flour) can turn rancid. It's only good for perhaps 6 months ...
10/16/2013
Loved this recipe! I did substitute coconut oil for the vegetable oil, though.
12/10/2014
Soured almond milk since I didn't have buttermilk and used brown sugar in stead of white. These were so good- Fluffy and tasty! Even the men in the family (averse to all things healthy) loved th...
2/17/2014
This recipe is great! I've finally found a whole wheat pancake that's fluffy and tender. I didn't have buttermilk, so I used a quarter of a cup of butter and two cups of 1% milk. I let the batte...
11/23/2013
Wow, these are great. Fluffy, thick, and with the subtle nutty taste of whole wheat. I also subbed in soured milk (with vinegar) instead of buttermilk. Other than that, followed the recipe. Kids...
9/10/2016
Yes, it's the first time I made FLUFFY whole wheat pancakes!I found that in that past the pancakes were too dense when I used whole wheat flour. I did not have buttermilk, so I substituted orga...
9/15/2014
Great basic wheat pancake: I found it to be by versatile. I was able to reduce it to one serving easily (it still made 5 pancakes!) and I threw in some wheat bran. I think it would be good with...