Growing up, pancakes were a treat. When I could talk my mom into making them, she and I would bring out the Bisquik and an old and creased recipe from a magazine long ago forgotten. It varied little from the original recipe on the back of the box but included lemon and a touch of lemon, sugar, and baking powder. I remember smiling as I went outside to pick a Meyer lemon from our tree, the happiness resulting not only from the fluffy pancakes I saw on the horizon, but from cooking with my mom. 

A few days ago while looking through some recipes online, I came across one for whole-wheat pancakes. I have to say that these are even better than I was expecting (the adjectives delicious and scrumptious come to mind). A bonus is that due to the whole-wheat flour, they are high in fiber, meaning that they will keep you full for most of the day! Denser than your typical buttermilk pancake, these pancakes are a great base for a number of add-ins. I personally chose to add in slices of banana to half of the batter and wish I had put them in all of them. Whether you choose to eat them plain, add in blueberries, strips of bacon, chocolate chips, or like me, banana, these are sure to please!

  • 1 cup milk
  • 1 tbsp. lemon juice
  • 1 cup whole-wheat flour
  • 2 tsp sugar or 1 tsp blue agave nectar
  • 1/4 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1 egg
  • 2 tsp. melted butter plus extra for greasing the griddle
  • Optional: bananas, blueberries, chocolate chips, etc. 

  1. In a bowl, combine the milk and lemon juice and set aside to curdle while you get the other ingredients mixed.
  2. In another big bowl,  combine the whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
  3. Take the milk mixture and whisk in the egg and melted butter until it looks fairly homogenous and smooth. Slowly whisk this wet mixture into the dry ingredients, and stir the two together until just barely mixed. You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough.
  4. Preheat a nonstick griddle  and grease the surface with butter. Add small scoops of batter to the griddle. I recommend using and ice cream scoop for more uniform sizes.  Cook for a few minutes, until you start to see little bubbles forming on the surface. Flip the pancakes and cook for a few minutes on the other side, until you peek underneath and see that the bottom is golden brown. 
Serve with maple syrup and enjoy!

Recipe adapted from Fifteen Spatulas 
07/01/2013 12:34am

this looks great!

i love your posts :) and the photos too. it's clear you spend careful time on your blog.



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