Name: Light, Whole Grain Pancakes
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 12
Ingredients: 3 cups whole wheat flour; 3 teaspoons baking powder; 1 1/2 teaspoons baking soda; 3/4 teaspoon salt; 3 1/2 cups buttermilk; 2 tablespoons honey; 1 teaspoon cinnamon; 1 teaspoon vanilla; 4 eggs (beaten); 1/3 cup unsalted butter (melted)

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Light, melt in your mouth, whole wheat pancakes with a nutty flavor. Perfect with a splash of maple syrup.

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This whole wheat pancakes recipe is light and fluffy. You’ll love making from scratch pancakes with this healthy, easy recipe. Instructions for substituting other whole grains like flaxseed, buckwheat, or amaranth. Kid approved.

For this recipe you’ll need: whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, honey, buttermilk, vanilla, eggs, melted butter

Is it even possible to make light, whole grain pancakes? I’m talking about the kind that you don’t have to cut with a chain saw and won’t hang around in your stomach until Christmas. Sure, we all want healthy but if you’re anything like me you want healthy AND delicious.

Yep, you can do it with this homemade whole wheat pancakes recipe. One thing that makes whole grain pancakes lighter is using a combination of flours, but the biggest secret of all is buttermilk. Buttermilk does what it has always done — gives baked goods a light tender crumb.

My kids eat a lot, it doesn’t matter what meal it is. I found that whole grains fill them up faster and they definitely have more nutrition than cereal. One of my children, who shall remain unnamed, once ate 14 large whole wheat pancakes for breakfast — if that gives you any idea of what I am talking about. If you make a batch on the weekend and freeze them you’ll have your own frozen pancakes just like you buy at the store and it won’t have all the junk in it.

The best way I have found to freeze them is to let them cool completely and then layer the pancakes with waxed paper. Freeze them in a resealable freezer bag and reheat in the microwave when you’re ready to have breakfast. These whole grain pancakes freeze well for up to three months but I have forgotten about them in the freezer as long as six months and they were fine.

These are pure country, y’all. That nutty, wholesome, whole wheat flavor really shines here — and it will make you think of red checked table cloths, lazy Saturday mornings, and roosters crowing even if you’ve lived all of your life on the 18th floor of a big city condo.

Yeah, they’re that good.

Grain Variations on this Whole Wheat Pancakes Recipe.

You can also use part whole wheat flour, and mix up other flours to make it a bit different. Just use mostly whole wheat flour. For example:

2 cups whole wheat flour
1/2 cup buckwheat flour
1/2 cup amaranth flour

2 cups whole wheat flour
1/2 cup buckwheat flour
1/4 cup flaxseed
1/4 cup coarsely ground sunflower seeds

You can also add:

Dried cranberries
Blueberries
Dried cherries
Chocolate chips and graham cracker crumbs. Top with a dollop of marshmallow fluff (don’t ask!)
Chopped pecans or walnuts
Raisins
Sunflower seeds
Punpkin seeds
Almonds, chopped or almond flour

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A cast iron griddle sits on top of two burners and allows you to cook several pancakes at a time. because of the cast iron everything cooks evenly. I love this Lodge griddle — It’s the one I have and I think it’s the perfect size. Another thing I’ve enjoyed over the years is my wheat grinder. I can grind fresh wheat flour whenever I want and you wouldn’t believe the difference in flavor! I have had a Blend-Tec for 20 years… the SAME Blend-Tec!