Thursday, August 11, 2011

100% Whole Wheat Pancakes

The kids and I are involved with a preschool co-op. I truly enjoy the friendships I have made with these incredible women and their children. One of my friends in the co-op is Betsy. I have learned so much from Betsy over the last year and am sure that I will continue to do so. She has taught me about things that I had never even thought about before. She is such a healthy, happy, real sort of person, who is very conscious of her choices when it comes to the health of her family. Here is her blog if you want to check it out. One of the things she has shared with me is this pancake recipe. I tasted one at her house and it was so fluffy and moist; something that I had not yet achieved with whole wheat pancakes. She has tweaked the recipe slightly to incorporate honey rather than white sugar, but says it is most like Alton Brown's WW Pancake Recipe. I like the little bit of sweetener; it makes these more prone to be snacked upon by my children at times other than breakfast. . .

Here goes:

100% Whole Wheat Pancakes

3 cups white whole wheat flour
1 1/2 t. table salt
1 1/2 t. baking powder
3/4 t. baking soda
1/3 cup oil
1/3 cup honey
3 eggs
2 2/3 - 3 cups buttermilk (or 2 cups yogurt and 2/3 cup of milk)- depending on how thick you like your batter

Mix dry ingredients in a large mixing bowl. Combine wet ingredients in another medium bowl; stir until smooth. Pour wet into dry and mix until just combined. Allow to sit for 10 minutes before cooking the pancakes on a hot griddle. (I love to cook pancakes on my electric skillet. I have found that if I keep the temperature at 250 I never burn a pancake and they are golden and beautiful.)

This makes quite a few pancakes (sorry I didn't count how many). They heat up beautifully even in the microwave. We had them 2 mornings in a row with no complaint and the kids even ate them at the park for lunch as well!

Thanks, Betsy!


  1. Thanks, Heidi, for all the kind words. Believe me, I'm sure I've learned more from you. Just put up my clothesline! Just a note that when I use honey (not sugar), I decrease the buttermilk by about the same amount, so usually about 2 2/3 cups for the recipe above. But sometimes I end up adding in a bit more buttermilk once I see how thick the batter is -- that's kind of a matter of trial-and-error and seeing how thick you like it. STill need to try the hummus!

  2. Thanks, Betsy!
    I'll add that range of buttermilk to the recipe so people can decide what they would prefer. It's always been great for me with 3 cup!