Today I have a delicious and easy whole wheat pancake recipe for you!
When it comes to breakfast, I’m a creature of habit. I can go months, many months, eating the exact same breakfast every morning. Most of this year it’s been steel cut oatmeal. Last year it was breakfast muffins. Growing up it was hot Grape-Nuts (or, what my husband refers to as, “a bowl of gravel”). This morning however, I kind of hit my steel cut oat wall, and wanted a change, so I whipped up some quick and easy whole wheat pancakes for the family. Delicious!
These pancakes are made with a combo of whole wheat flour and ground oats. You can absolutely make them with just whole wheat flour if you like, and you could use oat flour in place of ground oats (ground oats are kind of like DIY oat flour). I prefer to run my oats through my food processor, grinding them down but not as fine as a true flour. I find that sometimes when I bake or cook with oat flour, the result can be a little gummy, but I don’t have that issue when using ground oats.
I do want to be clear, these are a hearty whole grain pancake, so it’s much more of a stick to your ribs type of pancake than a light and fluffy pancake made with all purpose flour. I prefer whole grains in the morning, they just seem to stick around and keep us full longer. For my daughters’ pancakes, I added a few mini chocolate chips to the pancakes while they cooked, a little Saturday morning treat. These would also be delicious with some walnuts, pecans or berries stirred in. I’m thinking of making them with pecans and adding some cinnamon next time, yum!
This batter has quite a bit of baking powder in it (note that’s baking POWDER, not baking SODA, that’s not a very tasty one to mix up). Because baking powder will fill your batter with lots of little air pockets, the batter can seem a bit “foamy” for lack of a better term. This is what helps puff up your pancakes, so it’s a good thing, but it can look a little alarming. Don’t worry, it’s just a little different than some batters. 🙂 If you find your batter too thick, you can always add a splash or two more milk, I find pancakes to be very forgiving with the recipe.
Let’s make some pancakes!
Easy Whole Wheat Pancake Recipe
- 3/4 cup white whole wheat flour
- 3/4 cup ground oats old fashioned oats run through a food processor or oat flour
- 3 1/2 tsp baking POWDER NOT baking SODA
- 1 tablespoon white sugar
- 1 egg room temperature
- 4 tbsp butter melted but slightly cooled
- 1 1/4 cup milk
- 1 tsp vanilla extract
- In a large bowl, mix together white whole wheat flour, ground oats, baking powder and sugar.
- In a separate bowl, combine the egg and milk, mix well. Stir in vanilla and melted butter, mix well.
- Pour liquid mixture into dry mixture and stir until combined, but do not over mix.
- Lightly oil a pan or griddle and heat to medium heat. Scoop approximately 1/4 cup of batter into heated pan and cook on both sides until lightly brown. Repeat with remaining batter.
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
Top these with whatever you like, syrup, butter, peanut butter, Nutella, fresh fruit – there’s no rules in my book when it comes to pancake toppings! If you love pancakes, you might enjoy some of these recipes…
Chocolate Chocolate Chip Pancakes
Chocolate Chip Oatmeal Cookie Pancakes
Hi! Before I try these delicious pancakes, could you tell me the calories on them? Thanks 🙂
Sorry Lisa, I don’t know. I think there are probably some great online calculators where you can put the recipe in and it will give you that info. 🙂
hi, I usually use buttermilk in pancakes, does your recipe call for whole milk? or can I use low fat or buttermilk? thanks for sharing.
Mirtha, I used 1%. I find when I use buttermilk, I usually need to up the amount a bit from regular milk. I haven’t made these with buttermilk yet, so you might just have to add in an extra tablespoon or two. 🙂