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whole wheat pancakes for two

Whole Wheat Pancakes for Two


These whole wheat pancakes are the perfect sized batch for just two people. The best, most fluffy whole wheat pancakes I’ve ever made!


  • 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


  1. Whisk the brown sugar into the egg. When the mixture is smooth, add the oil, vanilla, and buttermilk and whisk for 15 seconds.
  2. 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.
  3. 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.


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