Let me change your mind about 100% whole wheat pancakes.
Because I know what you’re thinking: whole wheat pancakes are dense, dry, unappetizing little pucks.
But these whole wheat pancakes are crying out for you to give them a second chance! Yes, they are made with only whole wheat flour – not a blend of half whole wheat and half white – not even one little bit of white flour – AND they are still fluffy, spongy, tasty little morsels!
The secret? Whipping those egg whites! (Trust me, my secret weapon is usually whipped egg whites. 😉 )
This recipe for whole wheat pancakes also has a lovely zing of flavour courtesy to a little orange zest, which is optional but absolutely recommended.
I tested this recipe on both my 10-year-old step-daughter and my 9-month old twins (I cut them up into little squares for my twinnies), and both gave it a thumbs up (okay, my twins gave it their big drooly, cheeser grins). Which means your kids will love these pancakes too – and you’ll love that they are heartier than regular white flour pancakes.
I love these pancakes. I really do. Fluffy, hearty, and whole grain. That should be my motto in life. 😉
Won’t you give 100% whole wheat pancakes a second chance?
100% whole wheat pancakes – hearty, healthy, and FLUFFY! Kid tested and approved.
- 1 tbsp sugar
- 1/4 tsp orange zest (optional)
- 1 cup whole wheat flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1 egg, separated
- 3/4 cup milk
- 1 tbsp butter, melted and cooled
- 1 tsp vanilla
In a large bowl, combine the sugar and orange zest and rub together with your fingers. Then add whole wheat flour, baking powder, and salt, and whisk to combine.
In a medium bowl, whisk the egg yolks, milk, melted butter, and vanilla until smooth.
In a small bowl, beat the egg whites until stiff peaks form. Set aside.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Then gently fold in the beaten egg whites.
Heat your griddle to medium heat and grease with a small amount of butter. Using a 1/3 cup measuring scoop, pour pancake batter onto the griddle. Cook until tiny bubbles appear on the surface, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes.
Serve immediately, or keep warm on a sheet pan lined with parchment paper in a preheated 200F oven.
If not using orange zest (although I highly recommend it!), just add the sugar directly into the dry ingredients.
Recipe yields approx 10-12 small/medium-size pancakes. One serving is calculated as 3 pancakes.
(Psst, I also have a whole bunch of other pancake recipes for you to try!)