Whole Wheat Pancakes

Photo: Sweetnlow257

Yield: 6 servings
Community Recipe from


  • 1 cup(s) White Whole Wheat Flour (such as King Arthur)
  • 6 tablespoon(s) buttermilk powder (such as saco)
  • 1/4 cup(s) ground flaxseed
  • 1 teaspoon(s) baking powder
  • 1 teaspoon(s) baking soda
  • 1/2 teaspoon(s) ground cinnamon
  • pinch of salt
  • 1 omega-3 enriched egg
  • 1 1/2 cup(s) water
  • 2 tablespoon(s) canola oil


  1. Combine the flour, buttermilk powder, flaxseed, baking powder, baking soda, cinnamon, and salt in a mixing bowl. Stir to mix in another mixing bowl. Beat the egg with a fork or whisk. Whisk in the water and oil. Add the flour mixture. Whisk just until combined. Do not beat. Allow to sit for 5 minutes.
  2. Heat a griddle over medium-high heat. Turn off the heat and coat the griddle with cooking spray. Turn the heat back on to medium-high. Ladle 1/4 cup of the batter onto the griddle to make each pancake. Cook for 1 to 2 minutes or until the bottoms are browned and bubbles form on the top, adjusting the heat as needed. Flip and cook for about 2 minutes or until cooked through. Reduce the heat if the bottoms are browning too fast. Repeat until all the pancakes are cooked. Serve right away or place on a rack to cool for freezing.

  3. Recipe Notes
  4. To freeze the pancakes, place each pancake between squares of waxed paper. Store in a resealable plastic freezer bag or plastic freezer container for up to 3 months.

  5. Nutritional Factsper serving
  6. CALORIES 86.9 CAL
  7. FAT 4.1 G
  9. SODIUM 193.8 MG
  11. TOTAL SUGARS 1.7 G
  13. PROTEIN 3.5 G

May 2014

This recipe is a personal recipe added by Sweetnlow257 and has not been tested or endorsed by MyRecipes.

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