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Not too long ago, we shared our Essential Pancakes Recipe. It’s simple and makes extra light and fluffy pancakes. Since it uses all-purpose flour, we became curious to see what would happen if we replaced some or all of that flour with whole wheat flour.
After a few tries, we realized it works beautifully.
A Flexible, Light and Fluffy Whole Wheat Pancakes Recipe
If you’re looking for whole wheat pancakes with 100% whole wheat flour, this one will do it for you. With all whole wheat, the pancakes are quite fluffy and taste great. We absolutely love the nutty flavor of the flour.
You can also use half whole wheat and half all-purpose flour. If you’re not used to using whole wheat flour in your kitchen, we suggest you use 50% whole wheat and 50% all-purpose flour.
In fact, even though we’re used to whole wheat ourselves, we prefer using two flours instead of only using whole wheat. The pancakes are a little lighter, fluffy and taste great.
Another option is to use white whole wheat flour. While we have not yet tried this ourselves, you could take a look at this whole wheat pancakes recipe from Skinnytaste – she uses white whole wheat. Here’s another recipe for whole wheat pancakes from Fifteen Spatulas with 100% whole wheat flour.
We love topping whole wheat pancakes with some warm syrup and sliced bananas, but we’re sure you already have a plan for the topping. Enjoy!
Disclosure: We’re sharing this in partnership with Gold Medal Flour. We’re pretty excited about it because it’s been our flour of choice for quite some time (my Mom’s, too). This recipe is part of an ongoing relationship with Gold Medal. Last month, we shared our Fluffy Pumpkin Pancakes with Butter Pecan Topping.
If you’re shopping for a new bag of flour, we really do suggest Gold Medal — especially for pancakes. Gold Medal flours tend to have a little less protein than other brands, which makes the flour softer and makes baked goods tender and light.
- 3/4 cups (105 grams) whole wheat flour (we use Gold Medal flour)
- 3/4 cups (105 grams) all-purpose flour (we use Gold Medal unbleached all-purpose flour)
- 2 tablespoons sugar
- 1/2 teaspoon ground cinnamon, optional
- 1 tablespoon baking powder
- 3/4 teaspoon kosher salt
- 1 1/4 to 1 1/2 cups (295 to 350 ml) milk, whole or 2% reduced fat milk are best
- 1 large egg
- 4 tablespoons unsalted butter, melted, plus more for skillet
- 1 1/2 teaspoons vanilla extract
- Prepare Pancake Batter: Whisk flours, sugar, cinnamon, baking powder and the salt in a medium bowl, set aside. Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, butter, egg and the vanilla together until blended.
- Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter.
- Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.
- Cook Pancakes: Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Lightly brush skillet with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. (If the batter is thick, you may need to use the back of a spoon to spread the batter into a circle).
- When edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle. Serve warm with syrup, bananas or other toppings.