Whole Wheat Pancakes

Very light and tasty compared to other whole wheat pancakes I've tried. They are easy to make. I added vinegar to my milk to substitute for buttermilk and they turned out great. These are a thin, light pancake...delicate. If you are lookly for a thick pancake, these aren't for you.

Simple, tasty recipe. I don't keep buttermilk in the house so I used vinegar and 2% milk to make it. This could easily be adapted to add fruit.

Eggs... most pancakes don't have enough to lighten like this one...

Honey... so much better than sugar for taking that edge of the wheat. Miller's Honey from Walmart is uncooked and NO WATER ADDED. Make sure your honey is pure and the very least moves like it's glued to the bottle - honey isn't THIN!

I used real buttermilk as well as Bob's Red Mill **organic pastry flour**. Pastry flour will give you the smooth consistency you are more used to before you started using whole wheat :)

I put all the wet ingredients into the same bowl AFTER whisking the eggs WELL. Honey is hard to dissolve in cold so mix well... it tends to go to the bottom of the WET ingredients. I love a good steel whisk...

I followed the recipe exactly, and since I did and it's winter, the consistency was thicker than it would be in the summer with more humidity.

Even in summer the batter will tend to thicken as it sits and the wheat flour absorbs moisture. I add a tablespoon of milk (not buttermilk) to keep it a "thick pour" consistency.

Heated on a lightly oiled griddle each "set" of pancakes takes a while to cook through, so if you are tending to see early browning but middle not cooked, back off the temp by 25 or so degrees. Somewhere between 325 and 375 will be your "perfect" temp - your mileage may vary.

You can even make them even thinner and make crepes with this marvelous batter... I would bet we could also use it for other batter recipes, it's that good!

THANK YOU for giving me the first and definitely the best alternative to my Bisquick pancakes.

Personal favorite additions:

2 tablespoons flax seed (had to add about the same in milk to compensate for the thickening of the flax, but I love the flavor.)

Semi Sweet chocolate chips - yep, what a dessert these pancakes make!

Loved it! We substituted original flavored Almond milk for the buttermilk and actually it made it taste out of this world! Thanks for the recipe!

Update: we used vanilla soymilk instead of buttermilk and applesauce instead of oil and it still tasted (flavor and texture) great! Really! I promise! (I've just recently turned into a health nut, so I I know the normal taste of these)...

Great pancakes…using all whole wheat. no less. Just made them this morning for my kid before school. Followed recipe EXACTLY .Texture was excellent. Not easy or expected for whole wheat pancakes. Go 100% whole wheat folks, maybe the blueberries helped with the flavor but no need to wimp out and use 50/50 white and wheat.