For years, my go-to pancake recipe has been these Whole Wheat Oatmeal Pancakes, which I love. So when hubby offered to make pancakes a few weeks back and instead reverted back to a recipe I made ages ago (and had pretty much forgotten about!), I was curious. I had stopped using that recipe because it wasn’t 100% whole grain and when I tried to use all whole wheat flour they were terrible, but I think that was before I had discovered whole wheat pastry flour, which is a different thing entirely! Hubby experimented for me, making perfectly fluffy and delicious pancakes that were completely whole grain, and I confirmed it myself during our first snow day of the season.
These pancakes come together incredibly quickly, pretty much eliminating the need to EVER use a boxed pancake mix! Which is a good thing, because mainstream brands like Bisquick have completely ridiculous ingredients like partially hydrogenated oil (these oils, which contain incredibly unhealthy trans-fats, have been banned in NYC for years), and the healthier versions, in my opinion, tend not to taste particularly good. But with a recipe like this, you don’t need to compromise on taste, healthfulness, or convenience! I hope you enjoy this version, updated to be even simpler than the original, as much as we do!
Easy Whole Wheat Pancakes
1 1/2 cups whole wheat pastry flour
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk*
3/4 cup plain yogurt*
Whisk together flour, sugar, baking powder, baking soda, and salt in a medium bowl. In a smaller bowl, whisk together milk, yogurt, and eggs (if you have a 2 or 4 cup glass measuring cup, you can measure and mix right in there!). Add the wet ingredients to flour mixture and stir until just combined.
Heat a griddle or skillet over medium/medium-low heat. Once hot, lightly butter (tear the paper off one end of a stick of butter and just quickly go over the pan). Drop spoonfuls onto your griddle (a cookie scoop is perfect for this job). Flip pancakes when the tops are bubbling and edges look cooked. The second side cooks very quickly so don’t go far.
Pancakes can be kept warm in a 200 degree oven. They also freeze well – wait until they are cool, separate layers with wax or parchment paper and store in a zip top bag, or freeze on a cookie sheet first and then throw into a bag without worrying about them sticking together.
Makes approximately 18 pancakes (using 2 tablespoons batter each)
*You can substitute 1 1/2 cups buttermilk for the milk/yogurt combination