Cook pancakes on one side until you start to see bubbles. ★☆ It’s also an excellent source of dietary fiber and protein! ★☆. Your email address will not be published. It wasn’t up until recently after all of these years, he made pancakes from scratch and said they were “very good” and he would definitely make them again. Save my name, email, and website in this browser for the next time I comment. This post is sponsored in partnership with Bob’s Red Mill. This just makes me chuckle because I’ve been trying to tell him for years that making homemade pancakes is not difficult in the slightest, and that he likely already had everything in the cupboard (flour, baking powder, salt, et.c) to make pancakes without using a box mix. Your email address will not be published. I really like Gold Medal white whole wheat flour for these pancakes. Perfect for your weekend brunching but great for meal prep and freezing too! I like these. (This is where patience is necessary!) Use 1/4 cup measuring cup to scoop pancake batter and add to pan, being sure to leave enough room for flipping. , (240 grams) white whole wheat flour or whole wheat flour, (canola, vegetable, or melted coconut oil). Made this? Fluffy, whole wheat pancakes the whole family will love! Bonus: These easy whole wheat pancakes freeze really well too, making them great for meal prep. Make sure to mix the dry and wet ingredients together until just combined. Cook pancakes on one side until you start to see bubbles and you can see pancakes rise, about 3 or so. Reheat in the microwave for 20 to 30 seconds if desired. Recipe can be easily doubled for more pancakes. What I LOVE about these wheat pancakes: Blender pancakes– all you need is a blender to whip these together in 5 minutes! Fluffy, whole wheat pancakes the whole family will love! You can store leftover pancakes in the refrigerator or at room temperature in an airtight container/bag for up to four days. In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt. Pour batter onto the griddle and cook until bubbly, then flip and continue to cook for 1-2 minutes more until pancakes are cooked through and golden. Mix all dry ingredients together in a large bowl. *Recipe and photos updated January 2019* It’s the start of a new year, which means new recipes and more content coming your way! As always, all thoughts and opinions are my own. Reheat in the microwave for 20 to 30 seconds if desired. To freeze: put pancakes on wire rack and allow them to cool before placing in an airtight container. You can use the milk of your choice but I typically go for an unsweetened non-dairy blend (such as almond milk, soy, oat, etc.). Add wet ingredients, using whisk to combine, being careful not to over-mix. Once the top starts to bubble and the edges look set, flip and cook for another 1-2 minutes. I’m Ashley – Thanks for visiting Fit Mitten Kitchen. Did you make this recipe? You just can’t beat their quality! To reheat: I like to use the toaster oven. Pancakes always remind me of my dad – THE pancake master. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Is there anything better than fluffy pancakes to start off your morning? Whole Wheat Raspberry Pumpkin Muffins {oil-free, dairy-free}, Healthy Whole Wheat Banana Bread [low fat, dairy-free], Easy Walnut Pear Flatbread with gorgonzola, arugula, and balsamic glaze, 31 Healthier Holiday Cookies for your cookie exchange, Chocolate Covered Strawberry Cheesecakes [gluten-free friendly], Gingerbread Scones with Vanilla Bean Glaze [Vegan], Dairy-Free Peppermint Mocha Coffee Creamer [vegan], Raspberry White Chocolate Blondies {gluten free friendly}. Whether I’m baking cakes, cookies, or using it for pancakes and waffles. If you’re looking for a regular buttermilk pancake recipe. We’re partnering with Bob’s Red Mill for these fluffy whole wheat pancakes – they’re always my go-to for flours. To freeze – allow pancakes to cool in single layer on wire rack before storing flat in storage bags or airtight container. Top with your favorite toppings like maple syrup, fruit, etc. Repeat until all batter has been used, adding more oil to the griddle/skillet as necessary. Sift dry ingredients together--this helps get out any clumps of baking powder which is unpleasant to bite into. You may still see a few lumps of batter in the bowl, this is okay! Use 1/4 cup measuring cup to scoop batter and add to pan, being sure to leave enough room for flipping. In large bowl combine whole wheat flour, baking powder, cinnamon and salt; set aside. How to Make Whole Wheat Pancakes. Actually, forget the royal duties, I just want the hearty breakfasts. Using a 1/4 cup measuring cup, scoop the batter from the bowl and drop onto the skillet or griddle. © 2020 Super Healthy Kids, Inc., all rights reserved, berries, pancakes, vegetarian, Whole Wheat Pancakes. To reheat frozen – place in toaster oven, reheat on medium until warmed through. My mom used to make these all the time growing up. Serve immediately and enjoy. tag me on social and hashtag so Ican see what you’ve made! But what I like about making pancakes at home is using ingredients like a whole grain flour to make them a bit healthier than your average processed mix. In a pinch, you can also just whisk the dry ingredients really well with a wire whisk. Add the wet ingredients to the dry and stir just until combined. I’ve included a note in the recipe for how to make your own buttermilk. I’ve tested this recipe with white whole wheat flour and regular whole wheat flour, both work great! Over mixing the batter can lead to denser, chewier pancakes. Our stone-ground flours and meals are made the old fashioned way, on our slow-turning quartz-stone mills. Set aside. Next, whisk wet ingredients together in another bowl. Perfect for your weekend brunching but great for meal prep and freezing too! I recommend using Bob’s Red Mill aluminum free if possible. As always, all thoughts and opinions are my own. Preheat griddle or large frying pan to medium heat. These whole wheat pancakes are so light and fluffy- topped with fresh fruit, syrup or nut butter, they may become your next favorite breakfast. https://www.superhealthykids.com/recipes/whole-wheat-pancakes Allow the batter to rest as the griddle heats up. These Whole Wheat Pancakes are easy to make using simple ingredients and incredibly light and fluffy. This time honored technique maintains cool temperatures, which preserves the natural flavor and healthy nutrition of the grains. Bob’s Red Mill Whole Wheat Flour has not been refined, and all of its nutritious bran and germ is still in tact. Healthy without tasting healthy– really though! Leave a review! But it was ALWAYS Bisquick in our house. Required fields are marked *. Yes! NOTE: if using a non-dairy milk with added protein, you may end up needing a touch more milk. It helps others learn more about the recipe too! ★☆ Allow mixture to sit for about 2 minutes while griddle continues to heat up.