100 Whole Wheat Pancakes Recipes

Steps:

• Mix dry ingredients together in a medium sized bowl.
• Add wet ingredients and mix together.
• Cook on a hot griddle.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread wheat germ over a baking sheet.
• Bake in the preheated oven until toasted, about 5 minutes. Cool slightly, then transfer wheat germ to a large bowl.
• Stir flour, baking soda, and salt into wheat germ. Beat buttermilk, eggs, and oil in another bowl until smooth; pour egg mixture into flour mixture and stir until batter is just blended.
• Heat griddle over medium-high heat and coat with cooking spray. Pour 1/4 cup portions of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

Steps:

• Combine whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg in a mixing bowl, ideally one with a lip for pouring the batter later. Mix with a fork or whisk.
• Combine milk, eggs, banana, oil, and vanilla extract in another bowl. Beat together using a hand mixer until frothy.
• Heat a griddle or frying pan to 350 to 375 degrees F (175 to 190 degrees C), depending on altitude.
• Pour milk mixture over the flour mixture and mix until just combined and most lumps have incorporated into the batter. Fold in apple. Let batter rest for 5 minutes.
• Pour or ladle 1/3 cup of batter onto the griddle. Cook until edges are dry and bubbles form on the edges, 2 to 3 minutes. Flip and cook until bottom is golden brown, about 2 minutes more. Repeat with remaining batter.

Steps:

• Depending on your preference (see description above) blend/mix all ingredients except fruit.
• Heat pan on medium till drop of water "dances" in pan.
• Pour batter into pan to desired size of pancake, if using fruit add small handfuls to individual cakes after pouring into pan (I've done both adding to batter and adding to individual cakes and this works best for me, fruit tends to sink to bottom of bowl but both ways are acceptable).
• When bubbles appear on surface and begin to "sink" flip and cook on other side until brown.
• Note: if you are using a good non-stick pan it is not necessary to use oil in the pan!
• Repeat with remaining batter until all gone.
• Serve with favorite topping i.e., fruit, syrup, jam etc.

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.

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.

Steps:

• Sift DRY ingredients: Flour, Powder, & Salt into bowl. Use the whisk to push it through the Sieve.
• Make a well (hole) in the middle of the dry ingredients.
• Pour all the WET ingredients: Honey, Milk, Egg, Oil, & Vanilla into that well.
• DO NOT OVER MIX - it should only take about 20-30 strokes. Here's how:.
• Beat only the WET ingredients for a few strokes.
• Gradually add in the DRY ingredients, pulling just the edges into the center well.
• Keep doing this until all the DRY is incorporated into the WET and you have a batter.
• KEY: Let the batter sit for at LEAST 10min, 15 is better.
• Heat griddle to 350F - On a normal stove this is MEDIUM heat. If you have a knob with numbers 1-10, Medium is about #4.
• When you know griddle is hot, and batter has sat long enough ladle batter onto the hot surface.
• I suggest doing only 1 at first to see how much it spreads. No one likes Butt-Cheek Cakes ;).
• Let the cake cook for about 1-2min (it's fast, I know!).
• When the edges have solidified and there is less steam escaping it is ready to flip.
• Pancakes WILL TELL YOU when they are ready to be flipped. If it doesn't release on its own - it's not ready.
• Once flipped it should only cook about 1 more min - but 2 is fine.
• Place cooked cakes on damp paper/dish towel in a warm oven, covered.
• Repeat for the rest of the cakes.
• If setting a 2min timer works for you, do that - so shame is playing it safe ;).
• Pair with Strawberry Balsalmic Topping ! http://www.food.com/recipe/strawberry-balsamic-topping-sweet-savory-475098.