Whole Wheat Pancake Recipe

5 from 1 vote

Whole wheat pancakes made with whole wheat flour, milk, eggs, butter, and maple syrup, cooked on the stovetop.

Prep Time15

Cook Time5

Total Time20

Cuisine: American

Servings: servings

In a medium bowl, whisk together the flour, baking powder, and salt.
In another larger bowl, melt the butter. Add the egg and whisk until beaten. Then, whisk in the milk, maple syrup, lemon juice, and vanilla extract.
Add the dry mixture to the wet mixture and whisk until just combined; it's okay if the batter is slightly lumpy.
Let the batter rest for 15 minutes to allow the whole wheat flour to hydrate and get fluffy.
Heat a large nonstick pan over medium heat.
Using a ⅓-cup measuring cup, pour 3–4 circles of batter into the griddle. Cook until puffed on top and golden brown on the bottom, about 2–3 minutes. Flip and cook until risen and cooked through, 1–2 minutes more.
Serve warm with butter, maple syrup, and berries.

My Top Tip: Reduce the heat as needed. Start with medium heat, then adjust as you go. If your pancakes brown too quickly, turn it down so they don't burn.
Storage: Store the pancakes in an airtight container with layers of wax or parchment paper. They'll last in the fridge for up to 3 days. Reheat in the oven at 350ºF for 10 minutes, or in the microwave for 20–30 seconds.
Freezing: Arrange the pancakes on a baking sheet in a single layer and freeze until solid, about 1 hour. Transfer to a resealable bag, squeezing out as much air as possible. They'll last in the freezer for up to 2 months. Reheat directly from frozen in the oven at 350ºF until warmed through.

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