Natural Whole Wheat Pancakes Recipes

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PERFECT WHOLE WHEAT PANCAKES



Perfect Whole Wheat Pancakes image

This recipe comes from the Tassajara Bread Book. I like whole wheat but I hate the heaviness of the finished recipe and usually halve it with white flour. This recipe defies all of that. They are so good. The genius who created this recipe should get a medal. I have used powdered milk in place of regular milk for this and found no difference. I'm saying 8 pancakes in yield, but it really varies on the size you like your pancakes. Additional note: you can substitute applesauce for the oil (use the same amount) and they turn out exactly the same with a lot less calories.

Provided by Narshmellow

Categories     Breakfast

Time 25m

Yield 8 pancakes

Number Of Ingredients 6

2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
3 eggs
2 cups milk
1/2 cup oil

Steps:

  • Mix dry ingredients together in a medium sized bowl.
  • Add wet ingredients and mix together.
  • Cook on a hot griddle.

WHOLE WHEAT PANCAKES FROM SCRATCH



Whole Wheat Pancakes from Scratch image

If you have whole wheat pancakes instead of white flour ones, are you allowed an extra piece of bacon? Probably. Or just start your morning off hearty and healthy with these easy whole wheat pancakes.

Provided by ChefTony

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 8

½ cup wheat germ
2 cups whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
3 cups buttermilk
2 eggs, lightly beaten
1 tablespoon canola oil
cooking spray

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread wheat germ over a baking sheet.
  • Bake in the preheated oven until toasted, about 5 minutes. Cool slightly, then transfer wheat germ to a large bowl.
  • Stir flour, baking soda, and salt into wheat germ. Beat buttermilk, eggs, and oil in another bowl until smooth; pour egg mixture into flour mixture and stir until batter is just blended.
  • Heat griddle over medium-high heat and coat with cooking spray. Pour 1/4 cup portions of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 264 calories, Carbohydrate 40 g, Cholesterol 66.9 mg, Fat 6.8 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 1.6 g, Sodium 558.7 mg, Sugar 6.2 g

WHOLE WHEAT PANCAKES



Whole Wheat Pancakes image

These are very light and tender pancakes. These pancakes are excellent with maple syrup.

Provided by jen

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 50m

Yield 4

Number Of Ingredients 11

1 cup whole wheat flour
⅔ cup all-purpose flour
⅓ cup wheat germ
1 ½ teaspoons baking powder
½ teaspoon baking soda
2 tablespoons brown sugar
1 teaspoon salt
5 ⅓ tablespoons unsalted butter
2 ½ cups buttermilk
2 eggs, beaten
3 tablespoons unsalted butter

Steps:

  • In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.
  • Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.
  • Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.
  • Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.

Nutrition Facts : Calories 547.8 calories, Carbohydrate 57.2 g, Cholesterol 162.7 mg, Fat 29.5 g, Fiber 5.5 g, Protein 17 g, SaturatedFat 17.1 g, Sodium 1078.8 mg, Sugar 14.3 g

ORGANIC WHOLE WHEAT PANCAKES



Organic Whole Wheat Pancakes image

The yogurt makes these whole wheat pancakes taste moist and delicious. I mix up the batter plain and then throw on diced fruit or nuts on top after I pour it onto the griddle, but before I turn them over. My toddler son loves berries or bananas on his and I prefer walnuts or pecans.

Provided by Green Cuisine

Categories     Breakfast

Time 15m

Yield 10 medium sized pancakes, 4-6 serving(s)

Number Of Ingredients 7

1 1/3 cups organic whole wheat flour
3 teaspoons baking powder
3 teaspoons organic sugar
1/2 teaspoon salt
1 cup organic whole milk plain yogurt
1 cup organic milk (whole, 2% or skim all work fine)
2 tablespoons canola oil

Steps:

  • Mix together dry ingredients.
  • Combine yogurt, milk and oil and then add to dry mixture.
  • Stir just until moistened and all lumps are removed.
  • Cook on griddle over medium heat. I use a little bit of organic butter to coat the pan, but any spray would work as well.

NATURAL, WHOLE WHEAT PANCAKES



Natural, Whole Wheat Pancakes image

I've been trying to cut chemicals out of my diet and eat more natural foods. This is a recipe I came up with while modifying the traditional pancake recipe. I used Wheat Montana 100% whole wheat flour, found at Walmart.

Provided by Mom2MMCJ

Categories     Breakfast

Time 10m

Yield 7 medium pancakes

Number Of Ingredients 7

1 egg
1 cup whole milk
1 tablespoon vanilla extract
2 tablespoons organic sugar
4 teaspoons baking powder
1/2 teaspoon sea salt
2 cups 100% whole wheat flour (chemical & GMO free)

Steps:

  • In a medium bowl wisk egg until fluffy.
  • Wisk in milk and vanilla.
  • Add dry ingredients and mix thoroughly. Batter will be thick. If thinner batter is preferred add milk until desired consistency is achieved. (I've found that the amount of milk I need changes dramatically depending on the brand of whole wheat flour I use).
  • Heat griddle and grease with butter or very light tasting olive oil.
  • Pour 1/4 cup of batter onto griddle.
  • These pancakes will not "bubble" like traditional pancakes, so you will have to watch the bottoms to know when to turn. Flip cakes when bottom is golden brown.
  • Top with 100% natural maple syrup (Log Cabin makes a good one) Check those labels! No corn syrup. :-).

100% WHOLE WHEAT PANCAKES



100% Whole Wheat Pancakes image

These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)

Provided by Kristie Ann

Categories     Breakfast and Brunch     Pancake Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 eggs
3 tablespoons vegetable oil

Steps:

  • Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
  • Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g

WHOLE WHEAT PANCAKES



Whole Wheat Pancakes image

This is my mom's recipe for pancakes, the ones that I grew up with on saturday mornings with cartoons. They are excellent with butter and syrup, but I especially like them topped with strawberry jam. For variety, try adding about 3 mashed bananas to the batter and then topping with the strawberry jam..... YUM!!

Provided by gwenrk

Categories     Breads

Time 15m

Yield 5 serving(s)

Number Of Ingredients 6

2 cups whole wheat flour
1 tablespoon oil
2 tablespoons honey
1 tablespoon baking powder
2 eggs
2 cups milk

Steps:

  • Combine all ingredients in a large bowl.
  • Whisk until smooth.
  • Pour by 1/4-cupfuls onto greased griddle or frying pan.
  • When bubbles begin to appear on top, flip.
  • Cook until they spring back when touched.

Nutrition Facts : Calories 305.6, Fat 9.2, SaturatedFat 3.4, Cholesterol 98.3, Sodium 296.4, Carbohydrate 47.1, Fiber 5.9, Sugar 7.2, Protein 12.3

MILLERS WHOLE WHEAT PANCAKES



Millers whole wheat pancakes image

This is a light and fluffy, healthier pancake. The recipe comes from "The Millers Family" book series that our family has used for devotions.

Provided by LizAnn

Categories     Breakfast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

3 eggs
3 cups milk
2 -4 tablespoons oil
3 cups whole wheat flour
2 tablespoons baking powder
1 teaspoon salt

Steps:

  • Beat eggs, milk and oil lightly Blend together dry ingredients- add to wet mixture.
  • Mix together until just moistened cook over medium heat in greased skillet/griddle.

HONEY WHOLE WHEAT PANCAKES



Honey Whole Wheat Pancakes image

Delicious yet healthy whole wheat pancakes that anyone can enjoy! Serve hot with fruit and sprinkle with powdered sugar or drizzle with honey.

Provided by Ekeller

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 20m

Yield 3

Number Of Ingredients 8

1 ¼ cups whole wheat flour
2 teaspoons bran
2 teaspoons baking powder
½ teaspoon salt
1 cup milk, or more as needed
1 large egg
1 tablespoon honey
cooking spray

Steps:

  • Mix flour, bran, baking powder, and salt together in a bowl.
  • Whisk milk, egg, and honey together in different bowl. Slowly blend wet ingredients into dry ingredients until lightly mixed; do not overmix or it will make the pancakes less fluffy. Let sit for 5 minutes so wheat and bran can really absorb the wet ingredients.
  • Meanwhile, preheat a griddle or skillet to medium heat and coat lightly with cooking spray.
  • Ladle approximately 2 tablespoons batter onto the hot skillet for each pancake, working in batches if necessary. Cook until pancakes are slightly bubbly, about 1 minute. Flip and cook until golden brown on the other side, 2 to 3 minutes.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 47.4 g, Cholesterol 68.5 mg, Fat 4.2 g, Fiber 6.5 g, Protein 11.8 g, SaturatedFat 1.7 g, Sodium 772.1 mg, Sugar 9.9 g

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