Whole Grain Pancakes

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Stick whole grains in family favourites like pancakes and no one will be the wiser! Their favourite toppings can help mask the healthy flavour.

It's no secret our family loves pancakes. Especially because you can easily scale pancake recipes, you can make a little or a lot. I recommend a lot no matter your family size, as you can stash these in the fridge or freezer for future meals. Another great option is a big ol Dutch Baby Pancake when you're feeling fancy!

Now that I have a Blackstone, you'll find me outside making an entire griddle of pancakes all at once, no matter the weather. Pancakes go so fast I don't mind dashing outside in the cold to get 'er done.

You can also mix up Oatmeal Pancake batter the night before, to make super hearty pancakes. If you aren't currently using whole grains, oats make a very stick to your ribs options. We are also no stranger to allergies and intolerances, so I have perfected some sourdough discard pancakes that are also dairy-free!

Key Ingredients

Ingredients to make whole grain pancakes.

Whole grains - I like to use soft white wheat. It will have less of the "whole grain taste" than using red, and we don't need the protein content of hard wheat.

Milk - Whole milk will give you that tenderness you are looking for, but skimmed raw or store-bought 2% are also just fine.

Sweetener - I sweetened these with maple syrup because why not?

Eggs - These will also add fluffiness!

I have a Komo mill and think the flour it produces is exactly the right texture, even better than anything I can buy at the store. Living Sky Farms is a great shop to purchase from (use code VENISON at checkout!). Nutrimill is another popular brand I know people use.

How to Make Whole Wheat Pancakes

***See recipe card below for precise measurements and instructions.***

Step 1: Combine dry ingredients in a bowl.

Step 2: Combine wet ingredients in a bowl.

Step 3: Add wet to dry.

Step 4: Stir to combine; lumps are ok!

Whole grain pancakes in a cast iron skillet.

Step 5: Add better in ¼ cup portions.

Step 6: Flip and cook until done.

Tips and Tricks

You can weight your grains or your flour after. You do sometimes lose a touch of it from the grinding process (just stuck in the workings of the mill) but pancakes aren't too finicky so feel free to easily measure grains and use what comes out.
Grind the flour the night before so you don't wake anyone up! You can also keep ground flour on hand, but it it recommended to store in the freezer to keep fresh.
Grease the pan well for quick browning and easy releasing.

FAQs

Do I have to grind my own flour?

If you aren't yet into it, or a mill is still on your wishlist, reach for white whole wheat pastry flour; usually King Arthur Flour has this option. Just remember that most "whole wheat" at the store has already been sifted and things removed and vitamins added and you aren't really getting the benefit of the whole grain.

What wheat berries are best for pancakes?

Light and fluffy is what we are aiming for in our finished product, so use soft white wheat for the best result. Red will also work, but I'll warn you red can have a stronger flavour so if you are just introducing your family to whole grains, they might turn up their noses.

What can I serve on pancakes?

We use them as vessels for just about anything! Use yogurt or even whipped cream. Top with fresh berries or make a Blackberry Glaze. You can't go wrong with a classic Honey Butter Syrup! You could even go crazy and tuck scrambled eggs and bacon into them like a taco.

Photos by Dante from Shire by the Sea

More Whole Grain Recipes

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