The breakfast palooza continues. Or maybe it’s come to its rightful end? I think we have enough weekend breakfast recipes to last us a good month. There’s no denying it. I truly love breakfast. But I’m particular. I like my waffles crispy. My crepes with golden webbing. My french toast with thick crusty bread. And my pancakes thin, light, and far from cakey. My mom says I’ve always been this way.
Bullheaded. Stubborn. I like to think of it more as—I know what I like. As a little girl, she said I would stand in my room, mind made up, waiting for the shirt I couldn’t find but wanted to wear to fall out of the sky. It was most likely in the dirty clothes. One Christmas, I asked for an olive green corduroy pea coat. My poor mom searched high and low for this coat that didn’t exist. Pre-internet shopping days. She told me they were only selling wool pea coats that season. I told her to nix the coat. I only wanted corduroy. She ended up finding the coat at a last ditch stop. (Mom, if you read this post, thank you for putting up with my bullheaded ways.)
Some things never change. I’m picky about pancakes too. They’re usually too cakey and heavy for me. I like cake but not first thing in the morning.
I’ve been working on the recipe for weeks. Make that months. Lots of bad batches. Burned batches. Under cooked batches. Too doughy, too cakey, too thick, too acidic batches. And my sweet husband ate them all. But as of yesterday, the case is closed and the recipe is complete. And my husband is ready to take a long break from the pancake train. Understandably so. I made a lot of batches. But when the craving arrives next, we have a recipe the recipe. If you’re the same kind of picky as me, I think you’ll love these.
4 tbsp. (half a stick) unsalted butter, plus 1 tbsp. for cooking 1 c. white whole wheat flour 2 tbsp. pure cane sugar 2 tsp. aluminum-free baking powder 1/2 tsp. kosher salt 1 large egg 2 tbsp. orange juice, freshly squeezed 1/2 tsp. pure vanilla extract 1 1/2 c. whole milk
Instructions
Heat a cast iron griddle on medium-low heat and preheat oven to 250°F degrees.
In a medium bowl, melt butter and set aside to cool.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
To the butter, whisk in the egg, orange juice, and vanilla until well combined. Stir in milk until evenly incorporated.
Add the milk mixture to the flour mixture. Quickly stir together with a fork. Small lumps will remain. Allow batter to rest for about 10 minutes.
Before cooking, add a tiny bit of butter to the griddle to season. Using a 2 oz. spring release scoop (about 1/4 cup), add pancake batter to the griddle. The pancake is ready to flip once bubbles begin to appear on the surface. Flip and allow pancake to continue to cook. It will begin to balloon up in the center. Flip once more to flatten out pancake and continue cooking.
Place pancakes in a single layer on a baking sheet. Keep warm in oven. Repeat, adding a tiny bit of butter to the griddle each time before cooking.
Serve with pure maple syrup and toppings of choice.
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Not sure what happened, but this recipe used to contain 1 1/2 C flour. I’m glad I wrote it down so I could check, but two times in a row I used the website and made crepes instead of pancakes.
Hey Ben! Thanks for writing. I had a moment of panic. I did a quick search from Way Back When archive and it says 1 cup from a 2013 archive. We make these often and don’t have a problem. But I like thin pancakes. Are you using white whole wheat flour? That will make a difference. My waffle recipe is super similar and I use 1 1/2 cups there. Either way, if you like it with more flour and it cooks through, perfect! My husband would probably prefer yours 🙂
These pancakes totally reminded me of my grandmother’s recipe! I did end up adding more flour because the batter was pretty thin. I used half whole wheat and white flour because I didn’t have white whole wheat. Could that have made a difference?
The wheat flour acts like a sponge and thickens as it sets. Your hunch is right on, that’s what made the difference. I have a regular flour waffle recipe this way though the ratios are pretty similar.
I finally got around to making these when my step-granddaughter came for an overnight visit. They were delicious! I even topped them with the strawberries (as in your photo) and they were even more yummy. Note: I had no fresh-squeezed orange juice, or even any frozen, so I used some lemonade. I have no idea if that makes a huge difference, but these were great.
Yum! Glad the substitutions worked! The batter is fairly thin. I’m a sucker for extra thin pancakes (Although my husband likes them thick. Trouble!) You can add a bit more flour, one tablespoon at a time, if you prefer them thicker.
Just made these for breakfast and they were PERFECT! Not doughy or cakey inside like other whole wheat pancakes I’ve made. I added some blueberries to the batter and my family loved them.
I have been putting off making pancakes for a while bc the last time I used a Martha Stewart (not faux martha) recipe something went VERY wrong and they tasted AWFUL like baking powder or something. I just used it for reference of measurements bc I’ve made pancakes a million times. I was SO happy to see this recipe – been looking for a whole wheat version and I love thin pancakes. Thanks!
I totally know what you mean! I’ve made and tried too many bad pancake recipes. Be sure to use aluminum-free baking powder. The other gives an off-putting flavor like you mentioned.
We’ve been eating strawberries by the pint around here. They’ve been so good lately and my kids request pancakes just about every morning. (They don’t get them every morning!) Love the tip about orange juice. I’m totally giving it a whirl! Thanks!!
Let’s hear it for Breakfast Palooza (story of my life lately!) I love the way these pancakes look, and the orange juice tip is spot-on and smart. I futzed with a pancake recipe for my cookbook for days and days, really wanting a fluffy, towering stack and ultimately decided that I liked mine a little flat, too. Yours look gorgeous!
when you’re recipe testing, do you usually test in small batches? i know i go for safer options rather than test because my ingredients are quite costly. the pancakes look super by the way!
Usually I do. Like if I’m making a cake, I’ll half the recipe and bake in a 6″ pan. Same with cookies and muffins. I should have halved the pancake recipe but I went in every time thinking “this is the one. we’ll eat the rest for breakfast”. I had far too many of those moments. Pancakes are finicky little disks!
I’m only picky about very specific things…and breakfast certainly is one of them! It must be just so, otherwise I feel like my whole day is ruined. These pancakes seem pretty much like perfection. And they’re whole wheat to boot! Win.
These look beautiful. I must admit, I’m a fluffy pancake girl, but I do enjoy thin pancakes as well. I’m going to try yours out on the fam – I’m always tinkering with ‘our’ recipe; the kids ask for pancakes all the time. xo
These look great! I typically don’t use all whole wheat flour because I find it makes my baked goods too heavy but your pancakes don’t look heavy at all. Maybe it’s the brand I have… would you mind sharing the brand you use? Also the orange juice is an addition I never considered before, I’ll have to give it a try!
For sure! I typically use a white whole wheat flour, either from Trader Joe’s or King Arthur Flour. It’s less dense than regular whole wheat. Side note: King Arthur flour is cheapest at Target. so expensive at Whole Foods. Also, I use orange juice in a lot of whole wheat recipes to cut the acidic taste of the wheat. I think I’ll make this the tip of the week. Thanks for the idea!
Just curious, why do you specify cane sugar? Is it very different from typical granulated sugar? I guess I have never paid much attention to sugar types. This looks delicious (as always) and I’m dying to try it out this weekend!
Good question. I just started adding that to my recipes. I typically only use cane sugar. I don’t think it yields too different of a taste. The main reason I use it is because it’s unbleached. Let me know if you end up trying them out!
I’m always open for breakfast! Any time of the day. I told my husband the other day that I’d prefer to have people over for breakfast rather than dinner. I’m not anyone would show up 🙂
I’m totally with you – cakey, heavy pancakes are just too much for me. I can’t even remember the last time I made pancakes, so I can’t wait to try this, the perfect recipe!
I gave up pancakes for a long time. I was never happy with them…until now. Let me know how you like them and if you make substitutions. I like your style! xo
I have been craving pancakes for weeks! I am definitely making these soon! And, I agree with you, I much prefer thinner pancakes. I love the way the look and I find thicker pancakes hard to cook through without burning. I’m too impatient with thicker pancakes, I end up cranking up the heat, and then burning ensues!
I’m the same way! Mine always used to end up burned and undercooked in the middle. You’ll have to let me know what you think if you end up making these!
Not sure what happened, but this recipe used to contain 1 1/2 C flour. I’m glad I wrote it down so I could check, but two times in a row I used the website and made crepes instead of pancakes.
Hey Ben! Thanks for writing. I had a moment of panic. I did a quick search from Way Back When archive and it says 1 cup from a 2013 archive. We make these often and don’t have a problem. But I like thin pancakes. Are you using white whole wheat flour? That will make a difference. My waffle recipe is super similar and I use 1 1/2 cups there. Either way, if you like it with more flour and it cooks through, perfect! My husband would probably prefer yours 🙂
PS—I’m still going to remake this within the next week to make sure nothing glitchy is going on. The internet is scary.
These pancakes totally reminded me of my grandmother’s recipe! I did end up adding more flour because the batter was pretty thin. I used half whole wheat and white flour because I didn’t have white whole wheat. Could that have made a difference?
The wheat flour acts like a sponge and thickens as it sets. Your hunch is right on, that’s what made the difference. I have a regular flour waffle recipe this way though the ratios are pretty similar.
I finally got around to making these when my step-granddaughter came for an overnight visit. They were delicious! I even topped them with the strawberries (as in your photo) and they were even more yummy. Note: I had no fresh-squeezed orange juice, or even any frozen, so I used some lemonade. I have no idea if that makes a huge difference, but these were great.
So so glad you guys liked them! And lemonade? That’s genius!
I loved the flavor. Used coconut insted of butter and almond milk as well as, agave and they seemed a bit runny. Very good though. Im a pancake freak!
Yum! Glad the substitutions worked! The batter is fairly thin. I’m a sucker for extra thin pancakes (Although my husband likes them thick. Trouble!) You can add a bit more flour, one tablespoon at a time, if you prefer them thicker.
These are my ideal pancake! They turned out amazingly, and the touch of orange is perfect. Definitely keeping this recipe.
So glad you liked them! Thanks for letting me know!
Just made these for breakfast and they were PERFECT! Not doughy or cakey inside like other whole wheat pancakes I’ve made. I added some blueberries to the batter and my family loved them.
Blueberries sound like the perfect addition! So glad you liked them!
I have been putting off making pancakes for a while bc the last time I used a Martha Stewart (not faux martha) recipe something went VERY wrong and they tasted AWFUL like baking powder or something. I just used it for reference of measurements bc I’ve made pancakes a million times. I was SO happy to see this recipe – been looking for a whole wheat version and I love thin pancakes. Thanks!
I totally know what you mean! I’ve made and tried too many bad pancake recipes. Be sure to use aluminum-free baking powder. The other gives an off-putting flavor like you mentioned.
I made these this morning – really delicious!
So glad you liked them. Thanks for the feedback!
We’ve been eating strawberries by the pint around here. They’ve been so good lately and my kids request pancakes just about every morning. (They don’t get them every morning!) Love the tip about orange juice. I’m totally giving it a whirl! Thanks!!
Let’s hear it for Breakfast Palooza (story of my life lately!) I love the way these pancakes look, and the orange juice tip is spot-on and smart. I futzed with a pancake recipe for my cookbook for days and days, really wanting a fluffy, towering stack and ultimately decided that I liked mine a little flat, too. Yours look gorgeous!
I’m also really picky about pancakes and I haven’t really found a whole wheat recipe I love. Can’t wait to try these!
Wow, these look amazing! Might have to try these this weekend.
when you’re recipe testing, do you usually test in small batches? i know i go for safer options rather than test because my ingredients are quite costly. the pancakes look super by the way!
Usually I do. Like if I’m making a cake, I’ll half the recipe and bake in a 6″ pan. Same with cookies and muffins. I should have halved the pancake recipe but I went in every time thinking “this is the one. we’ll eat the rest for breakfast”. I had far too many of those moments. Pancakes are finicky little disks!
thanks for the tip! i can imagine, i’ve been trying my hand at almond flour pancakes…not easy. i applaud you!
I am so glad all that hard work paid off and now THE recipe is here 🙂 your husband is so sweet!
These pancakes are the best of both worlds – healthy AND delicious! 🙂
I’m only picky about very specific things…and breakfast certainly is one of them! It must be just so, otherwise I feel like my whole day is ruined. These pancakes seem pretty much like perfection. And they’re whole wheat to boot! Win.
Cakey pancakes are far too common…thank you for figuring out the secret!
p.s. Sometimes I still wait for the things I want to fall from the sky. 😀
These look beautiful. I must admit, I’m a fluffy pancake girl, but I do enjoy thin pancakes as well. I’m going to try yours out on the fam – I’m always tinkering with ‘our’ recipe; the kids ask for pancakes all the time. xo
I cannot wait to make these, funny I was just thinking I need to find a perfect pancake recipe. Beautiful photos and website, I’m a big fan.
This weekend! Yes! These look delish.
Let me know what you think!
You have must have a lot of patience to do all that recipe testing–I probably would have given up after my second batch! Lol
I totally almost gave up. And I was crabby many saturday mornings after failed attempts. My husband thought I was going crazy 🙂
These look great! I typically don’t use all whole wheat flour because I find it makes my baked goods too heavy but your pancakes don’t look heavy at all. Maybe it’s the brand I have… would you mind sharing the brand you use? Also the orange juice is an addition I never considered before, I’ll have to give it a try!
For sure! I typically use a white whole wheat flour, either from Trader Joe’s or King Arthur Flour. It’s less dense than regular whole wheat. Side note: King Arthur flour is cheapest at Target. so expensive at Whole Foods. Also, I use orange juice in a lot of whole wheat recipes to cut the acidic taste of the wheat. I think I’ll make this the tip of the week. Thanks for the idea!
That is one gorgeous stack of pancakes!
Just curious, why do you specify cane sugar? Is it very different from typical granulated sugar? I guess I have never paid much attention to sugar types. This looks delicious (as always) and I’m dying to try it out this weekend!
Good question. I just started adding that to my recipes. I typically only use cane sugar. I don’t think it yields too different of a taste. The main reason I use it is because it’s unbleached. Let me know if you end up trying them out!
Well, thank goodness you perfected these for us! They look awesome!
These look stellar! The stubbornness to perfect pancakes paid off! I have decided we need to meet for breakfast. Right away.
I’m always open for breakfast! Any time of the day. I told my husband the other day that I’d prefer to have people over for breakfast rather than dinner. I’m not anyone would show up 🙂
I’m totally with you – cakey, heavy pancakes are just too much for me. I can’t even remember the last time I made pancakes, so I can’t wait to try this, the perfect recipe!
I gave up pancakes for a long time. I was never happy with them…until now. Let me know how you like them and if you make substitutions. I like your style! xo
I have been craving pancakes for weeks! I am definitely making these soon! And, I agree with you, I much prefer thinner pancakes. I love the way the look and I find thicker pancakes hard to cook through without burning. I’m too impatient with thicker pancakes, I end up cranking up the heat, and then burning ensues!
I’m the same way! Mine always used to end up burned and undercooked in the middle. You’ll have to let me know what you think if you end up making these!