We have a tradition in our home. Every Saturday is Pancake Saturday. We both look forward to it all week long. Pancakes just seem to be one of the meals that feels special! Lately, I have been making my pancakes with freshly ground wheat and have honed in on a wonderful recipe! These fluffy, whole grain pancakes are delicious and nutritious. But, what makes them extra special are the toppings!
For years now, I have been making sourdough pancakes on Saturdays, however, recently, I got up that morning and didn’t think ahead enough to have the amount of starter I needed for the pancakes. I just decided on a whim to grind some wheat berries and make the pancakes from that.
The first batch weren’t the best, but, every week they got better and better. I am now very happy with the recipe and wanted to share it with you all!
You don’t have to use freshly milled wheat, you can definitely use store bought whole wheat.
One of the best things about these pancakes is that your kids most likely won’t have any idea they are eating “healthy” pancakes!
I use hard white wheat, however, these would also be great using hard red wheat, einkorn, or spelt!
When making these, I like to add “extras” like pumpkin spice or ginger and molasses. It gives the pancakes an extra little something!
When making a simple recipe like pancakes, it is so important to use the highest quality ingredients. Since there are only a few ingredients, you want to make sure they are all the best ingredients.
For this recipe you will need:
- Freshly ground whole wheat, or, store bought whole wheat flour.
- Baking Powder.
- Baking Soda.
- Milk. You can use non-dairy milk or whole milk.
The first step is to grind the wheat berries. It’s important to only grind the amount you need and not store up a bunch of fresh flour. Fresh flour will start to go rancid pretty quickly after grinding. For this recipe, I grind 3/4 cup of wheat berries.
Preheat a cast iron skillet to medium-low heat.
In a medium mixing bowl, mix the dry ingredients together well.
In a separate bowl add the milk, eggs, and vanilla. Mix well.
Combine the wet and dry ingredients. Do not over mix. Pancakes are much fluffier if you just get the ingredients mixed together.
Grease your preheated pan with a little butter.
I use 1/3 cup scoops of batter for each pancake.
Note: This batter is on the thick side, so, you may need to shape the batter a bit to get a nice round pancake. This makes for the most delicious and filling pancakes!
Now for the fun part, THE TOPPINGS!
Don’t get me wrong, these pancakes are great on their own with maple syrup, however, if you want to take them up a few hundred notches, you need to try them with these toppings!
I like to take a couple of scoops of my homemade greek yogurt and spread over the pancake. Then a dash of cinnamon and a drizzle of maple syrup. After that, I top with chopped pecans. When I tell you this makes the pancakes delectable, I really mean it!
If you make these pancakes, it would be wise to try them with the toppings at least once! You won’t be sorry.
Please let me know if you make these pancakes! And, if you tried the toppings!
See you soon!
Fluffy, Whole Grain Pancakes
- 1 Cast iron skillet
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup milk
- 1 egg
- 1 tsp vanilla
- If using freshly ground wheat, grind 3/4 cup of wheat berries.
- Preheat skillet to medium-low.
- Mix dry ingredients in a medium sized mixing bowl.
- In a separate bowl, mix the wet ingredients.
- Combine the wet to dry ingredients until just combined. Do not over mix.
- Grease skillet with a little butter.
- Add 1/3 cup of batter to skillet. Note: This is a thicker batter, so, you may need to take the back of spoon and shape it to a round shape.
- Cook for 1-2 minutes per side, or until golden brown.
- Serve topped with greek yogurt, cinnamon, maple syrup, and chopped pecans.