RSS Feed

Fluffy Whole Wheat Pancakes

I like pancakes.  But for some reason, I can let years go by without making them.  I’m even worse with waffles.  It’s been probably four years since I made waffles.  I don’t know why!  They are so good and so simple.

Last week I woke up with a hankering for pancakes.  I consider buttermilk pancakes made with white flour the best, but I had no buttermilk and I wanted them to be a little more on the healthy side, so I whipped up a whole wheat batch instead, using coconut sugar (a Christmas gift from Emma H., a sweet reader) in place of regular and raw coconut nectar instead of maple syrup.  I didn’t plan to blog them, figuring they’d be nothing all that special, so I took a bite without taking any pictures first.  And then I died.  Or at least I thought I did, because as soon as I dug in, I was transported to heaven. Pictures ensued.

The pancakes are surprisingly fluffy and light for being whole wheat.  The whole wheat aspect gives them more substance, but doesn’t seem to weigh them down.  I definitely love the flavor whole wheat adds to pancakes.  Slathered with butter and syrup, they are a delicious and wholesome breakfast treat!

Warning: tangent ahead.  If you have no interest in coconut sweeteners, just skip to the recipe and use whatever kind of sweetener in and out of the pancakes you like. :)

If you’ve never tried coconut sweeteners and are curious about them, here’s the deal.  They are low-glycemic sweeteners (35 on the glycemic index, which is comparable to most fruits and veggies) that won’t spike your blood sugar like regular sugar, or even good-for-you honey and maple syrup.  This is good news not only for diabetics, but for everyone, since eating sugary foods can cause a crash that makes you crave more sugar – the vicious sugar cycle.  Coconut sweeteners are unrefined as well, meaning a lot healthier for you than regular sugar!  They both are an abundant source of minerals, amino acids, vitamin-C, broad spectrum B vitamins, and have a nearly neutral PH.

As for the taste, you might be surprised to know that neither come from the coconut fruit itself, or taste anything like coconut!  The sugar is produced from the flower buds of the coconut tree, and the syrup/nectar comes from the tree sap, just like maple syrup is taken from the sap of maple trees.  I think the sugar is similar to brown sugar, and looks like it too, except it doesn’t stick/clump together.  The syrup is similar to molasses, especially when tasted straight, but much milder in flavor.  I didn’t think I’d like it on pancakes because I’m not a huge fan of molasses, but the flavor changed when added to them.  Not molasses at all, just a nice mildly sweet flavor that compliments the pancakes – absolutely fantastic!

Fluffy Whole Wheat Pancakes

Printable recipe
Printable recipe with picture

1 cup (4 oz) whole wheat flour
1 ½ tablespoons sugar (I used coconut sugar)
¾ teaspoon baking powder
½ teaspoon salt
1 egg
1 cup (8 oz) milk
2 tablespoons butter or oil, plus more for skillet (I used coconut oil)

Combine flour, sugar, baking powder, and salt in a small bowl. In a separate small bowl, whisk egg and then mix in milk and oil. Add the wet ingredients to the dry and stir until mixed, but not smooth. Let batter rest for five minutes while you preheat the skillet or griddle to 350F. Test if it’s ready by scattering drops of water over it. If they sizzle and dance, it’s ready.

Grease the skillet with a tablespoon of butter or coconut oil, then pour batter onto skillet to make pancakes the size of your choice. Once bubbles are over the surface and the edges are turning dry, flip over and cook until done. Serve warm with butter and syrup (I use raw coconut nectar).

Makes two giant pancakes, or four regular-sized ones.

Recipe source: adapted from Alton Brown’s recipe

You may also enjoy…

Fluffy Buttermilk Pancakes (my favorite!)

Brown Sugar Bacon Waffles

Cornmeal Griddle Cakes


About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

15 responses »

  1. thebetterbaker11

    WOW – these look soooo fluffy for sure. I have always preferred waffles to pancakes, since they tend to be heavy and fill me up faster. Thanks so much for sharing this lovely recipe…and all the info about coconut sugar. I need to get me some soon.


  2. Years without pancakes or waffles?! Pffft! No way. Sorry, but never ever will that happen in my house. I can’t go a single week without someone saying, “can we have waffles/pancakes, please?!” As if I am the only person in the world who can crack a few eggs and whisk some flour to make pancakes…

    They look very fluffy for whole wheat pancakes; your fluffy buttermilk pancake recipe is hanging on the inside of my cabinet by the other often-used recipes. It’s a wonder I haven’t memorized it yet! :)


    • Oh, and you do know that you can make buttermilk by adding a tablespoon of vinegar (or lemon juice) per cup of milk, yes? I never buy buttermilk because I always have milk and vinegar on hand!


      • That’s awesome you’ve made the fluffy buttermilk ones so much. Those are my favorite for sure! Yes, I know that about making buttermilk and used to do it often, but for some reason, I only do it now if I’m really desperate. And I’m never that desperate. It’s probably not true, but I feel that stuff comes out better using real buttermilk. I think I like the thickness of it and somehow judge thing lumpy, thin, homemade buttermilk inferior?


        • I figured you knew about the buttermilk trick, since you’re a master baker compared to me. I guess I’ve never paid that much attention to buttermilk versus janky buttermilk. Might have to buy a carton and do some taste testing. :)


  3. I haven’t made pancakes since my son was little! The brown sugar bacon waffles are looking pretty darn good though! :)


    • I bet it’s cuz you don’t do the syrup thing, and pancakes are all about the syrup. Maybe if you just added bacon to some pancake batter and used only butter, you could dig them. :)


  4. I am not a big fan of pancakes but you have almost sold me on them!


  5. Mmm, I need these big beautiful pancakes :D

    Choc Chip Uru


  6. I am so bad at making pancakes. Somehow I never end up getting any fluffiness AT ALL. Need to try my hand at these!


  7. I love these pancakes look awesome and delicious!!


  8. They look so fluffy and soft that I can’t believe they are made with wholewheat. Excellent!


  9. Pingback: Red Raspberry Jam | Veronica's Cornucopia

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: