Easy From-Scratch Whole Wheat Pancakes

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From scratch whole wheat pancakes that taste amazing! No boxed ingredients, just healthy real food. Love this. Make in advance and freeze the extras for busy mornings.

Okay, I confess. I love breakfast!

I love big breakfasts!

Forget the box of Cheerios. Who really wants to chow down on GMO, food-like little circles for breakfast? Please pass the pastured bacon, fresh eggs, and butter-topped pancakes. Yes, please.

I’ve heard the saying many times, “For breakfast eat like a king. For lunch like a peasant, and for dinner, a beggar.”

I am whole-heartedly embracing the “breakfast as a King” part.

So, with a King-like breakfast in mind, today, I am sharing a family favorite: whole wheat pancakes.

From scratch whole wheat pancakes that taste amazing! No boxed ingredients, just healthy real food. Love this. Make in advance and freeze the extras for busy mornings.

Served with fruit, pastured eggs, and topped with butter. Perfectly suited for any King (Queen) or royal-want-to-be. Actually, forget the royal duties, I just want the hearty breakfasts.

And in case you’re wondering, pancakes can be 100% nourishing and real; however, they must be prepared in your kitchen from scratch. Sorry no boxes allowed at a royal breakfast.

From scratch whole wheat pancakes that taste amazing! No boxed ingredients, just healthy real food. Love this. Make in advance and freeze the extras for busy mornings.

From scratch whole wheat pancakes that taste amazing! No boxed ingredients, just healthy real food. Love this. Make in advance and freeze the extras for busy mornings.

Break out the crowns and tiaras and let’s eat. These pancakes are suited for a King or Queen and hungry royal children.

From scratch whole wheat pancakes that taste amazing! No boxed ingredients, just healthy real food. Love this. Make in advance and freeze the extras for busy mornings.

Easy From-Scratch Whole Wheat Pancakes
5 from 4 votes
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Easy From-Scratch Whole Wheat Pancakes

Serves 16-20 pancakes

Ingredients

Instructions

  1. Mix together the apple cider vinegar and milk. Let the mixture rest for a few minutes, until curdled. Gently whisk in the remaining wet ingredients. Then, add the dry ingredients and whisk just until combined.
  2. Pour a ¼ cup of batter onto a hot oiled griddle or skillet. I use this griddle.
  3. Watch the sides of the pancakes. They should thicken and the tops begin to bubble. This is the sign it's time to flip. Flip and continue to cook a couple of minutes.
  4. Transfer to a warm oven (I put mine on 175F, the lowest temp and then turn off) until ready to enjoy.
  5. Serve warm with pure maple syrup, raw honey, nuts, fruit, and/or butter.

This recipe has been modified from the original recipe posted in 2013. My original recipe called for soaking the flour overnight in the milk and apple cider vinegar. If desired, this method may still be used.

From scratch whole wheat pancakes that taste amazing! No boxed ingredients, just healthy real food. Love this. Make in advance and freeze the extras for busy mornings.

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24 Comments

  • Do you think y could you use gluten-free flour and almond milk for a GF/dairy-free version, or would it not react the same?

    • I am not sure the soaking would be necessary or the apple cider vinegar. Soaking is necessary for flours like whole wheat, in order, to break down the anti-nutrients and make grains easier to digest and get the most nutrients. What is the gluten-free flour composed of? If it’s rice or oats I would soak it. You can try it. I’ve never tried these combos, but I think it should work.

    • Awesome! Thank you for sharing. They are a big favorite in our house too :). New soaked pancake recipe coming to the blog next week. This one has a seasonal twist :).

  • I am so excited to start trying some of your recipes for our 14 month old girls (and us of course!). Is it a problem to let the milk sit out overnight? Would the outcome be the same in the refridgerator?

    • Hey Nicole, As long as you have an acidic medium (such as apple cider vinegar or lemon juice) the milk is fine on the counter. Essentially, it turns into buttermilk and also breaks down the anti-nutrients in the grains. You can also skip the soaking process and just mix all the ingredients in the morning (minus the acidic medium). Enjoy the pancakes :).

  • Hi- What a great site you have here! I have done some dabbling in the nourishing traditions recipes (my mom follows it and makes soaked overnight oats every day), but I don’t much like milk/ dairy- can you use the acidic medium (like bragg apple cider vinegar) and water without the dairy to get the desired effect or do you need both? Oops I just realized I’m commenting on the pancakes recipe and not the soaked oats one- but can you still answer this question? I’m kind of dense when it comes to the chemistry of it all 🙂
    Thanks,
    meri

    • Hi Meri, Thank you and welcome. You can use water in any of the soaked recipes in place of the dairy. Just add an acidic medium with the water such as: lemon juice or apple cider vinegar. Enjoy the recipes :).

  • This is the first time I’ve ever soaked anything. All I can say is “WOW!” I’m never going back to regular pancakes. Thanks!

  • These are the best soaked pancakes! Love adding the maple and vanilla. Makes them extra scrumptious! This recipe will be our family standard pancakes from now on.

  • Hello! I am just wondering if we are using pasturized milk, if it is still safe to leave on the counter overnight. I haven’t quite been able to switch over to raw milk, but fully support it and hope to one day. Thanks for the great recipes.

    • Hey Natasha, As long as the milk isn’t ultra-pasteurized you’re okay using “regular” milk. 🙂 You can also skip the soaking, if desired, and just mix the wet and dry ingredients together.

  • I love these! I was so surprised at how light and soft and fluffy they turned out even with whole wheat flour. -My first time soaking whole wheat flour. I did use water instead of milk to soak them, but they were still sooo YUM. My one year old gobbled them up! Can’t wait to try the soaked whole wheat bread recipe! Thank you.

    • Yay, I’m so glad your family loved them, Bethany! Soaking flour really helps to produce a soft and fluffy finished baked good, just as you described! I don’t always have time to soak our baked goods, but usually notice a big difference particularly with heartier flours, like wheat.

  • Hey there! When soaking grains like in this recipe, does it need to be covered tightly or with a breathable towel or does it not matter? Seems a small detail but don’t wanna miss something.
    Thanks!

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