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Whole Grain Pancakes

Whole Grain Pancakes

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It can be easy to give up on ordering pancakes for breakfast—more than a few bites and you're carb-ed out. We’d make an exception for these, which were inspired by Gjelina’s 9-grain pancake in Venice, CA.


  • 2 cups mixed cooked whole grains, such as barley, farro, rye, spelt, kamut, and/or quinoa
  • Melted unsalted butter (for pan)
  • Sliced peaches or other stone fruit and pure maple syrup (for serving)

Recipe Preparation

  • Whisk flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg and buttermilk in a medium bowl. Using a few swift strokes, whisk egg mixture into dry ingredients until combined. Stir in grains (note: you can pulse the grains in a food processor if you’d prefer them in smaller pieces).

  • Heat a large nonstick skillet over medium-high. Lightly brush with butter. Add half of batter to skillet, spreading into an even layer as wide as the skillet. Cook pancake until bubbles have formed and broken across entire surface and underside is golden brown, 4–5 minutes. Using 2 spatulas (or sliding onto a flat plate before inverting back into skillet), flip pancake. Continue to cook until lightly browned underneath, about 1 minute.

  • Transfer pancake to a plate, then repeat with remaining batter. Serve pancakes topped with sliced fruit and syrup.

Reviews Section

Whole Grain Pancakes with Blackberries

Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich

With all due respect to diner breakfasts and box mixes, the average pancake is about as satisfying as a bag of marshmallows. We’ll take ours skillet-size, burnished from whole wheat flour and studded with cooked grains, because we want them flavorful and with a hardy texture.

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Soaked 100% Whole Grain Pancakes for Camping

This post may contain affiliate links which won’t change your price but will share some commission.

Pancakes are a staple breakfast when we go camping. This soaked whole grain version makes the fluffiest pancakes ever. Not to mention you can make a huge batch. Let your kids help prepare the batter at home and cook them while camping. The whole family can contribute. Then top them with real maple syrup or sorghum syrup (a healthier sweetener).

One of my goals last winter was to find our family’s “go-to” pancake recipe. We had pancakes we enjoyed, but I never had a standard, don’t-even-have-to-think-about-it recipe that I could grab…well…without thinking, you know? If you have some of these recipes in your cache, you’ll know how reassuring it is.

It was important to me that our favorite pancakes also be healthy, which caused a problem at times. Cardboard. Sometimes whole wheat pancakes taste like cardboard. Other times they become too floppy, a little like those gel toys that kids like to throw at walls and they stick. The ones all mothers have nightmares about? Not so good in pancake form either.

Is breakfast monotonous at your house? Uninspiring? Or worse…processed? Get a little inspiration from The Healthy Breakfast Book, over 60 recipes plus efficiency tips and sample meal plans to make every breakfast nourishing. This recipe is just one of the great ideas to serve at a company brunch to help others fall in love with real food, too!

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Imagine my glee when I found a recipe that was 100% whole grain, 100% healthy, super easy, soaked to reduce phytate problems, AND was divinely delicious. I started with the recipe at The Nourishing Gourmet, but because I don’t have dairy allergies in my family, I altered it a bit.

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This recipe can easily be multipled or halved. Leftover pancakes aren't very good. The batter will keep overnight but the pancakes will not be as good.


  • 6 Tbsp whole wheat flour
  • 6 Tbsp all purpose white flour
  • 3 Tbsp medium grind yellow corn meal
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 1 Tbsp Splenda or stevia
  • 6 Tbsp old fashioned oatmeal
  • 1 cup non-fat buttermilk
  • 1 large egg
  • 2 large egg whites
  • 2 tsp (per serving) unsalted butter
  • 1 Tbsp pure maple syrup (per serving)

Sift the whole wheat flour, all purpose flour, corn meal, salt and baking powder into a large mixing bowl.

Add the buttermilk and egg substitute and blend well until mixture is smooth.

Heat a non-stick griddle over medium-high heat. Let the batter stand for at least 2 minutes while the griddle is heating. Stir once and wait another minute before placing batter on the griddle.

When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.

Cook until small bubbles on the surface of the pancake form and then burst. Turn and cook for about 1/2 the time that the pancakes cooked on the first side.

Remove and top with one teaspoon of butter on each pancake and serve one tablespoon of pure maple syrup for every two pancakes.

Serving size: 2 pancakes (without fruit), 2 tsp. butter, 1 Tbsp. pure maple syrup

Recipe Summary

  • 2 ½ cups all-purpose flour
  • 3 cups whole-wheat flour
  • ¼ cup wheat bran
  • ¼ cup wheat germ
  • ¼ cup packed light brown sugar
  • 1 tablespoon baking powder
  • 1 tablespoon kosher salt
  • 1 ½ teaspoons baking soda
  • 1 ½ cups buttermilk powder*
  • 2 cups pancake mix (above)
  • 2 large eggs
  • About 4 tbsp. vegetable oil, divided
  • 1 cup blueberries
  • Butter and maple syrup

Make pancake mix: Whisk together ingredients in a large bowl and transfer to an airtight container.

Make pancakes: Whisk together mix with 1 1/4 cups water, the eggs, and 2 tbsp. oil in a large bowl until mostly smooth. Heat a large cast-iron skillet over medium heat and grease with 1/2 tbsp. oil. Ladle 1/3-cup portions of batter into skillet, working in batches and adding 1 tsp. oil to skillet in between. Cook, turning once, until pancakes are golden brown on each side and cooked through, about 5 minutes total. Serve with blueberries, butter, and syrup.

2 cups (7 ounces) whole spelt flour

2 tablespoons (⅞ ounce) sugar

1 tablespoon baking powder

2 tablespoons (1 ounce) unsalted butter, melted

2 teaspoons vanilla (optional)

  1. In a medium bowl, whisk together the spelt flour, sugar, baking powder and salt.
  2. Combine the milk and melted butter, and the vanilla if you’re using it.
  3. Form a well in the center of the dry ingredients, and pour the wet ingredients into the dry. Stir the batter just until the dry ingredients are thoroughly moistened: it will seem very wet, but will thicken as it sits. Let the batter sit for 15 minutes before you use it.
  4. Heat a non-stick griddle if you have one, or a heavy skillet, preferably cast iron. If your surface is not non-stick, brush it lightly with vegetable oil.
  5. When the surface of your pan is hot enough that a drop of water sputters across the surface, give the pan a quick swipe with a paper towel to eliminate excess oil, and spoon the batter onto the hot surface, ¼-cupful at a time.
  6. Let the pancakes cook on the first side until bubbles begin to form around the edges of the cakes, about 2 to 3 minutes. You may need to adjust your heat up or down to get the pancakes to cook through without scorching the surface, or being too pale.
  7. When the cakes are just beginning to set, flip them and let them finish cooking on the second side, about 1 minute more, until they’re golden brown on both sides.

Recipe and photo courtesy of The King Arthur Flour Company. ©2006 The King Arthur Flour Company, Inc. All Rights Reserved

Whole Grain Flour Blend

This pancake recipe is very basic, but it’s the whole grain flour blend that really sets it apart! The flour is made up of equal parts brown rice , spelt and barley . If you have a high powered blender or grain mill you’ll want to buy whole brown rice, spelt and barley.

Simply add equal amounts of each grain to your blender or grain mill and grind until smooth. I used my Blendtec and it worked great!

If you don’t have the ability to grind grains you can buy the flour versions of all those grains and just mix them together. I found brown rice , spelt and barley flour in the organic section of my local grocery store. You can also order them on Amazon if you can’t find them at the grocery store.

You can use this flour blend in place of white flour in most recipes. My mom makes chocolate chip cookies with this blend and they are delicious!

Note: While spelt and barley are lower in gluten than wheat, they are not gluten-free. Do not use this flour blend if you have a gluten intolerance or celiac disease.

I’m sure we’ve all have those mornings where it’s a miracle you even make it out the door on time. And if you’re anything like me, those kinds of . Continue Reading

How to Make Whole Wheat Pancakes Fluffy

A few tips for making sure your whole wheat pancake recipe are as fluffy as can be:

1. Don’t overmix. I can’t stress this enough. Once your wet ingredients are incorporated into your dry ingredients, stop stirring! It’s tempting to keep going but the gluten from the whole wheat flour will strengthen and this will make a more bread-like pancake instead of a fluffy pancake.

2. Bring your eggs to room temperature. This is just a good rule of thumb for pancakes or any baking recipe. Let your eggs sit out for an hour before cooking/baking or let them sit in warm water for 3-5 minutes to bring them to room temperature.

3. Sprinkle on your add-ins rather than stirring them in. It’s tempting to stir in your “add-ins” like chocolate chips, blueberries or bananas when making your batter but to prevent over-mixing you should sprinkle them onto your pancakes right after you add them to the skillet.

4. Cook on low-medium heat. It’s tempting to jack the heat all the way up on your stovetop but fluffier pancakes are a result of slow cooking. It will take your pancakes 3-5 minutes to cook on their first side but it allows the pancakes to rise and reach ideal pancake fluffiness!

Wholemeal Pancakes Recipe

Calories are a measure of the amount of energy in food and drink. Your weight depends on the balance between how much energy you consume and how much energy you use up. If you eat or drink more than you use you can gain weight. If you don’t eat enough you can lose it.

Your body wouldn’t function without fat. Fat is an essential part of a healthy balanced diet. It provides fat soluble vitamins and essential fatty acids. But as fat is a rich source of energy (calories), it can easily contribute to weight gain.


On average as a nation it seems we’re consuming too much saturated fat. Eating too much can increase your cholesterol, which is a risk factor for heart disease. Replacing saturated fats with unsaturated fats can help maintain healthy cholesterol levels, and reduce the risk of heart disease.


Starchy foods like bread, breakfast cereals or potatoes are a good source of carbohydrate and should make up just over a third of the food you eat. When eaten, carbohydrates are broken down into glucose, which is used to fuel cells in your body like brain and muscle cells. Some people think starchy carbohydrates are fattening, but gram for gram it contains less than half the calories of fat. Choose whole grain or high fibre varieties where you can as they often contain more nutrients.


On average in the UK we eat too much sugar. Foods and drinks high in sugars are not needed in the diet. So if you have them, make sure they're infrequent and in small amounts, or you risk tooth decay or obesity.


Fibre is classed as a carbohydrate and you should aim to eat 30g fibre each day. Eating plenty of fibre is good for your digestive health and is associated with a lower risk of heart disease, stroke, type 2 diabetes and some cancers.


All cells and tissues contain protein, so it’s essential for growth, repair and good health. Protein from animal sources such as meat, fish, eggs and dairy products contain all the essential amino acids (the building blocks of protein) needed by the body. If you're vegetarian or vegan, you can get the protein you need through eating a variety of different plant sources such as pulses, nuts and cereals.

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