Whole Wheat Pancakes | The Fauxmartha

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.

Whole Wheat Pancakes | The Fauxmartha

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.)

Whole Wheat Pancakes | The Fauxmartha

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.

Whole Wheat Pancakes | The Fauxmartha

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Whole Wheat Pancakes

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  • Yield: 16-18 pancakes 1x



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


  1. Heat a cast iron griddle on medium-low heat and preheat oven to 250°F degrees.
  2. In a medium bowl, melt butter and set aside to cool.
  3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  4. To the butter, whisk in the egg, orange juice, and vanilla until well combined. Stir in milk until evenly incorporated.
  5. 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.
  6. 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.
  7. 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.
  8. Serve with pure maple syrup and toppings of choice.
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 PS—check out my post over at Mint today. 

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