Fluffy Whole Wheat Pancakes


SERVES 2 - 3


​Dry Ingredients

  • 1 c whole wheat flour

  • ½ tsp baking powder

  • ¼ tsp baking soda

  • ¼ tsp salt

Wet Ingredients

  • 4½ tsp sugar

  • 1 large egg

  • 1 c buttermilk *(milk + apple cider vinegar)

  • 1 Tbsp melted butter

  • Oil for cooking


  1. If you do not have buttermilk, make it by adding 1 Tbsp vinegar to 1 c milk. Set aside for 5 minutes or more and allow it to thicken. 

  2. Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients.

  3. Add the wet to the dry and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.

  4. Heat a nonstick frying pan over medium-low heat. Test the griddle by flicking water on it. If the water dances across the surface, it is ready.

  5. Use a ladle or measuring cup to measure out 1/8 cup batter.

  6. Cook until bubbles form in the batter and bottom is golden, approximately 3 minutes. Flip and cook until second side is golden, another 1 minute or so. Adjust the heat as necessary as you cook.

  7. Serve with toppings of choice. Try our Caramelized Banana Compote (pictured), Strawberry Compote, or Apple Compote! Enjoy!

All recipes courtesy of Youth Chef Academy  by FoodRight, Inc.

  • FoodRight Facebook
  • FoodRight LinkedIn
  • FoodRight Instagram
  • FoodRight YouTube

FoodRight, Inc. is a 501(C)3 Non-Profit Organization.
© 2020 FoodRight - All Rights Reserved