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How to Make Moist and Fluffy Whole Wheat Pancakes

Author:

Kim is a board-certified holistic health coach, healthy living and cleanse consultant, and studied under Dr. 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.

Easy Pancake Recipe

Anyone can make a decent pancake. But not everyone can make a 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.

Wait for It...

I see one bubble!

I see one bubble!

5 Secrets to Making Moist Whole Wheat Pancakes

  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 gets slightly bubbly, do not stir it.
  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.
  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)
  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, it's definitely more than you can expect.
  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 its 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.

With walnut and banana toppings!

With walnut and banana toppings!

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

Instructions

  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 OVERMIX. It is okay to have a few 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.

© 2012 Kim Lam

Comments

chrisa smith on May 07, 2020:

I way to make pan cake

NonnyMouse on October 18, 2016:

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!

Michelle on September 30, 2016:

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.

Kristen Howe from Northeast Ohio on August 06, 2015:

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

Kim Lam (author) from California on April 15, 2013:

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

=( on April 15, 2013:

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

Karla on January 11, 2013:

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

Mishelle on December 26, 2012:

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

Kaleigha on November 10, 2012:

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!

Kim Lam (author) from California on September 17, 2012:

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

LLTlmt on September 17, 2012:

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! :)

Kim Lam (author) from California on September 15, 2012:

Yes,chefduny, good luck:-)

Chefduny on September 15, 2012:

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 :)

Shawn Yeager from Wisconsin on July 30, 2012:

Sour cream, what a great idea!

RonnaPennington from Arkansas on June 17, 2012:

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

Kim Lam (author) from California on June 16, 2012:

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

2patricias from Sussex by the Sea on June 16, 2012:

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.

Kim Lam (author) from California on May 21, 2012:

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!

Helen on May 21, 2012:

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

Kim Lam (author) from California on May 01, 2012:

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! :-)

LauraGT from MA on May 01, 2012:

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! :)

Kim Lam (author) from California on April 30, 2012:

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

kjrzeek1 from New Jersey, USA on April 30, 2012:

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.

Kim Lam (author) from California on April 01, 2012:

Thanks Totalhealth let me know how they turn out!

TotalHealth from Hermosa Beach, CA on March 31, 2012:

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

Kim Lam (author) from California on February 28, 2012:

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.

Doc on February 28, 2012:

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

Kim Lam (author) from California on February 23, 2012:

Thanks Peoplepower and Edgar, I appreciate your comments!

Edgar Arkham from San Jose, CA on February 23, 2012:

These sound great!

Mike Russo from Placentia California on February 23, 2012:

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

Kim Lam (author) from California on February 23, 2012:

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

Kim Lam (author) from California on February 23, 2012:

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!

Thelma Alberts from Germany and Philippines on February 22, 2012:

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

Brett C from Asia on February 22, 2012:

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.

Kim Lam (author) from California on February 06, 2012:

@Christiano and amber: yaaaay!

Amber White from New Glarus, WI on February 06, 2012:

will have to try these soon!

Christiano Kwena on February 06, 2012:

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

Kim Lam (author) from California on February 06, 2012:

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

LaThing from From a World Within, USA on February 06, 2012:

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