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.
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.
Break out the crowns and tiaras and let’s eat. These pancakes are suited for a King or Queen and hungry royal children.
Easy From-Scratch Whole Wheat Pancakes
- 2 cups whole white wheat flour
- 2 cups whole milk
- 1 TB apple cider vinegar
- 2 eggs lightly beaten
- 2 TB pure maple syrup or honey
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp pure vanilla extract
- 2 TB butter melted, plus more to oil griddle or skillet
- 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.
- Pour a ¼ cup of batter onto a hot oiled griddle or skillet. I use this griddle.
- 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.
- Transfer to a warm oven (I put mine on 175F, the lowest temp and then turn off) until ready to enjoy.
- 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.
Love these pancakes! I have been able to substitute almond milk & tastes great! I also add a tsp of cinnamon for a snickerdoodle flavor twist with is fabulous! Finally found a pancake recipe that is both healthy & delicious! Thank you!
Yay, so happy to hear that, Sherry! Love those modifications.
How do you freeze these? Do you rewarm in oven?
Hi Stacie! I do freeze mine. Also some ways you can reheat are the toaster, skillet, oven and microwave.
Hi! If I’m using all-purpose einkorn flour in this would the measurements for the flour and other ingredients still be the same?
Also, since I’m not soaking should I leave out the apple cider vinegar?
Thanks! My kids love your einkorn waffles so I was hoping to add an einkorn pancake recipe into the rotation.
Hey Karli, Yes, it should be about the same amount of flour. And leave out the ACV.
Made these this morning and my family loved them! No one noticed they were different than the usual box pancakes. ?Last time I tried making my own pancake mix from a ‘non real food’ cookbook they were super runny BUT these were great. We had 6 leftover that I’m excited to freeze and use on a busy School morning.
Can you skip the eggs? My son has egg allergy and I’m trying to find a good recipe for him
Hey Sylvia, You’ll need something in place of the eggs to act as a binder. You could add a flax egg instead: http://minimalistbaker.com/how-to-make-a-flax-egg/.
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.
Hey Tami, I drape a towel over the bowl, so it’s a pretty light covering :).
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.
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.
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.
Hey Jennie, I’m so glad you love them!! I need to make some pancakes now ;).
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!
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 🙂
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 :).
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 :).
I made these pancakes this morning and they were awesome! Thanks for the recipe!
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 :).
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.
These are AMAZING!!!! I will be making TONS of these! 🙂 Thanks so much!
Thank you! We love them! And they freeze very well too for an extra easy breakfast on a busy morning.
Love love love…I believe I def. Come from royalty. .