Fluffy Whole Wheat Pancakes – healthy and delicious breakfast that everyone will love!
I decided to lighten things up in anticipation of spring. The snow is melting away and there is a warm front approaching. At least that’s what our meteorologist tells us. I decided to believe them and get ready.
Today I am sharing our favorite recipe for pancakes.
Fluffy Whole Wheat Pancakes.
And yes, it’s also made with whole wheat flour. And you know what else? These are the fluffiest whole wheat pancakes we have ever had! Heck, I would say that these are the fluffiest pancakes ever! I think I discovered a little secret to making perfectly fluffy pancakes. You know, the kind that rises tall and proud as soon as you flip the pancake on the other side while frying? The one that has that puffy middle layer and each bite has pretty air pockets through out? Yep, this kind. The best kind when it comes to pancakes. There is nothing more disturbing on a pancakes-for-breakfast day than flat and tough pancakes.The secret is lemon juice. And the order you add it into the batter. It’s pretty much the last ingredient and right after that you give the batter a few stirs and let it sit until your pan preheats. I couldn’t believe how much the pancakes were rising!
Just a little note, you could use buttermilk in this recipe but from my experience it doesn’t produce as fluffy pancakes. Also, substituting white vinegar for lemon juice could work too but we just didn’t like the taste. It was too vinegar-y.
We have a little tradition in our family. Every Sunday is pancakes and waffles day. And here is my little secret. This recipe makes both. Yep, both! I would have to have amazing amount of time on my hands to make two different batters, one for pancakes and one for waffles. So I adjusted the recipe and now I have one for both. Win win!
This way it goes faster and everyone is fed in a short amount of time. Not to mention both pancakes and waffles are just like we like them.
If you are looking for a lightened up breakfast idea, you may want to try this. I used white whole wheat flour and all-purpose flour in 1 to 1 ratio. The texture is perfect and yields fluffy and hearty pancakes. The are not as grainy as you would think, considering there is whole wheat flour in them. Yet they are super satisfying and filling.
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- 1 cup white whole wheat flour
- 1 cup all-purpose flour
- 1 Tbsp white sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 beaten large eggs
- 2 cup milk
- 3 Tbsp vegetable or canola oil
- 2 tsp lemon juice
- In a large mixing bowl, whisk together the dry ingredients (both flours, sugar, baking powder, soda and salt). Set aside.
- In another bowl, mix together eggs, milk and oil. Add all at once to dry ingredients and stir just until moistened.
- Add lemon juice to the batter and give it 2 to 3 stirs.
- Let the batter sit while you preheat your griddle or pan.
- Scoop the batter with ice cream scoop onto the griddle and spread gently with the back of the scoop. Fry until you see bubbles form around the edges of the pancake. Flip on the other side and fry until nicely brown.
- Serve warm.