If you’re looking for a from scratch whole wheat pancake recipe, than you are in the right place! You can add a variety of mix-ins or toppings to this base recipe, or you can enjoy them plain. I tweaked and changed this recipe over time to find the right balance of sweetness and flavor while trying to keep the sugar content low.

This recipe combines the nutritious powerhouse of whole wheat with the sweet, traditional breakfast we all know and love! As a bonus, I put a note below regarding all purpose flour. If you have not yet made the switch, and you want to test this out with all purpose flour, keep reading. I hope you enjoy, and that you can take this basic recipe and make it your own!

The ingredients

Whole wheat flour-

This recipe can be made with a variety of whole wheat flours. You will find that you may just want to adjust the liquid content depending on the type that you use. For example, if using spelt or a soft white wheat instead of a hard red wheat, I have found that you will want to use less liquid or increase the flour to get it to the right consistency for a fluffy pancake. Ultimately, how thick or runny you prefer the batter is up to you. So feel free to adjust those ratios to your preference. The ratios I gave are based on what I have found ideal for working with fresh milled hard red whole wheat.

Here’s a little secret: You can swap whole wheat flour for all purpose if that is what you have on your counter, and you want to get to trying this recipe! You will lose much of the nutrient content by doing so, but it would give you an idea of how easy this from scratch recipe can be. Just add a quarter cup extra of all purpose flour to the recipe, and adjust the liquid content in the end. You may need to add more flour in the batter to get it to the right consistency, and once again, that is okay!

Baking powder and baking soda-

These are the leavening agents. They are what give your pancakes that soft fluffy consistency and cause them to puff up in the frying pan.

Salt-

The salt in pancakes helps to enhance the overall flavor, and it keeps them from tasting bland. I’ve read that it also contributes to the texture of the pancake by strengthening the gluten formation making them fluffy and tender.

Cinnamon-

This spice gives your pancakes an edge up in the flavor department. It is a bonus ingredient that is not necessary, but definitely enhances the taste. You can choose to skip over this ingredient, and it will not negatively impact the end product of your pancakes.

Milk-

Using milk as the liquid in your pancakes helps to contribute to the fluffy, soft texture of your final product. It also deeply impacts the flavor. You can use any percentage of milk, or you can also replace it with buttermilk for a twist on the flavor. Yet another option is you can mix some milk with yogurt and use this combination as your liquid. This will provide you with a thicker liquid than milk which will cause your end product to be more moist.

Eggs-

Eggs are an “emulsifier”– I know big word! This basically means that they help ingredients that don’t combine well to mix and bind together (think oil and water). They also add moisture which impacts the texture.

Coconut oil-

I use coconut oil in my pancakes because the flavor goes better with pancakes than the flavor of olive oil. It is also very good for you in a variety of ways. Coconut oil acts as a hormone balancer due to its fatty acids which nourish the gut and support hormone production. It can improve metabolic health, support thyroid function, and improve gut health, and it is anti-inflammatory.

Sweetener-

I use honey or organic cane sugar as my typical sweetener when I make these pancakes. Honey is great because it does not affect blood sugar levels the same way that refined sugar does. It also containes antioxidants, natural antibacterial properties, and a unique flavor that tastes delicious in pancakes! However, any sweetener can be used here. For most, you will want to swap them at a 1 to 1 ratio. If using a liquid sweetener (honey, maple syrup…), combine with wet ingredients. If it is dry (sugar, coconut sugar, maple sugar…), combine it with the dry ingredients.

Vanilla-

This is another flavor enhancer that is delicious in pancakes. Like the cinnamon, it is optional, but it makes the flavor so much better.

The process

Mix together the dry ingredients and whisk to combine. Then add the wet ingredients. Stir well to form your batter.

Spoon your batter onto your skillet, griddle, or however you prefer to cook your pancakes. Cook for 3-4 minutes on the first side. Watch for the bubbles to stop forming on the top of the pancake. This signals that the bottom side is done cooking, and you can flip them.

Mix-ins and toppings

Once the batter is fully mixed together, you can incorporate any mix-ins you like. A common one that I use is frozen blueberries. You can put fruit (fresh or frozen) in your pancakes. Cooked oatmeal is also an option to give them a thicker consistency and make them more filling and nourishing. You can also experiment with greek yogurt or cottage cheese to increase the protein content. Another option for my sweet-tooth readers is chocolate chips. Get creative and have fun with this part!

Toppings, much like the mix-ins, has many options. You can top them the traditional way with a bit of butter and a splosh of maple syrup, or you can change it up. These pancakes would be delicious with some homemade whipped cream, fruit, jelly, jam, or even peanut butter.

Notes and suggestions

• Ensure your coconute oil is fully melted before incorporating it into the pancakes. This will allow it to blend into the batter better and be evenly dispersed. It may begin to reharden into clumps while waiting to be cooked, and that is okay as it will melt again in the pan.
• You can increase or decrease the sweetner according to your preferences. You can also swap honey with a variety of sweeteners as I explained above. If using a sweet fruit or other fill-in, you can be more modest with the sweetener in the batter. If eating them plain, you may want to increase the sugar content slightly.
• Allow the pancake to cook on the first side until the bubbles stop appearing. This is a trick for knowing when to flip pancakes to prevent burning while also having them hold together. The exact timing will depend on the skillet you are using, the temperature you are cooking on, and the consistency of the batter.You’ll want to learn to eyeball this!

The Recipe

These simple pancakes are a traditional breakfast favorite. Boasting the nutritional benefit of whole wheat and lower sugar content, this pancake recipe becomes a healthy morning breakfast choice. I hope you enjoy them! Share this recipe with a friend that would be encouraged to see how easy it is to make pancakes from scratch.

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