Whole Wheat Pancakes

Do you know what I love about Saturday mornings? Whole wheat pancakes, maple syrup and turkey bacon with my husband and children.

I make about two batches, some plain and some filled with blueberries then we gather around the table, eat and talk. Saturdays are my favorite because we’re all together. We’ve most likely slept in and everyone’s super hungry by the time breakfast is ready.

I try to make the pancakes the way I know my family likes them. My daughter likes them without blueberries, flat and crisp while my husband loves blueberries and his pancakes fluffy and soft.

I love how easy this batter is to make and how fast each pancake cooks up.

Whole Wheat Pancake Recipe (feeds 5)

  • 2eggs
  • 1 cup of whole wheat flour
  • 1 cup of  all purpose flour
  • 1 1/2 cups of milk
  • 2 tbsp. sugar
  • 1/4 cup of vegetable oil
  • 4 tsps. baking powder
  • 1/2 tsp. of salt

I typically place all of my wet ingredients in a bowl and mix them together, then I begin adding my dry ingredients, saving the flour for last.

Once cooled, I place the darker pancakes on one side of my serving dish and the lighter fluffier ones on the other.

Although we love some pork bacon, we’ve been pretty good about only eating it sparingly. We tend to just have turkey bacon and some fruit with our pancakes. From time to time I’ll even make a special fruit syrup when I’m in the mood. Blueberry and peach are my favorites, but I make whatever is in season.

Want more yummy recipes? Check out this super easy Cranberry Yogurt coated cereal bar recipe. 

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