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These are really excellent, and as stated, the perfect size for two people. We had four small pancakes each. Thanks for the recipe!
Lyndsey
It’s Saturday tomorrow. And these whole wheat pancakes are FLUFFY.
Remember when I showed you this picture? These are those, and those are these. One in the same.
Except that time I was feeling a little extra generous with myself and added 1,000 chocolate chips to the batter.
Chocolate chips or no chocolate chips, I just adore pancakes. They’re my go-to breakfast choice on Saturday mornings. Eggs and French toast and bacon and all that is good, because, I mean, let’s be real: I love all food. But those other breakfast foods just don’t hold up to the goodness of a big stack of fluffy pancakes soaking up a puddle of melted butter and maple syrup.
This recipe comes from a really sweet blogger named Jessica. Or Jess. I haven’t met her in person so I can’t say what you should call her for sure. She goes by Jess on her blog but maybe something like GENIUS would be more appropriate considering these pancakes were born from her famous fluffy whole wheat pancake recipe.
Jess, your pancakes rock.
I only made a few changes, including adding vanilla and tweaking the amount of buttermilk and flour. It didn’t really need it, I just have a compulsion to tweak things and a bad habit of going rogue with recipes. I’ve made these enough times to know that whether you follow her recipe exactly, or follow this version, you will end up with some deliciously light and fluffy pancakes on your breakfast plate.
I also rewrote the recipe to be for TWO PEOPLE because we are a family of two people and gosh darn it, I always have extra pancake batter left over. Or even worse, I find myself trying to do recipe math before eating food and drinking coffee on my day off. Not okay.
It just makes me ridiculously happy to have one small bowl of batter that gives me 6 luscious pancakes, and that’s it. Three for me, three for him. Done and done.
Now smell this.
That’s the smell of Jessica’s amazingly fluffy pancakes fluffing up in all their whole wheat brown sugar vanilla glory.
One more thing I wanted to tell you about Jess before I wrap up this pancake fest – she lives in Thailand. THAILAND! We’re practically neighbors. And she has a whole bunch (like, pages and pages and pages, and I should know because I’ve read them all) of posts on her and her husband’s travels around the world. India, Japan, China, Singapore, and of course her homeland (sorta), Thailand. Plus pages and pages of awesome recipes that are perfect for people who live in South East Asia. Like me! Today when I went to her site she had a mango recipe roundup. Hello, perfect.
Which reminds me. These pancakes are amazing.
Amazing and just enough for two.
Face plant this as soon as possible.
Whole Wheat Pancakes for Two
- Total Time: 25 minutes
- Yield: 2 1x
Description
These whole wheat pancakes are the perfect sized batch for just two people. The best, most fluffy whole wheat pancakes I’ve ever made!
Ingredients
- 1 egg
- 2 tablespoons brown sugar
- 2 tablespoons canola oil
- 1 teaspoon vanilla
- 3/4 cups buttermilk (substitute 3/4 cup milk + 2 tsp. white vinegar)
- scant 1 cup whole wheat flour
- 1 tablespoon baking powder (substitute 1 tsp. baking soda + 2 tsp. cream of tartar)
- ½ teaspoon salt
- 2 tablespoons water
Instructions
- Whisk the brown sugar into the egg. When the mixture is smooth, add the oil, vanilla, and buttermilk and whisk for 15 seconds.
- Add the flour, baking powder, and salt to the bowl and stir until just combined. Add the water and do a test pour of your batter. It should run off smoothly and not have too many bubbles or a “puffy” look. If it looks too thick and puffy, thin it out a little by adding water, one tablespoon at a time, until you get the right consistency.
- Pour 1/3 cup batter into a nonstick skillet over medium low heat. When the edges look dry and the top has bubbles, use a spatula to flip the pancakes. Let them cook for another minute or two, until golden brown on both sides. Remove from heat and serving.
Notes
This makes about 5-6 pancakes. We like to put chocolate chips in ours – just sprinkle them onto the pancake right after you pour the batter into the pan. When you flip the pancakes, they’ll get soft and melty – just how I like it. 🙂
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Breakfast
- Cuisine: American
Keywords: whole wheat pancakes, pancake recipe, healthy pancakes
By far my most favorite pancake recipe. This time around I didn’t have whole wheat flour or buttermilk so I used regular AP Flour and almond milk. Recipe still turned out amazing.
Large fluffy pancakes with excellent color and delicious flavor!
Delicious! Added smashed banana and blueberries.
Wondering if these could be baked in the oven on a sheet pan??
It tasted very very salty…worst recipe…wasted all our precious time and ingredients 🤢🤮😡🤬
This recipe is outstanding. I no longer need to buy a pancake mix. These pancakes are thick, soft, fluffy and so, so tasty. I’m eating more healthy lately so I halved the brown sugar. Pure maple syrup is a perfect topping, but to further reduce the sugar I thawed frozen mixed fruit and mashed them a bit to make a juicy alternative. (Fruit sugar is healthier.) I will probably purée and warm a can of peaches or other no-sugar-added fruit soon.
So glad you enjoyed the pancakes, Dawn!
I followed the recipe and the pancakes taste like baking soda. Adding sugar doesn’t disguise the bad taste at all. Not sure where all the good reviews come from.
Sorry to hear this, Sarah. We appreciate the feedback!
My favourite recipe for healthier pancakes. Never fails. Always delicious and so fluffy.
I love these pancakes! Do you think I could make waffles with the batter?
Glad to hear it! We think you could make waffles with this recipe, but we’d suggest checking out this link before doing so: https://thrivinghomeblog.com/turn-pancake-mix-into-waffle-mix/
I made these a few weeks ago and am back to make them again, they’re so good! Even the hubby who is so picky and normally avoids whole wheat/grain liked them. Huge win!
Glad to hear it, Noelle!
I made these for the first time today, and the the first three pancakes were not nearly as fluffy as the next three. I am going to let the batter sit for about 5 minutes and give it a slight re-stir before I pour them next time.
Really good, I can have these without syrup, they’re that good!
This recipe is great, also works AMAZINGLY with almond milk instead of buttermilk for those with lactose intolerance, and they come out super fluffy almost an inch thick in the middle but light as air. Amazing. Also this recipe is irresistible when you add blueberries, whole or chopped.
Just made these this morning for my husband and me. Very light and tasty. Easy to make and I made with powdered buttermilk with no problem. I will surely make them again.
What brand of whole wheat flour do you use
Hi, I love these pancakes. But I was checking the nutritional facts, and the protein is a lot less than 14g. The protein is mostly from the egg, some from the milk.
Is the nutritional fact accurate? I was just looking to increase protein in my kids breakfast.
I have been using the same recipe for about 5 years. I tried this one and loved it! Sometimes they don’t get fluffy. I found out if I mix and start cooking right away, it does not work well. I tried to fix putting more flour, did not work. Now I give a few minutes for the dough to get puffy and it works better. Delicious and fluffy! I put frozen blueberries or chocolate chips.
I have been making the same pancakes for maybe 5 years (because I loved it). I made these ones and they are DELICIOUS! I have been making for months now. They are fluffy and tasty. I put chocolate chips or blueberries (frozen). My new favorites!
Hi, can you use another oil other than canola oil?
These look fabulous… I’m already hungry for some pancakes😆