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How to Make Moist and Fluffy Whole Wheat Pancakes

Updated on March 16, 2016
Turtlewoman profile image

Kim is a board-certified Holistic Health Coach, Healthy Living and Cleanse Consultant, and studied under Drs. Andrew Weil and Walter Willet.

Whole wheat pancakes that are light and fluffy on the inside, golden brown on the outside, with just the faintest hint of crispness.
Whole wheat pancakes that are light and fluffy on the inside, golden brown on the outside, with just the faintest hint of crispness. | Source

Easy pancake recipe: secret to fluffy whole wheat pancakes


Anyone can make a decent pancake. But not everyone can make an AMAZINGLY FLUFFY, GOLDEN BROWN, and HEALTHY pancake that will make your doctor proud. What is the secret to making fluffy pancakes from scratch?

We know that whole wheat flour has a tendency to yield a denser pancake. However, today you will learn how to make a MOIST whole wheat pancake using a special secret ingredient. Yes, you read that right. Moist, fluffy, and healthier. This easy pancake recipe calls for substituting half of white flour with whole wheat flour and...sour cream. Just follow the secrets below and you will be on your way to the perfect healthy pancake.

3.5 stars from 24 ratings of Whole wheat pancakes

Wait for it...waaaait for it...

I see one bubble!
I see one bubble! | Source

5 easy secrets to making moist whole wheat pancakes!


Secret #1: Let the batter rest for at least 10 minutes.

Let the batter sit at room temperature for at least 10 minutes. It allows the flour to absorb some of the liquid in the batter, while allowing the gluten to relax. After the batter rests and get slightly bubbly, do not stir it.

Secret #2: Whip egg whites

Separate the eggs and whisk the egg whites to form soft peaks, then fold them into the rest of the batter.

Secret #3: Temperature control

If you’re cooking on a stove, measure the pan’s temperature by putting a few drops of water in and look to see if they "dance" around. If the drop just sits there, it’s too cold and if it evaporates too quickly, it’s too hot.

If you're using a griddle with a temperature gauge, match the temperature to the thickness of your batter. I prefer my pancakes on the thinner side, so I set it at 350F.

THIN BATTER =HOTTER PAN (to cook quickly) THICKER BATTER =COOLER PAN (to give it time to cook through)

Secret #4: Sour Cream

The sour cream gives these pancakes the most divine silky texture and an added richness to the taste. They are healthy and wholesome enough, yet will not put a huge dent on your calorie allowance. Using a blend of both whole wheat flour and white flour gives them a gentle nuttiness and increased fiber, yet does not yield that dense texture. Some recipe calls for added oil and butter, but there really is no need. Sometimes less is more. And in this case, its definitely more than you can expect.

Secret #5 : Don’t Press Your Pancake

For goodness sake, resist the impulse to press down the pancake with your spatula. This is not one of those “whack the mole” games. Flip it once, and let it do it's thing!

And the special ingredient is....!

Sour cream adds that "wow factor" resulting in a super MOIST whole wheat pancake.
Sour cream adds that "wow factor" resulting in a super MOIST whole wheat pancake. | Source
With walnut and banana toppings!
With walnut and banana toppings! | Source

Healthy, Fluffy Whole Wheat Pancakes Recipe


Ingredients:

  • ½ cup whole wheat flour
  • ½ cup white flour
  • 2 teaspoon sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 3 tablespoons sour cream
  • ¾ cup low-fat 2% milk (or whole milk)
  • 1 large egg

Simple Technique:

  1. Measure out and SIFT the dry ingredients in a bowl (flour, sugar, baking powder, salt)
  2. Whisk your egg whites in a separate bowl. Add milk and sour cream.
  3. Gradually add dry ingredients, whisking briefly after each addition, just until smooth. DO NOT OVER MIX. It is okay to have a little bit of lumps.
  4. Let the batter sit for at least 10 minutes.
  5. Scoop a ¼ cup of batter into pan/griddle and cook for 2-3 minutes.
  6. Use a long spatula and carefully slide it under each pancake to flip it.
  7. Let the pancakes cook for 2 more minutes.
  8. Serve the pancakes immediately! Spoil it with some pure maple syrup!


I love my nonstick griddle!

Do your pancake a favor and invest in a NONSTICK pan/griddle. There’s really no need to add the extra calories with oil or butter. The end result will be much, much prettier.However, if you don’t have a nonstick pan/griddle, here’s the best technique to coating your pan. DO NOT POUR THE OIL IN AND JUST LEAVE IT THERE.

Simply pour a few drops of oil on a wad of paper towel and apply a thin, even coating to the pan.


Another version: If you use ALL wholewheat flour, increase the sour cream by an extra 1-2 tablespoons for  added moisture.
Another version: If you use ALL wholewheat flour, increase the sour cream by an extra 1-2 tablespoons for added moisture. | Source

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    • LaThing profile image

      LaThing 5 years ago from From a World Within, USA

      Wow! Must try this... I can never get mine to rise like that. Thanks!

    • Turtlewoman profile image
      Author

      Kim Lam 5 years ago from California

      Thanks LaThing, for stopping by! Let me know how they turn out!

    • profile image

      Christiano Kwena 5 years ago

      I will sure add the secret ingredient to my shopping list, on my next visit to the mall. Wonderful hub.

    • amberld profile image

      Amber Dahnke 5 years ago from New Glarus, WI

      will have to try these soon!

    • Turtlewoman profile image
      Author

      Kim Lam 5 years ago from California

      @Christiano and amber: yaaaay!

    • Brett.Tesol profile image

      Brett Caulton 5 years ago from Thailand

      Bookmarked! I recently tried the US style pancakes for breakfast and they are actually really good. Now I know how to prepare them.

      Socially shared, up and useful.

    • Thelma Alberts profile image

      Thelma Alberts 5 years ago from Germany

      Yummy!!! I love pancake and this is such a recipe to try. Bookmark for later use. Thanks for sharing.

    • Turtlewoman profile image
      Author

      Kim Lam 5 years ago from California

      Thanks Brett, you just reminded me of the different versions of pancakes. My favorite of all time is actually the Swedish pancake...might have to put a recipe up soon!

    • Turtlewoman profile image
      Author

      Kim Lam 5 years ago from California

      Hi Thelma, thanks! You'll also love the fact that they're healthier than usual.:-)

    • peoplepower73 profile image

      Mike Russo 5 years ago from Placentia California

      I have to try this. I printed out the recipe. Thanks fro SHARING

    • Edgar Arkham profile image

      Edgar Arkham 5 years ago from Modesto, CA

      These sound great!

    • Turtlewoman profile image
      Author

      Kim Lam 5 years ago from California

      Thanks Peoplepower and Edgar, I appreciate your comments!

    • profile image

      Doc 5 years ago

      Putting mashed bananas or sweet potatoes in will also make them very moist - without sour cream!

    • Turtlewoman profile image
      Author

      Kim Lam 5 years ago from California

      Thanks Doc, that is definitely a healthier alternative! I swap those ingredients for my bread, but haven't tried it on pancakes. Thanks for the tip.

    • TotalHealth profile image

      TotalHealth 5 years ago from Hermosa Beach, CA

      Yum! Definitely will try this recipe. Thank you!!

    • Turtlewoman profile image
      Author

      Kim Lam 5 years ago from California

      Thanks Totalhealth let me know how they turn out!

    • kjrzeek1 profile image

      kjrzeek1 5 years ago from New Jersey, USA

      Nice...I love whole wheat pancakes, and never thought of adding sour cream. I am going to give these a try they look fantastic. Thank You.

    • Turtlewoman profile image
      Author

      Kim Lam 5 years ago from California

      You're welcome, kjrzeek1...let me know how they turned out!

    • LauraGT profile image

      LauraGT 4 years ago from MA

      Fantastic hub. These look delicious. I already substitute lots of things in my pancakes (whole wheat flour, flaxseed meal), but have yet to perfect the proportions. I'll definitely try this one! :)

    • Turtlewoman profile image
      Author

      Kim Lam 4 years ago from California

      Thanks for stopping by Laura! I've substituted ground flax seed before too...but I can't exactly remember how much. I think I decreased the flour by the same amount of flaxseed...about 2 tablespoons. I'm sure you'll like this recipe! :-)

    • profile image

      Helen 4 years ago

      Can you sub in greek yogurt for the sour cream and get similar results?

    • Turtlewoman profile image
      Author

      Kim Lam 4 years ago from California

      Hi Helen! Im sure it will make it moist. I've tried Greek yogurt with bread and muffins and they turned out fine. Let me know how they turn out. Thanks for visiting!

    • 2patricias profile image

      2patricias 4 years ago from Sussex by the Sea

      Fantastic photos! I love it when hubbers use their own photos. I've never made pancakes with sour cream, but this looks so good I might just give it a try.

    • Turtlewoman profile image
      Author

      Kim Lam 4 years ago from California

      Thanks for the kind comments 2patricias. Let me know how you like it!

    • Ronna Pennington profile image

      Ronna Pennington 4 years ago from Arkansas

      Thank you! I haven't been mixing plain flour with the wheat. That explains a lot!

    • yeagerinvestments profile image

      yeagerinvestments 4 years ago from Wisconsin

      Sour cream, what a great idea!

    • profile image

      Chefduny 4 years ago

      Will try these now! Keeping my fingers crossed! Do you add the whipped egg whites to the yolk-milk-oil mixture before adding dry ingredients? Thanks for sharing :)

    • Turtlewoman profile image
      Author

      Kim Lam 4 years ago from California

      Yes,chefduny, good luck:-)

    • profile image

      LLTlmt 4 years ago

      Bravo! These were yummy! I used 3/4 cup ww flour and 1/4 cup self rising(all I had) and they were really fluffly! I did have to cook them for about 5 min on each side, but I'm guessing that was because of my flour choice. Thanks! Will def. make these again! :)

    • Turtlewoman profile image
      Author

      Kim Lam 4 years ago from California

      You're welcome! Self-rising flour huh? I might try that sometime...great idea, thank you for sharing!:)

    • profile image

      Kaleigha 4 years ago

      Thanks so much 4 the great looking recipe I am anxious to try them out... Considering I'm not what u would call a chef:) thanx a bunch!

    • profile image

      Mishelle 4 years ago

      I love this recipe, yummy but it would be great to have the nutrition information. :-)

    • profile image

      Karla 4 years ago

      I always buy the mix at the grocery store but tired of never finding it! Thank you.

    • profile image

      =( 4 years ago

      you do not know how to write a recipe, you did not include the separating and whipping in the recipe itself =(

    • Turtlewoman profile image
      Author

      Kim Lam 4 years ago from California

      Dear "=(" It's in step 2.

    • Kristen Howe profile image

      Kristen Howe 21 months ago from Northeast Ohio

      Delicious recipe Kim. I would love to make my own batch of these pancakes someday soon. Voted up for useful!

    • profile image

      Michelle 7 months ago

      If you want these pancakes to be considered "Whole" wheat, ALL of the flour needs to be %100 whole wheat, which tastes just as good, better actually. White flour is really bad for us, pretty much like eating cake. So if your going to claim this pancake recipe is "HEALTHY," use all whole wheat.

      Also, pancake recipe's don't need sugar which is another ingredient that is really bad for our bodies. Seriously with all the sugar your going to dump on top, you don't need it inside either.

    • profile image

      NonnyMouse 6 months ago

      I have been looking for a whole wheat pancake recipe and this one sounds great--thanks for sharing! I did notice, though, that the egg yolk is not mentioned, apart from separating it from the white. Is it left out or should it be added with the milk and sour cream? Thanks again! I can't wait to make this recipe!

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