These Healthy Pancakes with whole wheat flour are the most fluffy pancakes in the world! Simple ingredients make this pancake recipe easy to make anytime.
Author:Olena of ifoodreal.com
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:9 large pancakes 1x
1 1/2 cups cow’s milk
1/4 cup white vinegar
2 eggs, large
1/4 cup oil
1/4 cup maple syrup or honey
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt
2 1/2 cups spelt or whole wheat flour
Oil, for frying
In a medium bowl, add milk and vinegar. Stir and let stand for 10 minutes. It should curdle somewhat and be come “buttermilk”.
In a large bowl, add “buttermilk”, eggs, oil, maple syrup, baking soda+powder and salt. Whisk very well until combined.
Add flour and mix gently with spatula until combined and no lumps.
Preheat ceramic non-stick griddle or large skillet on medium-high heat. Important for it to be hot, so oil sizzles when added.
Swirl and spread a bit of oil to coat the surface. Using 1/3 cup measuring cup, spread batter in a circle shape. Cook for 3-4 minutes or until bubbles appear on top.
Flip and cook another minute or so. You will have to reduce heat as skillet heats up during cooking. Watch carefully. Repeat until run out of batter.
Serve hot with berries, maple syrup, yogurt, sour cream etc.
Store: We never have pancakes past day 1 when we keep them in a dish covered with towel on a counter. Freeze in an airtight container for up to 3 months. To serve, either thaw on a counter overnight or pop in a toaster from frozen.
I used whole 3.25% milk. Any % will work, just results will be less moist with skim milk. I have not tried with plant-based milk but I think it will work.
Instead of milk+vinegar, you can use buttermilk or leftover whey from Instant Pot yogurt production.
I used avocado oil. Any mild tasting oil like grapeseed oil will work.
You can use melted butter, just make sure other ingredients are room temperature as well so butter doesn’t solidify.
Same with melted coconut oil.
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