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
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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.
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In a medium bowl, whisk the egg yolks, milk, melted butter, and vanilla until smooth.
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In a small bowl, beat the egg whites until stiff peaks form. Set aside.
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Pour the wet ingredients into the dry ingredients and whisk until just combined. Then gently fold in the beaten egg whites.
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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.
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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!)
6 Comments
Natalie
October 27, 2019 at 11:13 pmI love pancakes! These look so delicious and I love the idea of using whole wheat flour, which makes them a little healthier.
breakfastfordinner
November 3, 2019 at 8:38 pmWhole wheat flour definitely makes them a little healthier. Let me know if you try them 🙂
Debbie
November 6, 2019 at 4:43 pmCan’t wait to try these yummy looking AND healthy pancakes! How adorable that your twins loved them too! Love your photos – they have me drooling like a baby!!!
breakfastfordinner
November 7, 2019 at 2:51 pmMy twins absolutely loved them! They love eating pancakes and french toast for breakfast 🙂 🙂
Toni
May 15, 2020 at 4:22 pmHi, I made these this morning. I found the first 3 pancakes were nice & fluffy but the rest were fairly flat. Not sure if the “power” of the egg whites dissipated while I was cooking the rest? Still tasty though Thanks for sharing!
breakfastfordinner
May 19, 2020 at 10:14 amHi Toni – If egg whites sit unused for more than 10 mins, they will start to ‘deflate’ a little, so maybe that’s what you experienced. Is it possible to use a bigger pan next time so you can cook more pancakes at once?