The Fluffiest Whole Wheat Pancakes…

on the face of the earth.

And I should know–I ate about 37 of them…by myself–

when no one was looking.  Seriously, I’ve had whole wheat pancakes before and well, let’s just say, I didn’t go back for seconds.

But these ones…oh my. I would never have believed they were 100% whole wheat if I hadn’t made them myself–from my very own wheat that I personally ground that very morning…with a rock. Ok, not the rock part. But the rest is true. I expected to hate them, or tolerate them–at the most. But never in my wildest dreams did I expect to LOVE them–and here’s the crazy part–more than the packaged kind.

Whoa. Believe me…that’s big. Perhaps bigger still is the fact that they come together real fast and real easy. I’m all about easy.

The Fluffiest Whole Wheat Pancakes

Ingredients:

1 Tbsp. olive oil

2 eggs

1 cup milk

1/2 tsp. salt

1-1/4 cups whole wheat flour

2 tsp. baking powder

1 Tbsp honey (optional)

Pour ingredients into the blender in the order listed. Whirl until there are no lumps. You may have to scrape the sides. Pour about two Tbsp of batter onto hot griddle and cook until light brown.

I’ve doubled this recipe every time we’ve made it and we get a nice huge plateful. My thought is always to freeze half the batch to warm in the toaster the next morning. Alas, it hasn’t happened yet because they disappear too soon. Yeah, they’re that good.

Perhaps tripling is in order.

5.0 from 1 reviews
The Fluffiest Whole Wheat Pancakes...
 
Ingredients
  • 1 Tbsp. olive oil
  • 2 eggs
  • 1 cup milk
  • ½ tsp. salt
  • 1-1/4 cups whole wheat flour
  • 2 tsp. baking powder
  • 1 Tbsp honey (optional)
Instructions
  1. Pour ingredients into the blender in the order listed.
  2. Whirl until there are no lumps.
  3. You may have to scrape the sides.
  4. Pour about two Tbsp of batter onto hot griddle and cook until light brown.

4 Replies to “The Fluffiest Whole Wheat Pancakes…”

  1. Launi,

    I will have to try these ones. My husband makes good ones too, they are just a little more complicated and involve folding in egg whites. We love them though, and it makes eating other pancakes not nearly as enjoyable. And we use both kinds of wheat too. For anyone that is not a wheat fan, you can always start by using 1/2 wheat, and 1/2 white flour. Then gradually decrease the white flour until your family gets used to it. We never did that, just did all wheat and love it, but I know other families that had to learn to love it first. I think I might try this one this morning and surprise hubby. He usually makes the breakfast on the weekends!

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