Fluffy Whole Wheat Pancakes Recipes

WHOLE WHEAT PANCAKES

Steps:

• In a large mixing bowl whisk together the flour, sugar, baking soda, baking powder and salt. Add the buttermilk, eggs, and oil. Stir until combined.
• Preheat a skillet over medium heat. Spray with cooking spray and drop about 1/4 cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.

ALTON BROWN'S FLUFFY WHOLE WHEAT PANCAKES

Steps:

• Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.).
• Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.
• * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
• *Test the griddle by flicking water on it. If the water dances across the surface, you're good to go.
• * Rub down the griddle with a little butter or spray with nonstick spray.
• Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!

EASY DELICIOUS WHOLE WHEAT PANCAKES

Steps:

• Whisk flours, sugar, cinnamon, baking powder and the salt in a medium bowl, set aside.
• Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds).
• Whisk milk, butter, egg, and the vanilla together until blended.
• Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter. Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.
• Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
• Lightly brush skillet with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. (If the batter is thick, you may need to use the back of a spoon to spread the batter into a circle).
• When the edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle. Serve warm with syrup, bananas or other toppings.

WHOLE WHEAT PANCAKES

Steps:

• Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.
• Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Makes 14 pancakes.

FLUFFY WHOLE WHEAT PANCAKES

Steps:

• Whisk whole wheat flour and baking powder together in a bowl. Whisk in milk gradually until batter is smooth. Add kefir, egg, and oil; mix for 1 minute.
• Heat a lightly oiled griddle over medium-high heat. Drop 1/4 cup onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until lightly browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

FLUFFY WHOLE WHEAT PANCAKES

Steps:

• Sift DRY ingredients: Flour, Powder, & Salt into bowl. Use the whisk to push it through the Sieve.
• Make a well (hole) in the middle of the dry ingredients.
• Pour all the WET ingredients: Honey, Milk, Egg, Oil, & Vanilla into that well.
• DO NOT OVER MIX - it should only take about 20-30 strokes. Here's how:.
• Beat only the WET ingredients for a few strokes.
• Gradually add in the DRY ingredients, pulling just the edges into the center well.
• Keep doing this until all the DRY is incorporated into the WET and you have a batter.
• KEY: Let the batter sit for at LEAST 10min, 15 is better.
• Heat griddle to 350F - On a normal stove this is MEDIUM heat. If you have a knob with numbers 1-10, Medium is about #4.
• When you know griddle is hot, and batter has sat long enough ladle batter onto the hot surface.
• I suggest doing only 1 at first to see how much it spreads. No one likes Butt-Cheek Cakes ;).
• Let the cake cook for about 1-2min (it's fast, I know!).
• When the edges have solidified and there is less steam escaping it is ready to flip.
• Pancakes WILL TELL YOU when they are ready to be flipped. If it doesn't release on its own - it's not ready.
• Once flipped it should only cook about 1 more min - but 2 is fine.
• Place cooked cakes on damp paper/dish towel in a warm oven, covered.
• Repeat for the rest of the cakes.
• If setting a 2min timer works for you, do that - so shame is playing it safe ;).
• Pair with Strawberry Balsalmic Topping ! http://www.food.com/recipe/strawberry-balsamic-topping-sweet-savory-475098.

100% WHOLE WHEAT PANCAKES

Steps:

• Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
• Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.