So Delicious And Made With 100% Whole Wheat Flour
It’s fun to make these for friends and family and see how surprised they are by how delicious, flavorful, and fluffy they are, because labeling something as whole wheat inevitably leads to some pre-judgements. They are some dang good pancakes, and since they’re healthier than the usual pancake, it’s a happy surprise! Many times when people substitute whole wheat flour in for white like for homemade sandwich bread, it can be tricky because whole wheat flour doesn’t have the same gluten-developing capabilities as white flour.
…but we don’t need to develop gluten with pancakes! And in fact, we don’t want to. So these pancakes are able to be very fluffy and light in texture, but with more nutrients and flavor. Whisk the two to combine, keeping in mind that you only want to whisk until the flour disappears.
Like most pancake recipes, you want to leave lots of lumps. This ensures you don’t overmix, and it keeps the pancakes fluffy and light. This will be a pretty thick batter, unlike many of the super thin boxed pancake mixes that run like water. It’s part of what makes them so fluffy. You can spoon scoops of it onto a hot griddle, but I actually love using a cookie scoop to portion so every pancake is the same size. I know these pancakes don’t win any beauty contests without any toppings, but they really do taste incredible.
These pancakes are VERY freezer compatible! I’ve got more info below, but you can make big batches and keep them in the freezer for reheating later. Next time you’re in the mood for some really indulgent pancakes…try these Cinnamon Roll Pancakes or Carrot Cake Pancakes. Best to treat them as dessert though, heh. How to Freeze Pancakes: Let the cooked pancakes cool completely, then lay them in a single layer on a sheet pan and place them in the freezer for about 30 minutes.
Once individually frozen, you can put store them all in a releasable bag in the freezer for a couple months. How to Reheat Pancakes: Place 1 to 5 frozen pancakes at a time on a microwave-safe plate, and microwave about 20 seconds for 1 pancake, and about 60 seconds for 5 pancakes.
The exact time will vary depending on the wattage of your microwave. You can also reheat in the microwave or toaster, as detailed on this freezing and reheating pancakes post I wrote on the Pioneer Woman’s site. These Whole Wheat Pancakes are made with 100% whole wheat flour and they taste absolutely delicious!
They’re a healthier option to enjoy for breakfast or brunch. 1. In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt. 2. In another bowl, whisk to combine the buttermilk, egg, and melted butter. 3. Whisk the wet mixture into the dry ingredients, and stir the two together until just barely mixed.
You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough. 4. Preheat a nonstick griddle to 375 degrees F and grease the surface with butter. 5. Add small scoops of pancake batter (the batter will be thick) and use a cookie scoop to gently smooth the scoop into a flatter circle. 6. Cook for a few minutes, until you see little bubbles forming on the surface.
7. Flip the pancakes and cook for a couple minutes on the other side. If you peek underneath, the bottom should be golden brown. 8. Serve with butter, pure maple syrup, or sliced fruit. You may also use regular milk with 1 tbsp of a good quality vinegar added to it, like white wine vinegar or apple cider vinegar. Additionally, almond or cashew milk generally work well as a dairy-free substitution.
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