What’s the difference between brown and white eggs? Besides color, nothing – different breeds of chicken account for the differences in color – quality and freshness are what really count.
In addition to keeping foods like granola, yogurt, and fruit on hand, plan ahead for hectic weekdays by whipping up extra batches of waffles or pancakes and individually freezing them for easy morning meals.
Fluffy, whole wheat pancakes the whole family will love! Perfect for your weekend brunching but great for meal prep and freezing too! Healthy recipe.
This post is sponsored in partnership with Bob’s Red Mill. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help Fit Mitten Kitchen bring you new recipes!
Is there anything better than fluffy pancakes to start off your morning? I’m going to go ahead and say, “NOPE!”
Pancakes always remind me of my dad – THE pancake master.
Okay, so not much of a secret. But it was ALWAYS Bisquick in our house. It wasn’t up until recently after all of these years, he made pancakes from scratch and said they were “very good” and he would definitely make them again.
This just makes me chuckle because I’ve been trying to tell him for years that making homemade pancakes is not difficult in the slightest, and that he likely already had everything in the cupboard (flour, baking powder, salt, et.c) to make pancakes without using a box mix.
Old habits die hard, I guess!
But what I like about making pancakes at home is using ingredients like a whole grain flour to make them a bit healthier than your average processed mix.
The last survivor, captured with a camera phone before being devoured, because we wanted to eat the pancakes more than we wanted to document them.
This morning I cooked up the best pancakes I’ve ever eaten. They were 100% whole wheat but they were so light and fluffy they tasted like they were made with white flour. And the way they were made is the beginning of a grain revolution. Here’s the secret:
The heirloom grain I used is Sonora wheat, probably the oldest wheat in the Americas. It’s a soft, winter wheat traditionally used for tortillas.
Recipe (based on Nancy Silverton’s pancakes)
210 grams starter
2 tablespoons maple syrup
3 tablespoons safflower or corn oil
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1 teaspoon baking powder
The night before making these pancakes I take a tablespoon of mature starter and add it to 100 grams of freshly milled Sonora wheat flour and 110 grams of water. This mixture will be the 200 grams of starter you’ll use in the recipe.
The next day mix all the ingredients together, fry them up in a pan and get ready to have your pancake paradigm shifted.
New frontiers in baking
Freshly milled heirloom wheat mixed into a very wet dough and fermented for a long period with a sourdough starter is also the way that Dave Miller, a Chico California based baker, makes his bread. He takes 100% whole wheat dough, every bit as wet and gloppy as pancake batter, deftly shapes it into loaves and bakes the best bread on the west coast. The Los Angeles Bread Bakers, a group I co-founded, is hosting a sold out class with Miller later this month and I hope to share on this blog what I learn. There is increasing evidence that this method of baking results in a much healthier product.
One of the advantages of this recipe is that you only have to use one bowl. (I know, any frequent cook would call that the understatement of the year.)
Since you don’t have to worry about over-mixing the batter, you can stir the wet ingredients right into the dry ingredients — all in one bowl — as you smile, smugly thinking about all of the recipes that tell you this is incorrect. You rulebreaker, you.
For this recipe, I do not assume that you have buttermilk in your house and I do not ask you to buy any. I would never do that to you.
It’s much easier to make your own buttermilk than to run to the store on a sleepy Sunday morning (irked that you forgot the buttermilk), use a portion of it for a silly pancake recipe and then watch it, mournfully, as it decays in the back of your refrigerator. Pouring it’s lumpy corpse down the drain, you admonish yourself for not finding another use for it.
So, making your own buttermilk is as easy as this: stir 2 tablespoons of lemon juice into 1 ¾ cup whole milk and allow it to sit for 5 minutes until it curdles. Stir it again before adding it to the recipe. See? Easier than running to the store.
This recipe is for basic, albeit delicious, whole wheat pancakes and it can serve as a wonderful impetus for all of your creative impulses.
Try adding in a teaspoon of vanilla extract for a subtly sweet undertone, or a sprinkle of the fattest blueberries you can find. I love the combination of orange zest and cardamom with whole wheat pancakes lemon zest would also be interesting. A generous shower of cinnamon is never unwelcome.
Double this recipe if you’d like leftovers these pancakes freeze easily. After they’re cooled completely, I just transfer leftovers to a plastic resealable bag, squeeze out all of the air, and pop it in the freezer. When your next pancake craving hits, just pop the frozen pancake straight in the toaster for a few minutes, until it’s warmed through.
Here are three methods for reheating, either by using the microwave, oven, or toaster:
Place 1 to 5 frozen pancakes on a microwave-safe plate. Cook uncovered at 20 seconds for 1 pancake, 30 seconds for 2 pancakes, 40 seconds for 3 pancakes, 50 seconds for 4 pancakes, and 60 seconds for 5 pancakes. Exact timing will depend on the strength of your microwave, but this is a good guideline.
This is great for a larger numbers of pancakes. Preheat the oven to 350F. Place the desired number of frozen pancakes into a foil packet. Or place pancakes in a flat layer on a sheet pan and cover the pan tightly with foil. Just make sure you seal tightly to prevent the pancakes from getting dry. Bake for about 10 minutes, until the pancakes are warm and soft.
This is my least favorite method, but it does work. You are limited to only one pancake per slot, and need to watch to make sure the pancakes don’t become crispy or overcook. Time varies depending on toaster settings.
You know how I want everyone to be included, especially when it comes to food. We all need to eat. And after all, breakfast is the second most important meal of the day… right after dessert. #prioritiesstraight #stretchypantsforthewin
My shamelessly delicious pancake adventure has yielded the two best recipes I have and the last I’ll ever need. First we’ve got a short stack that’s hearty and uber healthy, gluten/grain free/paleo courtesy of our friend coconut flour.
But there’s another side to that coin. Er, silver dollar.
Sometimes you just need a pancake. We’re talking real, down-home bisquick style flapjacks here.
I could eat those coconut flour pancakes every day from here till kingdom come, but now and then comes a morning that requires a pancake so classically magical it could make Paula Dean shed a butter-spiked tear of joy.
And this, my friends, is that pancake. (Haha like anyone could eat just one.)
Says the girl who thinks maple syrup should be a food group.
Stumble to the kitchen and whip up the batter so simple that being 79% unconscious will not hinder your efforts whatsoever. (Dear Mondays, you should be this forgiving. Take notes.)
Pour the batter into your thoroughly heated pan, and behold the breakfast that practically made itself. But not really, because you really do deserve all the credit.
No, I haven’t fallen off the Elimination Diet wagon already.
Although I already have a sneaking suspicion that I’m going to find I tolerate wheat just fine, I am still doing the no-wheat thing for at least the next three weeks.
I came up with this recipe right before I left for New Zealand though and I couldn’t wait any longer to share it with you.
Despite the fact that I can’t enjoy them right now, I’m pleased to tell you…
These are — by far — the best healthy whole wheat pancakes I’ve ever had.
I’ve been on the hunt for years now for the perfect whole wheat pancake recipe, and it’s been much harder to find than you would expect.
Sure, I’ve developed great Strawberry Banana Pancakes and awesome 3-Ingredient Pancakes, but never a traditional whole wheat pancake.
I wanted something that would be universally delicious to all foodies, yet actually healthy.
Most recipes replace white flour with whole wheat flour and immediately deem the dish “healthy,” but it’s not that easy. Pancakes have other not so healthy ingredients to account for, including lots of sugar and unsavory fats.
I also wanted something simple, that I could easily memorize and quickly whip up on the weekend.
Despite repeated failed attempts at making my own recipe or modifying others, I have kept at it. Weekend after weekend the fiancé has pretended to enjoy less than stellar pancakes on my endless quest for the the perfect stack.
A few weeks ago, I had a breakthrough.
I can’t remember the exact adjustment or modification that landed this batch in the breakfast hall of fame, but I knew when I tasted them that I’d finally found my perfect flapjack.
They were exactly what I was searching for — light and fluffy, sweet and hearty, and oh so chewy.
When I served them to my friends — who I know would usually prefer the buttermilk variety — they said they loved them, proving it by going back for seconds.
First, gather your ingredients. Again this is a simple, no frills recipe. All you need is whole wheat flour, baking powder, kosher salt, sugar, an egg, milk and butter. And chocolate chips if you have my children.
This recipe makes about 7 small/medium pancakes.
Next, measure a cup of flour, 2 teaspoons of baking powder, 1/4-1/2 teaspoons of salt, and 2 tablespoons of sugar. Mix together. Then grab your egg, 1 cup of milk, and 2 tablespoons of melted butter. Use a wisk and mix until it’s combined. Don’t over mix!
Get ready to up your breakfast and pancake games with our Super 10 Blend of ancient grains. Topped with a handful of fresh berries and a drizzle of syrup, these pancakes will quickly make it to the top of your pancake-recipe repertoire.
In a medium to large mixing bowl, mix together the eggs, milk, butter or vegetable oil, and honey or brown sugar until well combined. Set aside.
In a separate bowl, weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess.
Add the salt and baking powder to the flour and whisk the dry ingredients together thoroughly.
Stir the dry ingredients into the wet ingredients, stirring just until evenly moistened. Set the batter aside and let it rest for 15 minutes.
In the meantime, preheat a heavy frying pan over medium heat, or an electric griddle to 350°F. Lightly grease the frying pan or griddle. The pan or griddle is ready if a drop of water will skitter across the surface, evaporating immediately.
Drop the batter by the 1/4-cupful onto the lightly greased griddle — a scone and muffin scoop works well here. Cook the pancakes on one side until bubbles begin to form and break, about 2 minutes then turn the pancakes and cook the other side until brown, about 1 1/2 to 2 minutes. Try to turn the pancakes only once during the cooking process.
Serve the pancakes immediately, or keep warm in a 200°F oven.
Store leftover pancakes in the fridge for a day, or freeze for longer storage. Leftover pancakes make a quick, toast-able weekday breakfast.
Healthy whole wheat pancakes are difficult to master because pancakes are meant to be light, soft, and fluffy. All things that whole wheat flour isn’t. However, finding the right balance of ingredients to make your pancakes whole-grain AND fluffy isn’t impossible. It just took me a few (um, several) tries.
I’ve never met a pancake that I didn’t like.
Correction. I’ve never met a fluffy buttermilk pancake that I didn’t like. I have, however, met several flimsy-dense-flavorless-whole-wheat pancakes in my life. And they’re quite a disappointment to say the least.
The chocolate chip version of this recipe is our favorite. Though I can never say no to a classic, maple-syrup drenched whole wheat pancake.
Making these pancakes is actually really simple. There’s no crazy ingredients you’ve never heard of. Nothing requiring you to spend $15 on a crazy sugar substitute you can’t pronounce. Just plain everyday ingredients like whole wheat flour, egg, quick oats, milk, and yogurt. The pancake batter is flavored with cinnamon and vanilla extract and is very lightly sweetened with brown sugar. Only 2 Tablespoons of brown sugar for the entire recipe. Not too shabby, right?
Let’s just discuss how thick these guys are. You have the baking powder to thank. Not too much baking powder so that your pancakes taste like chemicals, but just enough to give them a little lift. Ok, a lot of lift. And I’m lovin’ it!
The addition of oats adds fiber to your pancakes, as well as gives them a hearty, satisfying texture. The oats bulk up the batter without adding any unnecessary sugar or fat. You know when you mix oats with water/milk, they bulk right up? The same goes with this pancake batter. I always add a touch of oats to my batters. Oh and don’t worry, these pancakes won’t taste oat-y.
Greek yogurt adds a slight protein punch to the batter. It also keeps things on the lower fat side. I love using Greek yogurt in my healthier recipes it’s like a softness inducing miracle ingredient. Yogurt also brings so much moisture to the resulting pancake.
We are pancake-a-holics around here! Since we love ’em so much we decided to make them healthy using whole wheat. They are the BEST. My Man is actually the one who makes them the most. He took a family recipe and made it into his own. He’ll make a huge batch at once and then we freeze them for quick and easy breakfasts. And there’s no oil, so they are low fat and full of fiber. I’ve also got our Fresh Strawberry Syrup recipe for you that you can make in 5 minutes to go with these pancakes. It’s a family tradition at our house.
And don’t forget to check out how we freeze these pancakes for busy school mornings!
They go perfectly with Fresh Strawberry Syrup passed down from Great-Grandma herself. She taught me how to make it when I was a newlywed, and I’ve made it every year since. Here’s the recipes for you. Hope it makes your morning meals simple and healthy!
We actually grind our own wheat into flour and save TONS of money that way. We use the Kitchen Mill from Blendtec. We’ve used ours for 16 years and it’s still going strong!!
The Best Whole Wheat Pancakes
1 1/2 cups whole wheat flour
1 1/2 tsp of baking powder
1/4 tsp salt
1 TB brown sugar
3 large eggs
1 1/2 cups skim milk
Bake on hot griddle, turning over when the bubbles appear on the top.
Makes about 10-12 pancakes. We usually triple or even quadruple the recipe and freeze the extras for later in large Ziploc bags. They are easy to microwave for breakfast the next day. These would go great with Homemade Butter.
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I was hit by an intoxicated driver when I was walking on the sidewalk. I was also 6 months pregnant at the time. I learned a huge lesson about miracles and not taking life for granted. I believe in finding the good and making life blissful with family, food, and fun ideas. Every moment matters.