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Whole Wheat Pancakes

Whole Wheat Pancakes

Whole wheat pancakes truly does not mean heavy cakes! These pancakes are truly light and fluffy.


1-1/3 cup whole wheat flour
1 large egg
1-1/2 teaspoon baking powder
1-1/3 cup buttermilk
1/4 teaspoon salt
1 tablespoon brown sugar
1/4 teaspoon baking soda
1 tablespoon oil


Preheat griddle.

In medium bowl, stir or sift dry ingredients together; beat egg, buttermilk, brown sugar and oil together. Stir into dry ingredients just until moistened; batter should be slightly lumpy.

Pour 1/4 cup batter for each cake onto a well seasoned hot griddle. Flip the pancake when bubbles appear on surface; turn only once.


  • Omit soda, use 2 teaspoons baking powder and 1-1/3 cups 2 percent milk.
  • Add 1/2 cup fresh or frozen blueberries.
  • Serve hot, chunky, spiced applesauce or thick fruit sauce over cakes instead of syrup for extra nutrition and fiber.

Nutrition Information

Recipe makes 12 4-inch pancakes.
Serving size: 1 pancake
Calories: 78; Total Fat: 2g; Saturated Fat: 0g; Cholesterol: 19mg; Sodium: 178mg; Carbohydrates: 12g; Protein: 3g; Fiber: 2g

Source: Wheat Foods Council

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