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 the whole wheat flour to suck up some of the additional liquid so I let it sit for five-ten minutes while the griddle preheated. VERY good pancake. Reminds me of the pancakes my dad made for me on Saturday mornings. Kids loved them.
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 tsp baking powder. These are only personal preferences, its great without them also. 5 stars!!!!
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 (less in hot weather) from when milled, so freeze it if you want it to keep longer. Also, I was surprised to learn (from America's Test Kitchen) that over-mixing does not make the pancakes turn tough as it does with white flour.
Loved this recipe! I did substitute coconut oil for the vegetable oil though.
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 them! This is a definite keeper. I had mine with PB, banana, walnuts, cinnamon and honey.
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 batter rest for ten minutes before frying to allow the baking powder to activate a bit and let the flour absorb the liquid. It turned out beautifully; these pancakes are fluffy and flavorful and I will definitely be making them again soon. Be sure to let the batter rest for a few minutes to ensure maximum fluffiness.
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 love them without syrup my husband loves them and so do I! This is the third time I've made them and they came out great each time. Perfect whole wheat pancakes"
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 organic coconut milk. I also added cinnamon and shredded coconut flakes. I used all organic products.Lastly I topped with chopped banana and a drizzle of raw unfiltered honey. I have enough leftover to freeze! Yum!!Thanks.
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 apples applesauce or some zest. I also added a drop of vanilla out of habit.
I don't like using baking soda as it makes the pancakes taste funny.
