These pancakes are the real deal! Soft, fluffy, and light!
When I was growing up, my family made a giant batch of pancakes most Saturday mornings. We used a box mix (one of those just add eggs and milk deals) and, boy, did I think they were delicious! Honestly, if I tried those again, they would probably still taste amazing!
Over the past few years, I started pursuing more and more clean eating. Making almost everything I eat from scratch has become the best way to do so. I just don’t buy box mixes anymore: cakes, brownies, pancakes – none of them! Most baked goods have simple, easy recipes available and there is no need for a box mix with questionable ingredients in my pantry.
Finding that perfect pancake recipe, though, goodness that has been a challenge! Really! I had a serious list of requirements and I was not willing to compromise. I wanted a pancake that is:
- Fluffy and soft
- Made with whole wheat flour
- Easy to throw together
- Uses only ingredients I always keep in my fridge and pantry
- As tasty as those box-mix pancakes I ate growing up (or way more tasty!!)
I’ve tried a lot of different recipes. But when I found Jess’ recipe from Inquiring Chef, I got so excited I made them Saturday AND Sunday morning in one weekend! I had never tried a homemade pancake recipe that came so close to what I was looking for. As you can tell, the perfect pancake has been a long and passionate pursuit for me!
I made a few small adjustments to her already-amazing recipe. First, I wrote my recipe with a buttermilk substitute. Most people do not have buttermilk on hand and the last thing you want to do on a Saturday morning is run to the grocery store. I want my recipes to be accessible to you and to me, so using a just-as-good substitute is important to me! I also added a teaspoon of vanilla. Growing up, we always added vanilla to our pancakes and I still love the extra flavor!
I also added a short resting phase for the batter after it is all mixed together – no worries, you’ll only have to wait about ten extra minutes! You are allowing the batter to rest so that the gluten has a chance to relax. This makes the pancakes more tender! The baking powder also forms bubbles during this time, which helps create taller pancakes. You will see a significant difference in the batter after resting. Then go ahead and pour some on the hot griddle and you will have a hot, fluffy pancake in your hand in minutes! Be sure to simply start scooping out the batter after resting – do not stir the mixture again. Stirring the batter will deflate all those awesome bubbles we just allowed to form.
My favorite part of this recipe: the whole wheat flour. You really will not believe all the flour in these pancakes is whole wheat! Whole wheat tends to make food more dense, but these pancakes are unbelievable soft and fluffy, not gritty or tough at all. You will love these whole wheat pancakes because you get extra fiber and nutrients without sacrificing any fluffiness!
Fluffy and Soft Whole Wheat Pancakes
Time: 30 minutes
Yields: 12 large pancakes, serves 4
1/4 cup packed light brown sugar
1/4 cup canola oil
2 Tablespoons lemon juice
2 cups whole milk
1 teaspoon vanilla
2 cups whole wheat flour
2 Tablespoons baking powder
A pinch of salt
- In a small bowl, stir together lemon juice and milk. Allow to sit for five minutes. Whisk together eggs, brown sugar, and canola oil. Mix in milk mixture and vanilla.
- With a wooden spoon or spatula, carefully stir in flour, baking powder, and salt just until combined. It will be thick and lumpy. Allow to sit for ten minutes while you heat up a skillet over medium heat. Do not stir the mixture after the resting stage, simply scoop out the batter with a measuring cup.
- Pour the batter onto the skillet in about 1/3 to 1/2 cup portions. Allow to cook on one side for an additional minute after bubbles appear. Flip the pancake and then continue to cook for another minute or two. Aim for golden-brown on each side. Remove from heat, drench in syrup and fruit, and indulge!
Notes: You can substitute the lemon juice + milk mixture for 2 cups of buttermilk. Most people do not have buttermilk on hand and I want my recipes to be accessible as possible. I use the lemon juice + milk mixture because it replicates the effect of true buttermilk.
Storage: these pancakes will keep in the fridge for up to four days. I love a good pancake reheated in the toaster!
Adapted from Inquiring Chef
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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