Fluffy Whole Wheat Pancakes From Scratch

These super fluffy, slightly sweet pancakes are absolutely delicious!

DSCN7229 (640x480)-1Pancakes are another one of those things I have never made from scratch before recently.  I always used the mix that you just add water to.  It was easy, but if I had known how good from scratch pancakes could taste I would have never bought those mixes!

DSCN7239 (640x480)-1My first few attempts at “from scratch” pancakes turned out horrible!  I wanted healthy (well at least healthier than the store bought mix)  but I also wanted yummy…..and I thought for a while there was no such thing!  Then I found this recipe and tweaked it slightly.  It takes longer than the store bought mixes, but it’s WELL worth it!

Your first step is to combine the milk and vinegar and let it sit for 10 minutes.  This will sour the milk but don’t worry, you won’t be able to taste the vinegar, I promise!  Mix together the dry ingredients in another bowl.

DSCN7217 (640x480)Then whisk the eggs, melted butter, and vanilla into the soured milk.  Pour the milk mixture into the dry ingredients and stir well; it will be thick.

DSCN7222 (640x480)Let the batter sit for 10 minute while the pan heats up.  Lots of bubbles will form during that time…DON’T stir the batter again, the bubbles will give you super fluffy pancakes.

DSCN7227 (640x480) (2)Place 1/4 to a half of a cup of batter in a buttered pan at medium low heat.  When you see bubbles appear on the surface of the pancake, flip it over and brown the other side.  This recipe made 10 – 6inch pancakes.  They are very filling; so if you want, you could easily cut the recipe in half if you don’t need that many.

DSCN7236 (640x480)-1I haven’t tried it yet but I think these would be wonderful with chocolate chips or blueberries!!

4.9 from 11 reviews
Fluffy Whole Wheat Pancakes
 
Makes 10 fluffy pancakes
Author:
Cuisine: Breakfast
Ingredients
  • 1½ cups milk
  • ¼ cup vinegar
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • ¼ cup sugar - I use sucanat or organic sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 2 eggs
  • 4 tablespoons melted butter
  • 2 teaspoons vanilla extract
Instructions
  1. Combine Milk and vinegar and let set for 10 minutes.
  2. In a separate bowl mix together flours, sugar, baking powder, baking soda, and salt.
  3. Whisk together the eggs, melted butter and vanilla then pour into the soured milk.
  4. Stir well and pour mixture into the dry ingredients. Whisk until most of the lumps are gone, but don't over beat it. It will be pretty thick, let it sit for 10 minutes. Bubbles will form during that time, don't stir the batter, you want the bubbles.
  5. Gently dip out ¼ to a half of a cup of batter and place it on a buttered grill preheated to medium low heat. When bubbles form at the surface of the pancake turn it over to brown the other side.
  6. Top with butter and syrup or your favorite pancake topping!

 

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52 thoughts on “Fluffy Whole Wheat Pancakes From Scratch

  1. These look so scrumptious! I love light, fluffy pancakes so these look right up my alley. Love that you used whole wheat flour in them and I’m intrigued by the vinegar!

    Visiting from The Backyard Farming Connection Hop 🙂

    1. Sour milk is a substitute for buttermilk. I’m guessing you could use buttermilk in this recipe with equal success, but these days most people don’t have buttermilk in the fridge on a regular basis.

  2. I put vinegar in milk for several recipes– from my sour milk cookies (far better than the name suggests) to my coleslaw recipe. My husband is the pancake maker in our family and he occasionally makes ones completely from scratch- yum!

    Thanks for sharing on our Healthy Tuesdays Blog Hop!
    Kerry from Country Living On A Hill

  3. Can hardly wait to try these pancakes. Hubs will complain about having to buy butter/whole wheat flour and them being whole wheat but if he’ll try them think he’ll love them compared to the mix we get from Family $. We’ve tried Walmart’s brand of pancake mix, yuk, boring, no taste. I don’t like idea of having to always use a mix. Sure glad I found your post under the The Creative HomeAcre hop. Hope your week is wonderful.

  4. These are so good. The kids love them. We exchanged the sugar for splenda and the butter for applesauce. Came out great. The kids even ate them without syrup. Thank you for the recipe.

  5. These turned out great. I used buttermilk instead of the vinegar and milk, and I also used an egg substitute called “egg replacer” instead of the eggs., my family loved them!!! They told me this was a keeper. Although I am trying to do away with the dairy. I will probably use almond or rice milk next time. Thanks.

  6. Has anyone tried this recipe with 2 cups of just the wheat flour? I don’t have the all purpose flour on hand, so i’m going to try it with just using 2 cups of wheat flour, and double the baking soda and powder, will let you know how it turns out, but they look so fluffy, i have to try…lol

  7. Wow!!!! Thanks for this fluffy recipe, as staed in my last post, i didn’t have all purpose flour on hand. I used 2 cups wheat flour, doubled the baking soda, baking powder, and salt. Used Brown sugar instead , added 4 shakes of cinnamon, and the vinegar i used was braggs organic apple cidar vinegar, they were so thick that i had to finish them in the oven because i didnt want them to burn, but wow! they were great. God Bless you for sharing this recipes. I have yet another pancake recipe thats a keeper! topped it with banana’s, and maple syrup.It was a hit!

    1. I’m so glad they were a hit!! They are always a welcome breakfast or dinner around here. 🙂 I’ve heard really good things about that Braggs organic apple cider vinegar, I’m gunna have to get me some! Have a great week Angie and thanks for the comments.

  8. We have an electric wheat grinder and my daughter and I use it to make bread, muffins, and pancakes, mainly.
    I am trying to do things the healthiest way, and came across several sources ( including my co-op wheat seller), who say that you should soak the grain before baking it. We did that for a time, but I just didn’t want to be up at midnight preparing wheat for the next day. Anyway, now my daughter just fixes pancakes and bread and tells me to forget the soaking. What are your thoughts on this?

    1. Kathy, I have read a little about soaking grains and the health benefits of doing it. I have never soaked grains myself, I don’t have a wheat grinder yet, and I’m not convinced that the time that it takes would be worth it?? For me just finding the time to make homemade breads has been a challenge. Grinding my own wheat will definitely be my next step, but for my healthy, (mostly)allergy free family I’m thinking soaking the grains is not a step I will take in the near future. Did you notice any benefits by soaking the grains? You have made me more curious about this now, and I will have to do some more research. 🙂 Thanks for stopping my Kathy!

    1. When you combine the vinegar and the milk it’s pretty much like buttermilk….they are super yummy and fluffy! Hope you give them a try.
      Thanks for stopping by Tanya!

  9. I just purchased white wheat berries and wanted to find a good pancake recipe. I used all whole wheat, no white. I also used coconut oil instead of butter, and used coconut oil to grease the pan. They turned out fluffy and a little sweet, probably from the coconut. What a hit! My son has devoured 4 already and will probably top that off with 2 or 3 more. Easy to make, and taste so great. I used a quarter cup to pour and spread them out a little so they’re not too thick in the middle; I’ve already made 8 and have almost half a bowl left. Glad to have extras I can freeze for a quick breakfast. Thanks for a great recipe!

    1. So glad they were a hit! Thanks for coming back to tell me. I’m planning on making a big batch today too for the freezer. 🙂

  10. Pretty nice post. I just stumbled upon your weblog and wished to mention that I have truly enjoyed surfing around your blog posts.
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  11. FIVE STARS!!! Made these the other night and again tonight the family loves them so much and they are sooo amazingly delicious!!! Thanks a million for sharing!!!

  12. Hi Grace! I tried this recipe and I absolutely love it! I made this for breakfast for my family. I changed a bit of the recipe but it was still really good. If you won’t mind, I would post it in my blog soon, and of course, I’d give you credit. 🙂 Thank you very much!

  13. Yum! Nothing else needs to be said really. I worried it might be too much sugar but they’re not overly sweet at all. My boys ate twice as many as they of the last ‘healthy’ pancake recipe I made so I’m bookmarking this one for sure. Thanks!

  14. These were delish!!!! My husband and son (4) gobbled them up. My hubby was nervous about the the vinegar – I told him to relax -it’s basically homemade buttermilk. Thanks for an awesome recipe and I am enjoying your site!

  15. These were so wonderful! We added pumpkin pie spice and pumpkin chips for a fantastic fall breakfast! The whole family loved them! One of the best we’ve ever had! Thanks so much!

  16. I love these pancakes! My family and I have them every weekend and they are a favorite. I stumbled upon these pancakes when I was looking for a pancake similar to the pancakes at Early Girl Eatery,which has the thickest whole wheat pancakes I have ever seen. If you find yourself in the area I would definitely go. These are the closest that I have found to those succulent pancakes.

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