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Recipes Breakfast Light and Fluffy Whole Wheat Pancakes
Light and Fluffy Whole Wheat Pancakes E-mail
Written by Whole Grain Gourmet   
Saturday, 26 April 2008 00:00

whole wheat pancake

My preschooler asked for pancakes this morning. We have a wonderful buttermilk pancake recipe that we have made for years, but when I looked in the refrigerator all we had was our usual organic soy milk. We almost always use soy milk in our baking and you would never notice the difference. I had never tried it in our pancakes however.

I decided to go for it. I also substituted coconut oil for the butter. The result was delightful. In fact, we consumed almost half of them standing over the stove. My preschooler didn’t even notice that we were overlooking the maple syrup and whipped cream, two ingredients she normally considers essential for a proper pancake breakfast. These pancakes are light, fluffy and tender. The flavor is deliciously balanced, with a slightly sweet hint of vanilla. The citrus zest brightens them wonderfully. I topped them with sliced banana, whipped cream, and a light dusting of cinnamon or cocoa.

These pancakes are a great way to start off your Saturday with a breakfast treat that is at once delicious and nutritious. Have a great weekend!


Light and Fluffy Whole Wheat Pancakes


Dry ingredients

  • 2 cups white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/3 cup organic sugar
  • 1/2 tsp kosher salt

Wet ingredients

  • 2 1/2 cups soy milk (or low fat milk)
  • 2 large eggs
  • 1 Tbs vanilla extract
  • 1/2 tsp grated orange zest, optional
  • 2 Tbs organic virgin coconut oil (or melted butter) + extra to oil the pan


  1. Whisk the dry ingredients together in a large bowl until well combined.
  2. In another bowl, whisk the eggs, and then whisk in the remaining wet ingredients.
  3. Gradually pour the dry ingredients over the wet ingredients as you whisk them together until just combined. Do not over mix.
  4. Bring a skillet to a medium heat. Lightly oil the pan and pour 1/3 cup of batter into the pan. Allow bubbles to come through and the edges to lightly firm and then flip to cook the other side.

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