Best 5 Perfect Fluffy 100 Whole Wheat Pancakes Recipes

WHOLE WHEAT PANCAKES

Steps:

• Preheat a griddle over medium-high heat and follow the manufacturer's directions regarding adding oils or cooking sprays to prepare the cooking surface. (Alternatively, you can use a large, nonstick skillet, cooking the pancakes in smaller batches.)
• Begin by combining flour, flaxseed meal, brown sugar, baking powder, cinnamon, and salt in a large bowl, stirring thoroughly with a whisk. Make a well in the center of the dry ingredients.
• In a medium bowl, combine egg, milk, oil, and vanilla, stirring to thoroughly combine.
• Pour the wet ingredients into the well in the center of the dry ingredients. Mix by pulling the dry ingredients into the wet center. Stir until just combined, being careful not to over-mix (there may still be a few small lumps in the batter).
• Pour the pancakes onto your griddle in the desired sizes or shapes. The pancakes should be ready to flip when they have bubbles at the center and are beginning to look a little dry at the outer edges. At that point, they should be perfectly golden brown underneath. Exactly how long this takes will vary depending on how hot your particular griddle runs and how large you choose to make your pancakes.
• After you flip the pancakes, the second side should cook in about half the time as the first side.
• Serve warm.

EASY DELICIOUS WHOLE WHEAT PANCAKES

Steps:

• Whisk flours, sugar, cinnamon, baking powder and the salt in a medium bowl, set aside.
• Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).
• Whisk milk, butter, egg, and the vanilla together until blended.
• Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter. Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.
• Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
• Lightly brush skillet with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. (If the batter is thick, you may need to use the back of a spoon to spread the batter into a circle).
• When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle. Serve warm with syrup, bananas or other toppings.

100% WHOLE WHEAT PANCAKES

Steps:

• Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
• Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

ALTON BROWN'S FLUFFY WHOLE WHEAT PANCAKES

Steps:

• Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.).
• Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.
• * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
• *Test the griddle by flicking water on it. If the water dances across the surface, you're good to go.
• * Rub down the griddle with a little butter or spray with nonstick spray.
• Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!

PERFECT, FLUFFY 100% WHOLE WHEAT PANCAKES

Steps:

• Sift whole wheat flour into a large bowl. Add baking powder and baking soda and mix well.
• In another bowl, mix the yogurt, milk and egg together well.
• Add the wet mix to the dry mix and stir to make sure all ingredients are incorporated well.
• Leave the batter to rise for 10-15 minutes. This will let the yogurt and baking soda react and bubbles should start to appear.
• Grease a non-stick skillet and heat it up. Turn the heat down to medium before cooking the pancakes.
• Use about 1/8 cup batter for a small, 3-4" pancake. Cook until the edges of the pancake are slightly browned before flipping. Cook the other side until done.
• Adjust heat and/or regrease skillet if needed. Serve with toppings.