recipe: whole wheat pancakes that actually taste good.

this is the recipe i use to make pancakes for the family.  it’s a large batch, enough to feed 4 or 5 people. leftovers are put in the freezer, and reheated by popping them into the toaster.

why label the obvious? :)

but first, the recipe.


ingredients for delicious whole wheat pancakes

it’s a really simple recipe…

a few notes:

  • the trick here is using “best for bread” whole wheat flour. this happened by fluke, when i ran out of the usual whole wheat flour and resorted to using my bread machine flour instead. the result was the fluffiest pancakes ever!
  • if you have a sweet tooth, you’ll want to add 1 or 2 tablespoons of sugar or honey to this recipe, or just slather on the syrup afterwards. i don’t like overly sweet pancakes, and find that the applesauce gives it just that little bit of yum.
  • in most of my baking, i replace oil with applesauce, in exact proportions. if you don’t have applesauce or want to use oil, just use a 1/2 cup of cooking oil above (you’ll probably then want to add 1 or 2 tablespoons sugar or honey as well to make up for the sweetness).

applesauce replaces oil in most baking


1. pre-heat a non-stick griddle to medium-high heat (or if you are using a regular frying pan, lightly grease it and have it ready to use once the batter is done).

2. using a fork, mix the flour, baking powder and salt together in a large bowl. make a well in the center of the flour, and set aside.

dry ingredients for pancake in large bowl

3. beat the eggs in another bowl, and to it add the applesauce and milk. mix til combined.

4. add the wet ingredients to the “well” created with the flour mixture, and combine gently with a spoon or rubber spatula until all the flour is moistened. don’t over-mix. i love seeing the little bubbles rising out of the batter. this is good, it will make things fluffy! i try to use the batter right away.

5. pour the batter onto the griddle to whatever size. they’re ready to flip when they are covered in bubbles…

bubbles rise, other side...

6. once both sides are golden,

fluffy golden whole wheat pancakes

…try not to eat them before placing them in a dish to serve.

vintage dish full of fluffy pancakes

that’s it! they are fluffy and delicious.

now, when i want to do something a little different, i grab a squeeze bottle and fill it with batter. cut the tip so that the thick batter can squeeze through…

squeeze bottle full of batter

and i use it to write out some letters or draw a doodle on my griddle…

writing letters out of pancake batter

(i’m a bit of a nerd [and also captain obvious, with that last statement {sorry}] and i write my letters backwards so when i flip the pancakes, they are written the right way with the pretty side up)

happy father’s day :-)

"dad" pancake

writing letters out of batter. it’s kinda fun. and hard to stop once you get going.

i made it so pancakes

by the way, i’ll share the recipe for that red homemade goodness on the heart pancake soon. it’s easy, i promise! any guesses what it might be?

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4 Responses to recipe: whole wheat pancakes that actually taste good.

  1. Pingback: Tweets that mention recipe: whole wheat pancakes that actually taste good. | i made it so. --

  2. I’ve never been able to make pancakes. Yours look extremely yummy. I’m also loving that Norwegian dish you posted about previously. Lovely.

    • iMadeItSo says:

      try this, loo! i like that i don’t have to pull out a mixer or anything. besides, it’ll give you a good excuse to wear that new apron of yours!

  3. Pingback: recipe: easy strawberry and rhubarb freezer jam | i made it so.

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