Whole wheat pancakes from scratch

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Pancakes are delicious and are so easy to make. I’m not talking about the crap that you buy in a box and just add water or some eggs. I’m talking about pancakes from scratch-don’t panic! It’s actually super easy, so keep reading.

Pancakes can be tailored to your own personal taste. You can eat them plain, with semi-sweet chocolate chips, bananas, apples and cinnamon, raspberries and the list goes on! Personally, I prefer blueberry pancakes and just throw a few handfuls of frozen blueberries into the batter. Mashing up some freckled bananas and adding them to the batter with some chocolate chips is also delicious—pancakes are so versatile, don’t be afraid to just grab some things and throw them into the batter.

These pancakes in particular have whole wheat flour in them and not very much sugar. Of course the sugar comes later when you smother your stack in syrup, but it’s not so bad if you’re using real maple syrup, which is more natural than the fake stuff and it definitely tastes better. Pure maple syrup can be expensive, but if you have a Costco membership you can get a one litre jug (Kirkland brand) for a very reasonable price.

This recipe makes a lot of pancakes, so you can eat as many as you want and then freeze them (or if you think you will eat them quickly, put them in the fridge for up to three days). Leftovers, whether frozen or refrigerated, can be heated up in the microwave or the oven (don’t put them in the microwave for too long or the edges will become hard).

One more thing! Since this recipe makes so many pancakes, I usually heat the oven up to about 120°F and put a baking sheet in there so that I can transfer cooked pancakes from stove into the oven and keep them warm until I am ready to serve the pancakes.

Whole Wheat Pancakes

1 ½ cups whole wheat flour

1 ½ cups all purpose flour

3 Tbsp sugar

2 Tbsp baking powder

1 ½ tsp salt, 2 eggs beaten

3 cups milk

3 tbsp canola or vegetable oil

1 Tbsp vanilla extract

  1. In a large bowl with a wooden spoon combine flours, sugar, baking powder and salt
  2. In a separate bowl whisk together all wet ingredients
  3. Pour wet ingredients into dry ingredients, mix until all ingredients are wet but batter is lumpy
  4. Stir in your choice of fruit (add as much or as little as you prefer) or a few small handfuls of chocolate chips
  5. Heat a pan to medium-low and cook pancakes using ¼ cup of batter per pancake (unless you prefer larger ones). Flip when bubbles form all over the pancake and bottom is golden brown.

If you aren’t a fan of syrup, homemade jam can be a delicious alternative. I usually serve mine with some fresh cut up strawberries and bananas. I make these pancakes almost every weekend and everyone who has tried them, loves them. If you are starving and only have these basic ingredients, you can also enjoy pancakes for supper.

So throw away that chemically pancake mix and do it from scratch! You’ll be surprised how easy it is.

If you have a recipe that you would like to see in The Baron, or have tried a recipe and would like to comment, please contact me at editor@thebaron.ca.