Whole Wheat Pancakes stacked with bananas and pecans

Whole Wheat Pancakes

Breakfast Sweet

Whole Wheat Pancakes are a slightly healthier version of everyone’s favorite breakfast. This easy recipe tastes just as good as the original. Top them with all your favorites for an epic morning meal.

Whole Wheat Pancakes with text

I’ve just realized I’ve scheduled this post for the day after Pancake Day here in the UK, so hopefully, my British friends aren’t too sick of pancakes to even look at this. Personally, I’m never sick of pancakes, and I certainly won’t be giving them up any time soon. I’ve waxed poetic about my childhood breakfast memories too many times to count. Let’s talk about something completely different.

How are you getting on with your Golden Globes list? So far, I’ve watched Mank, The Crown, and the Queen’s Gambit. I’m about to start The Trial of the Chicago 7. I’ve always loved the Crown, and this season was no different. It’s revealed that I’m a truly horrible person, though. I don’t think I felt nearly as sorry for Diana as I was meant to. Not that Charles is any less intolerable. Personally, I’m team Queen Elizabeth. She’s the only one who’s not constantly thinking of herself.

Whole Wheat Pancakes with a glass of milk and bottle of syrup

What makes Whole Wheat Pancakes so awesome?

Okay, back to pancakes. Whole Wheat Pancakes to be exact. You might think these are dry, boring, and sad because they’re a bit healthier than their all-purpose flour cousin, but I assure you, they’re just as good. Perhaps even better. They still have the same lightness, but the whole wheat flour gives them a deeper flavor and a bit more texture.

My husband is usually fairly ambivilent about pancakes, but he really loved these. He mentioned three or four times how good they were while we were eating them. So it turns out a bit of extra fiber actually brings something really delicious to the party. If you want to stay on your healthier kick, serve them with fruit and nuts and maybe just a drizzle of honey. I’m sticking with butter and syrup ’til the bitter end.

Whole Wheat Pancakes with pouring syrup

How to make Whole Wheat Pancakes

These pancakes are made just like any others, but just in case you’ve never made pancakes before, here’s what we do. In a large mixing bowl, whisk together all your dry ingredients including your whole wheat flour, leaveners, and a bit of sugar and salt. Then in a big measuring jug, combine all your wet ingredients. Measure out your buttermilk first, then just add the egg and melted butter. Whisk this to combine.

The magic happens when we bring these two mixtures together. Add the wet to the dry and try to mix as quickly as genlty as you can. A few small lumps are not going to ruin anything.

Let your batter rest while you heat up your skillet. If it’s not hot when the batter goes in, your pancakes will be sad. Add just a bit of oil or butter to your pan, then scoop in your pancake batter about a third to half cup at a time. Cook each pancake about three minutes per side. They’re ready to flip when they just start to set around the edge.

Serve these hot with plenty of butter and syrup. Add fruit, nuts, or whatever other awesomeness strikes your fancy.

Whole Wheat Pancakes stacked with bananas and pecans

Make it magical

Eggs have been used in many ways in witchcraft throughout the centuries and across cultures. Did you ever wonder why we decorate eggs at Easter? That’s a pagan tradition to celebrate fertility at the Spring Equinox. In fact, fertility is one of their main properties, but don’t just think about this in regards to pregnancy or crops. What do you want to create more of? Cook some eggs and call in that abundance.

You can also save the egg shells and grind them up for a protection spell. Many witches use this to protect their property as it’s more friendly to their grass than a ring of salt might be.

For magickal properties of other ingredients in this recipe, check out my Kitchen Magick page.

Whole Wheat Pancakes with bananas and pecans

Pancakes forever, kids. Pancakes every day. Especially when they’re as good as these Whole Wheat Pancakes. It’s gonna be awesome.

Looking for more awesome pancake recipes? Tr these Pumpkin Pancakes or some Greek Yogurt Pancakes.

Print

Whole Wheat Pancakes

Whole Wheat Pancakes stacked with bananas and pecans

Whole Wheat Pancakes are a slightly healthier version of everyone’s favorite breakfast. This easy recipe tastes just as good as the original. Top them with all your favorites for an epic morning meal.

  • Author: Renee Rendall
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 11/2 tablespoons sugar
  • 1 egg
  • 1 cup buttermilk
  • 2 tablespoons (1 ounce) unsalted butter, melted and slightly cooled

Instructions

  1. In a medium mixing bowl, gently whisk together whole wheat flour, baking powder, baking soda, salt, and sugar. Make sure the dry ingredients are well combined.
  2. In a small mixing bowl, whisk together egg, buttermilk, and melted butter.
  3. Pour the wet ingredients over the dry ingredients and whisk gently but thoroughly for about 10 seconds. Put down the whisk and set the bowl aside. A few lumps are not the end of the world. Keep mixing and you’ll have heavy, chewy pancakes. Leave the batter alone for five minutes
  4. In the meantime, preheat a medium skillet over medium heat. Test it by flicking a drop of water into the pan. If it dances over the surface, it’s perfect. If it just sits there steaming, it’s too cool. If it evaporates instantly, it’s too hot. We want a baby bear pan.
  5. I spray my pan every so lightly with non-stick spray between each pancake. Use a 1/3 cup measure to scoop out the pancake batter into your perfectly heated pan. The batter is thick, so use the bottom of the measuring cup to gently spread and flatten the batter just a bit.
  6. Cook two to three minutes, then flip and cook another two to three minutes depending on how brown you like your pancakes.
  7. Stack them up and serve them hot with butter and syrup or you favorite toppings.

Keywords: Pancakes, Whole Wheat

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Recipe from I’m Just Here for More Food by Alton Brown.

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