Anytime we have guests staying with us I always whip up a huge batch of whole wheat pancakes with melted butter and maple syrup. I do this on purpose. I want others to see how delicious cooking with organic, unprocessed ingredients can be and these pancakes are the perfect recipe to convert even the biggest skeptic.The conversation usually goes something like this:
“Wow, these are great! What did you put in them?”
“Oh, some whole wheat flour, butter, eggs, buttermilk and a few other things.”
“These are made with whole wheat flour?”
“But I don’t understand, how can they be so light and fluffy?”
Exactly. So many of us have had a bad experience or two with heavy, dense, whole wheat recipes that we’ve given them up all together.
I can understand why everyone is so shocked. These whole wheat pancakes are light and fluffy with delicious crispy edges and are opposite of the heavy whole wheat pancakes that are usually eaten when starting some new health kick. I found this recipe in The Best Recipe years ago and tried it with fresh whole wheat pastry flour one day and couldn’t believe it actually worked. (This is the only recipe I’ve ever tried where I could substitute white flour for whole wheat flour 1:1, usually there is some tweaking involved.)
My favorite are the crispy edges. In fact, after I took pictures today, no one was around so I happily ate my way around the edges of these. Hmmm…now what to do with the middle.
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