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Fluffy Whole Wheat Pancakes

YIELDS: 30 silver-dollar-sized pancakes (Serves 6)


Dry Ingredients

  • 2 cups whole wheat flour

  • 2 tsp baking powder

  • 1 tsp baking soda

  • ½ tsp salt

Wet Ingredients

  • 2 Tbsp sugar

  • 2 large eggs

  • 2 cups *buttermilk (2 Tbsp vinegar + milk)

  • 2 Tbsp oil


  1. Make *buttermilk—mix 2 Tbsp apple cider vinegar with 2 cups milk.

  2. Whisk together all the dry ingredients in a large bowl.

  3. Whisk together the wet ingredients in another bowl.

  4. Add the wet to the dry and mix just until batter comes together. Do NOT mix until smooth, batter should have small lumps.

  5. Rub a nonstick frying pan with oil and heat over a medium-high flame. When the pan is hot, measure out 1/8 cups batter and cook until bubbles form in the batter and bottom is golden—3 minutes. Flip and cook until the second side is golden—1 minute. TIP—Reduce the heat as you cook.

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

Fluffy Whole Wheat Pancakes
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