Whole Grain Pancakes
Always a hit! More tasty with texture than pure fluffy cakes
Updated: January 2024
This recipe serves a hungry family of 4 with some leftovers, which make great mini PB&J sandwiches for lunch later in the day.
Directions
- Mix together dry ingredients
- Mix together wet ingredients (except for the melted butter)
- Mix dry, wet, and melted butter at the same time
- Cook in heavily buttered pan on medium heat
Notes
Batter will be thick! You can milk/water it down, but it should be thick.
Dry Ingredients
| Things | Notes |
|---|---|
| 1 Cup (120g) Whole Wheat Flour | You can replace both flours with White Whole Wheat, I go back and forth on what I prefer |
| 3/4 Cup (90g) All Purpose Flour | |
| 1/2 cup (75g) Cornmeal | |
| 1/4 cup (20g) Rolled Oats | |
| 3/4 cup (75g) Crushed pecans | Or walnuts |
| 1 Diced apple 1 | Or a mess of blueberries, thaw first if they’re frozen otherwise the cakes’ll be runny in the middle |
| 1 tbsp Brown sugar | |
| 1 tsp Salt | |
| 1 tsp Cinnamon | |
| 1 tsp Flaxseed | Optional, good for the kids or something |
| 2 tsp Baking Powder | |
| 1/2 tsp Baking Soda |
Wet Ingredients
| Things | Notes |
|---|---|
| 2 1/4 cups Buttermilk | or milk with a tbsp of lemon juice or a few tablespoons of yogurt mixed in |
| 3 Eggs | |
| 1/4 cup Lightly browned butter | Pour this in when mixing the wet and dry, it’ll congeal too fast in the wet ingredients alone |
| 1 tsp Vanilla |