Some whole wheat pancake recipes out there only use some whole wheat flour along with all-purpose flour.With this recipe, you don’t have to sacrifice texture or fluffiness at all, while using 100% healthier whole wheat flour instead of all-purpose.  These Whole Wheat Pancakes have a nutty and earthy flavor, with all the tenderness you want from a good breakfast pancake!  Judy’s Favorite Pancake  Over the years, I’ve learned how to make Whole Wheat Pancakes because they are Judy’s favorite.She prefers the nutty flavor and more substantive texture compared to pancakes made with all-purpose flour.

While I grew up with diner pancakes, Bisquick, and McDonald’s hot cakes, I’ve come to agree! Because whole wheat flour is made with the bran and germ of the wheat grain, it has a more rustic, coarse texture.It’s less processed and yields a healthier pancake.With our recipe, I also think it’s tastier!  As we get older, our preferences are changing to suit healthy habits.

While I’ll always love my Lemon Blueberry Pancake recipe, I enjoy having the option to make these my base pancake recipe (feel free to add lemon zest and blueberries to it).Sarah and Kaitlin love it too.  How to Make a Fluffy Whole Wheat Pancake The trick I learned with these pancakes is to add yogurt.It makes a big difference in the taste and texture of the pancake, interacting with the baking powder and baking soda to add more gas to the batter and ultimately yiel

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