Fluffy Whole Wheat Pancakes

Fluffy Whole Wheat Pancakes are pillowy soft morsels of goodness! You are going to love this simple, easy, light but hearty pancake!

Breakfast is one my favorite meals! I love having something so delicious in the morning, it’s the perfect way to start the day.

Whole Wheat Buttermilk Pancakes

Pancakes are a favorite of our family! There is just something magical about warm fluffy tender pancakes first thing in the morning. It’s like by eating them you just know it is going to be a great day!  Served with perfectly scrambled eggs, the best bacon and this absolutely heavenly syrup and your day is set! Are you hungry yet?! With crispy golden outside and a delicate enticing inside these whole wheat pancakes cook up perfectly. These whole wheat pancakes are fat and simple to make. Make some today!

Anytime I would hear “whole wheat” as an ingredient growing up, I would know it was going to be dense and bland, but it would be good for me! Am I right? Whole wheat has come a long way since then. And baking with it has gotten so much easier. These whole wheat pancakes are so marvelous, you may never make any other kind. They still have that all important ingredient, buttermilk, that makes every pancake better. The chemical reaction it has with the baking soda creates those tempting bubbles that create fluffy clouds of goodness! These whole wheat pancakes are a MUST make for breakfast today!

Ingredients for Healthy Whole Wheat Pancakes

Simple ingredients you can find in your pantry or at your local grocery store. You can find whole wheat flour next to the regular flour. Store the flour in a cool dark place or better yet the fridge or freezer to maintain freshness!

• Whole Wheat Flour: Nutty and delicious flavor.
• Sugar: A little bit of sweetness.
• Baking Soda and Baking Powder: These are the rising agents that help make it light and fluffy.
• Salt: For balance and flavor.
• Buttermilk: Creates the lightness with a wonderful tangy flavor. Don’t have any? No worries, you can make your own in minutes!
• Eggs: The binder for the pancakes.
• Canola oil:  Can be substituted with coconut oil. Make sure the oil is in liquid form.

How to Make Whole Wheat Pancakes from Scratch

These whole wheat pancakes are just as simple as making The Best Fluffy Buttermilk Pancakes, it comes together quickly for busy mornings. The key is to mix until just combined. Over mixing the batter can decrease the fluffiness in each of the pancakes.

1. Whisk: In a medium bowl mix together the whole wheat flour, sugar, baking powder, baking soda and salt.
2. Add: Add in the eggs, buttermilk and oil and stir till just combined.
3. Cook: Preheat a skillet over medium heat. Spray with cooking spray and drop about 1/4 cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.

Whole Wheat vs White or All Purpose Flour

Whole wheat and all purpose flour start from the same plant and kernel of wheat but are processed very differently giving them each a distinct color, flavor and texture. Whole wheat flour is made up of the whole wheat kernel, meaning when it is ground, wheat flour uses the entire kernel. This creates the brown color, heavier texture and richer flavor. White flour or all purpose flour removes the most nutrient rich parts, the bran and germ before grinding.  This makes the flour white, and lighter with a milder flavor.

• Nutrition: Because of the way whole wheat flour uses the whole kernel it is considered healthier. It is an excellent source of protein, fiber and a variety of vitamins and minerals. For half a cup of whole wheat flour you get 8 grams of protein, and 8 grams of fiber.
• Buying: When shopping for whole wheat flour watch your labels and make sure they say 100% whole wheat. There are lots of labels that seem like they should be whole wheat but aren’t completely.
• Substitutions: Whole wheat flour can be used in equal amounts as white or all purpose flour in any recipe. Remember that it will have a different texture and color than if you used white flour. If I am substituting in whole wheat flour for white flour, I usually do half and half to start with. Then I can tell how the recipe will respond to the different flour. Sometimes you just need to use white flour. But not in these pancakes!