Whole Wheat Pancakes
Difficulty 2/5 Ingredients 8 Steps 7
These whole-wheat pancakes make a good breakfast for a family. They go well with real maple syrup. They are healthy as well (providing you don't overdo the syrup) since whole wheat flour contributes to your fiber intake.
Ingredients
- 1 cup (130 g) whole wheat flour
- 1 tablespoon (14 g) common granulated sugar
- 2 teaspoons (8 g) baking powder
- ¼ teaspoon (5.5 g) salt
- 1 egg
- 1 cup (250 ml) milk
- 2 tablespoons (30 ml) oil
- additional oil for frying
Steps
- Mix the dry ingredients in one bowl.
- In another bowl, beat the egg. Add the other wet ingredients, including the 2 tablespoons oil.
- Mix the dry and wet ingredients just enough to eliminate dry spots.
- Heat a frying pan to medium heat. Grease with oil. The pan is hot enough when a drop of water dances around.
- Pour about 60 ml (¼ cup) batter per pancake, about 10 cm (4 inches) in diameter. The pancake bubbles.
- When the bubbling settles and the edges are slightly dry, flip.
- When golden and done, remove. Repeat with the remaining batter.
Notes from the original
- Traditionally, pancakes are topped with butter and maple syrup. Other toppings can include strawberries, applesauce, cinnamon, or sugar.
- The pancakes will come out thinner if you overmix them, let the batter sit for a long time, use white flour instead of wheat, or increase the liquid. Doing the opposite will result in thick pancakes. Pouring the batter with a spiral motion will be needed to prevent very large pancakes from being too thick in the middle. If using white flour, the milk should be reduced to ½ cup or ¾ cup.
- Large pancakes normally require a professional flat griddle and a very large spatula. You can produce large pancakes one at a time in a normal small frying pan though, by air flipping. This is also known as the Boy Scout method, because it's a rather macho way to flip your pancakes. You should be using a non-stick pan. Loosen the pancake with a normal turner, so that the pancake slides freely. Put the turner down. Rapidly move the pan away from you, then up, then back just a bit toward you, and then very rapidly downward. Catch the pancake in the pan. You have to be brave in doing this; any hesitation will cause you to lose the pancake.
- Filled pancakes can be made. Soon after pouring the pancake, take a spoonful of something (chocolate sauce, chocolate chips, wild (small) blueberries, maple syrup, or jam) and put it in the middle. Cover the exposed filling with more batter. Direct contact between the filling and pan can overheat it and cause it to pop.
- By increasing the sugar to ⅓ cup, you can make pancakes that don't require a sweetened topping.
- You can use cheese to cover one side of the pancake. You can do this right after pouring the batter, or use cheese as a topping when it's done. When adding them after pouring the batter you must be careful flipping the pancake, since the cheese will get stuck if you don't use a non-stick pan.
Source. Adapted from “Cookbook:Whole Wheat Pancakes” by Wikibooks contributors, revision of 2025-07-11, licensed under CC BY-SA 4.0.
Changes. Steps rewritten into short commands. Introduction shortened. Wiki formatting removed. This adapted recipe is shared under CC BY-SA 4.0.