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These Whole Wheat Pancakes are wholesome, delicious, and easy to make. Whole wheat kernels mix up in the blender for a light and fluffy batter.
Whole Wheat Pancakes
These Whole Wheat Pancakes are healthy, yummy, and you really do make them in the blender. The blender breaks down the wheat kernels and creates a light batter with rich flavor. You would think that whole wheat pancakes would be super dense and heavy, but these pancakes are actually light and fluffy. This is the perfect recipe to use up some of that whole wheat in your food storage that you may no know what to do with. Top with your favorite syrup and a pat of butter and you have the perfect Saturday morning breakfast!
Ingredients for Whole Wheat Pancakes
For this recipe, you will use raw wheat. Don’t worry if you haven’t cooked much with whole wheat; this recipe makes it really easy! Here’s what you need:
- Raw wheat – you can use whole wheat or white wheat
- Milk – if you have reconstituted powdered milk, that’s also a great option! Or turn your pancakes into whole wheat buttermilk pancakes by adding a cup of buttermilk instead. Try almond milk as a substitute too.
- Eggs – add one large egg at a time to the wet ingredients and whisk.
- Vegetable oil – you can substitute with coconut oil
- Baking soda
- Salt
Pancakes in a Blender
I used my new Blendtec blender and it actually blended the wheat and milk in half the time that it used to take with my old blender. I was so surprised! These pancakes are incredibly filling and satisfying. The blender turns wheat kernels into whole wheat flour in no time! Of course, you can use any regular blender too. Once you get the regular whole wheat flour nice and smooth, add the other dry ingredients to the flour mixture in a large bowl and then add the wet ingredients.
Tips for Light and Fluffy Pancakes
- Don’t over-mix the pancake batter! In this rare instance, a few lumps are okay. The more you stir, the less fluffy your pancakes will turn out.
- Grease your hot griddle or skillet with a cold stick of butter or cooking spray to avoid sticking.
- Use an ice cream scoop or measuring cup to ladle batter onto the griddle. This ensures they all turn out roughly the same size so there’s no fighting for the biggest pancake.
- You’ll know it’s time to flip the pancake when the little bubbles on top of the first side start to pop. Then once you turn them, they only need to cook another minute or two.
Are Whole Wheat Pancakes Healthy?
Yes! The whole wheat flour gives the pancakes higher levels of calcium, iron and other good-for-you vitamins. However, be careful when adding toppings and syrups, as they can have lots of sugar.
Pancake Syrup Recipes
I served these pancakes with our version of Kneaders Caramel Syrup. These pancakes are also delicious with Nicea’s Homemade Yogurt Syrup. Both of these syrups have a creamier texture that enhances the richness and flavor of these pancakes. Of course, traditional maple syrup is always a favorite. We also have several tasty options along with our pancakes recipes below. Mix and match to find your favorites!
Toppings for Whole Wheat Pancakes
Once you have a basic pancake recipe and your favorite syrups, you can switch up the toppings for different flavors and fun flavor combinations. A fun idea is to create a pancake bar with all sorts of toppings and syrups depending on your guests’ taste. Here area few ideas to get you started:
- Blueberries
- Cherries
- Raspberries
- Strawberries
- Sliced Bananas
- Chopped pecans
- Sprinkle of cinnamon
- Sliced or toasted almonds
- Chocolate chips
- Shredded coconut
- Peanut butter
- Drizzle of honey and a dollop of Greek yogurt
What to do with Leftover Pancakes
Store any stacks of leftover pancakes in a Ziploc bag in the refrigerator for up to three days. This recipe makes about a dozen pancakes. You can double the recipe in your blender without having to make a second batch. Then place extra pancakes in a freezer bag and keep them in the freezer. The frozen pancakes will stay good for up to two months. Reheat by popping two pancakes into the toaster oven or in the microwave for about thirty seconds.
READ NEXT: 33+ Breakfast Ideas
More Pancake Recipes
I could eat pancakes morning, noon and night! And with all these varieties to choose from, I could easily do it! Try a few of my favorites:
How to Make Whole Wheat Pancakes
Whole Wheat Pancakes
Equipment
- Blendtec Blender
- Electric Griddle
Ingredients
- 3/4 cup raw wheat (white wheat works great)
- 1 cup milk you can also use reconstituted powdered milk, almond milk, or coconut milk
- 3 eggs
- 2 tablespoons oil
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Pour raw wheat and milk into a blender.Â
- Blend for 8 minutes. If using a Blendtec, you will only need to blend for 4 to 5 minutes. You will be able to tell when the wheat is all blended. You will be able to tell when the wheat is all blended.
- Add the remaining ingredients and blend for another minute.
- Pour ¼ cup batter per pancake onto a heated pancake griddle (about 325 degrees).
- Flip the pancake when the top is bubbly and the edges are turning a light brown.
- Serve hot with butter and your favorite syrup.
This looks so delicious! My kids are going to love these! I can’t wait to make these!
Yum!! Love the blender idea!! My kids love blueberries, so you better believe we eat these often!
I am so excited to try these! They look and sound AMAZING!! YUM!
Can this mixture be kept in the refrigerator?
Hi Cynthia- it can be kept in the refrigerator of up to 2 days (max). You want to store it in an air-tight container and keep it refrigerated at all times. Hope this helps!