Whole Wheat Pancakes (made with Freshly Milled Flour)

You’re gonna fall in love with these Whole Wheat Pancakes! It’s like a classic pancake recipe but with a powerhouse of nutrients, all thanks to the freshly milled flour. Sweetened with maple syrup, and no refined white sugar, you can go ahead and treat yourself to these fluffy pancakes without any guilt!

Looking for more quick breakfast recipes? Try our Cinnamon Toast and don’t forget to try it with our amazing Whole Wheat Bread! It’s a breakfast combo that’ll have you starting your day with a smile.

Get ready to enjoy a stack of the most delicious whole grain pancakes you’ve ever tasted! This great recipe uses freshly milled soft white wheat flour, ensuring that you get all the goodness of whole grains in every bite.

The secret behind these awesome wheat pancakes? Freshly milled wheat berries! When you mill your own flour, you’re keeping all those natural goodies and flavors that can be lost in store-bought stuff. Do you like pancakes without butter and syrup? I have kids that like them both ways, and to be honest, these are so yummy and full of a nutty flavor that they are perfectly delicious on their own!

Recipe Ingredients

You’ll need the following ingredients to make these Fluffy Whole Wheat Pancakes:

INGREDIENT NOTES:

• Freshly Milled Whole Wheat Flour: I’ve made this recipe with hard red wheat, hard white wheat and my family prefers soft white wheat flour. It has the least protein content, which is what you want with pancakes.
• Maple Syrup: You can decrease the maple syrup to 2 tablespoons if you wish. Honey or white sugar can be used in place of the maple syrup. My twins love to eat these with whipped cream and fresh fruit, so I usually add the full 1/4 cup.
• Buttermilk: Buttermilk adds tanginess and helps create a tender texture in the pancakes. If you don’t have buttermilk on hand, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes before using.
• Salt: A small amount of salt enhances the flavor of the pancakes and balances the sweetness from the maple syrup.
• Cinnamon: Adding cinnamon to the pancake batter gives a warm and aromatic flavor that complements the whole wheat flour and maple syrup beautifully. I LOVE cinnamon! So if you’re not a cinnamon lover like me, simply decrease the amount, or leave it out.

HOW TO MAKE Healthy Whole Wheat Pancakes (made with Freshly Milled Flour): STEP-BY-STEP

STEP 1: In a medium bowl, combine the dry ingredients: freshly milled white whole wheat flour, baking powder, baking soda, and salt.

STEP 2: In a separate bowl, whisk together the wet ingredients: egg, maple syrup, buttermilk, and milk.

STEP 3: Gradually add the wet ingredients to the dry ingredients and mix until just combined. Don’t overmix; a few lumps are okay for fluffy pancakes.

STEP 4: Heat a large skillet or electric griddle over medium heat and lightly grease it with coconut oil.

STEP 5: Pour about a 1/4 cup of pancake batter onto the hot skillet, spreading it into a single layer.

STEP 6: Cook the pancakes for 1-2 minutes on each side or until golden brown and fluffy.

STEP 7: Serve the fluffy whole wheat pancakes warm with butter and pure maple syrup, fresh fruit, or a dollop of Greek yogurt or whipped cream.

Storage and Reheating

Storage: Cool leftover pancakes completely, then store in an airtight container in the fridge for up to 3-4 days or freeze for up to 2-3 months.

To Reheat: Microwave: Heat a stack of pancakes in 20-30 second intervals until warmed. Oven: Bake pancakes at 350°F for 8-10 minutes, covered with foil. Toaster: Toast frozen pancakes in the toaster until heated through.

Freezing: Place the completely cooled pancakes in a single layer on a baking sheet and freeze until firm. Then, transfer the frozen pancakes to a freezer-safe bag or container, separating each pancake with parchment paper. They can be frozen for up to 2-3 months. Reheat frozen pancakes in the toaster until heated through or microwave in 20-30 second intervals until warmed. I like to run them through the toaster twice on low, and use the frozen button also.

Additions & Substitutions

ADDITIONS:

• Chocolate chips: Fold in a handful of chocolate chips into the pancake batter for a sweet and indulgent treat.
• Fresh fruit: Add diced bananas, fresh blueberries, strawberries, or other fruits to the batter for an extra burst of flavor and nutrition.
• Nuts: Sprinkle chopped nuts like walnuts, pecans, or almonds on top of the pancakes before flipping for added crunch and protein.

SUBSTITUTIONS:

• Buttermilk substitute: If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to 1 cup of milk and letting it sit for a few minutes before using. I’ve always found this mixture a little too thin, so I prefer using real buttermilk from the grocery store.
• Maple syrup substitute: You can replace maple syrup with honey, sugar or a sweetener of your choice. Adjust the amount based on your preferred level of sweetness.

FAQs about this Whole Wheat Buttermilk Pancakes

How can I make my pancakes fluffier?

Use fresh baking powder for optimal leavening, and let the batter rest for 12-14 minutes before cooking to allow the freshly milled flour to absorb the liquid. I mix and cook all the time, so don’t worry, they’ll still taste good, you just won’t get a fluffy pancake.

Can I make the pancake batter ahead of time and refrigerate it overnight?

Yes, you can prepare the pancake batter ahead of time and refrigerate it overnight. Simply cover the bowl with plastic wrap or a lid to prevent it from drying out. Give the batter a gentle stir before cooking the pancakes.

Can I make smaller or larger pancakes than the recommended size?

Yes, you can adjust the size of the pancakes according to your preference. Keep in mind that smaller pancakes may cook faster, while larger pancakes may require additional cooking time.

What Can I Serve with these Buttermilk Whole Wheat Pancakes?

Serve with a scrambled eggs, bacon, or sausage. My twins love having them with a dollop of whipped cream, greek yogurt, and fresh fruit on top! And of course the classic pancakes topped with butter and maple syrup, now that’s some good pancakes!

Whole Wheat Pancakes

Vicky Hadley~Little Chef Within

Enjoy Whole Wheat Pancakes made with freshly milled flour. So fluffy and nutritious thanks to the whole wheat.

4.93 from 13 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 16 pancakes

Calories 32 kcal

Equipment

• griddle or a non-stick skillet

Ingredients

  

1x2x3x

• 2 cups freshly milled soft white wheat flour
• 1 egg
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup maple syrup
• 1 cup buttermilk
• 1/2 cup milk
• 1 teaspoon cinnamon

Instructions

 

• In a large mixing bowl, combine the freshly milled flour, baking powder, baking soda, salt, and cinnamon. Mix well to ensure even distribution of the dry ingredients.
• In a separate bowl, whisk together the egg, maple syrup, buttermilk, and milk until smooth and well combined.
• Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix, as this can result in dense pancakes.
• Let rest 12-14 minutes for a fluffier pancake, optional.
• Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
• Pour about 1/4 cup of the pancake batter onto the hot skillet, using the back of the measuring cup to spread it into a round shape.
• Cook the pancakes for 2-3 minutes on one side, or until bubbles form on the surface and the edges start to set.
• Flip the pancakes carefully using a spatula and cook for an additional 1-2 minutes on the other side, until golden brown and cooked through.
• Repeat the process with the remaining batter, greasing the skillet lightly between batches as needed.

Notes

Make sure your baking powder and baking soda are fresh and active for best results.

Nutrition

Calories: 32kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.001gCholesterol: 13mgSodium: 217mgPotassium: 47mgFiber: 0.1gSugar: 4gVitamin A: 52IUVitamin C: 0.01mgCalcium: 64mgIron: 0.1mg

Keyword breakfast, brunch, freshly milled flour, pancakes, whole wheat

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