These are the best Whole Wheat Pancakes ever! They’re light & fluffy and taste amazing! So simple to make and perfect for breakfast or dinner.
We are a pancake loving household. We love them for dinner as much as we do for breakfast. These Whole Wheat Pancakes have been a favorite of mine for a long time. My mom has made them for years and they are the best whole wheat pancakes I’ve ever eaten.
Whole wheat pancakes can be tricky to master because pancakes are supposed to be light, tender and fluffy. Whole wheat is really not any of those things. But thanks to beaten egg whites being folded into the batter, these pancakes are light, fluffy and seriously so delicious.
Everyone knows syrup is usually the “go-to” topping for pancakes, but when I was a kid, one of my favorite ways to eat pancakes was to put butter on them and then sprinkle LOTS of granulated sugar on top (ok, who am I kidding, I still love to eat them that way). If you’ve never tried it you need to!
OTHER TOPPINGS WE LOVE:
- Homemade raspberry jam
- Buttermilk syrup
- Peanut butter
- Fresh fruit and whipped cream
- Chocolate Chip Pancakes. Two different ways you can add them in. First way is to gently fold some chocolate chips into the batter, being careful not to over mix it. Second option is once you pour the batter onto the pan, sprinkle a few chocolate chips on top of each pancake (this is usually the way I do it because Parker doesn’t love chocolate chips in his pancakes . . . gasp!).
- Blueberries. Add the blueberries in the same way you do the chocolate chips. . . fold some carefully into the batter or sprinkle a few on top after pouring the batter.
HOW TO FREEZE COOKED PANCAKES?
- Freeze in a single layer on a baking sheet by placing your cooled pancakes on a parchment paper-lined baking sheets. Freeze for about 45 to 60 minutes.
- Store your frozen pancakes in a freezer bag or freezer-safe container and use within 2 months. If you want to go an extra step and, you can stack the frozen pancakes between pieces of waxed or parchment paper. This isn’t completely necessary, but acts as an extra level of safey to protect them from possibly sticking together.
HOW TO REHEAT FROZEN PANCAKES:
Once you’ve got yourself a stash of frozen pancakes in the freezer, you can pull out as many as you want at a time. Here is how to reheat them.
- Microwave: Lay two to six pancakes on a microwave-safe plate in a single layer. Reheat for 20 seconds for two pancakes, and 60 seconds for four or more pancakes. This is the quickest and best way to reheat them (I think).
- Oven: Heat the oven to 375°F and heat the pancakes on a foil-lined baking sheet for about 10 minutes.
- Toaster: Put pancakes in each toasted slot and toast on a light setting for two to three minutes depending on your toaster.
These really are amazing and so quick and simple to whip up. Oh and hey, no need to feel guilty if you eat a big old stack of these, after all they’re whole wheat right😉.Print
- 1 1/2 cups whole wheat flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 3 tablespoon brown sugar
- 2 eggs, separated
- 1 1/2 cups milk
- 3 tablespoon oil
- In large mixing bowl mix flour, baking powder, salt and brown sugar.
- In separate bowl add milk, oil and egg yolks, whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.
- In another bowl, beat egg whites until stiff. Gently fold into pancake batter.
- Heat griddle or large skillet o medium heat and coat with either butter or nonstick cooking spray. Pour batter onto heated griddle using 1/4 or 1/2 cup measuring cup.
- Cook until a golden brown on each side.
- Category: Breakfast
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Originally posted April 17, 2012