Weekend Breakfast

These pancakes are surprisingly fluffy and tender, not what you expect with whole wheat pancakes.  I have found whole wheat pastry flour in the bulk section of my local Whole Foods Market.  I added fresh blueberries for extra fiber and sweetness.  My son loves these pancakes and even after two pancakes, he politely asks, “Mo, pweese?”

Whole Wheat Pancakes

Recipe Courtesy of Ellie Krieger

  • 3/4 cup all purpose flour
  • 3/4 cup whole wheat pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup low fat buttermilk
  • 1/2 cup non-fat milk
  • 1 tablespoon honey
  • 1/4 teaspoon vanilla

Preheat oven to 200 degrees F.  Preheat a large nonstick griddle or skillet over medium low heat. In a medium bowl, sift together all dry ingredients.  In another medium bowl, beat the eggs, buttermilk, milk, honey and vanilla. Stir the wet ingredients into the dry ingredients, mixing only enough to combine.  The batter will be somewhat lumpy. Use a 1/3 cup measuring cup to ladle the batter onto the griddle or skillet.  Flip the pancake when the top is bubbling and it is golden brown on bottom.  Cook until other side is golden brown.  Place pancakes on oven proof platter and place in warm oven for up to 20 minutes while preparing the rest of the pancakes.

2 Comments Add yours

  1. Abby Sanchez says:

    >My kids request these all the time. We keep the dry ingredients in an air tight container for use at any time. I will even add ground flaxseed or wheat germ and they cannot tell the difference.


  2. Susanna says:

    >Ohhh Abby, what a great idea! I should do that. Yes, and I have flaxseed in the freezer that I need to start adding b/c of O's constipation problems! Thanks for the tips!


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