Whole Wheat pancakes

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This is a basic whole wheat pancake recipe. Make it your own by adding mashed bananas, or blueberries, or vanilla and cinnamon/sugar, or lemon rind and lemon extract (some of the variants we have made around the house).

Preparation time: 15 min.
Cooking time: 20 min.

Serves: 3

Dietary guidance: v 

Tags: breakfast · dinner · pancake · wholewheat ·


1/2 cup whole wheat flour
1/2 cup white flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda

1 egg
1/4 cup unsweetened applesauce
1 cup buttermilk
2 Tbsp oil (I use extra light olive oil)


Mix the dry ingredients together into a bowl.

Put the wet ingrediants into a second bowl, one a time -- whisk between additions. That is:
egg, whisk
applesauce, whisk
buttermilk, whisk
oil, whisk.

You will now have a bowl of dry ingredients and a bowl of wet ingredients. The advantage of preparing it this way is you can get it ready and then wait to fix it after the last sleepyhead has gotten up. When you're ready to fix the pancakes:

Put about 1/2 cup of the dry ingredients into wet, whisk until smooth.
Add another cup of the dry ingredients into the batter, whisk until smooth.
Put the rest of the dry ingredients into the batter, whisk.

I use about 1/3 cup batter for each pancake. Put batter onto greased griddle that is at about medium heat (gas -- medium). When the edges of the pancakes are just starting to lose their glisten, flip and cook on the other side about 1/2 the time the first side took. Serve.

I usually can place four pancakes on a "standard" sized griddle at a time. This recipe makes about 8 to 9 3-inch pancakes. If you increase for more people, round the eggs up (2 eggs for 1 1/2 recipes).


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