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My family loves pancakes. So much in fact I decided to look for a better option than my traditional all-purpose flour recipe. They love these tender and fluffy pancakes made with healthy ingredients you will be glad to serve your family. The bonus is these pancakes are packed with flavor as well as nutritious ingredients.
When considering a recipe for healthy pancakes I looked at whole wheat flour but felt its heavy texture wouldn't be an acceptable substitute.
Another option is white whole wheat flour. This is flour that is ground from soft white wheat. It has a lighter color and a milder flavor. But for the best healthy pancakes, I chose to use whole wheat pastry flour.
Pastry flour from white whole wheat is a great substitute for all-purpose flour in baked goods, including pancakes.
To learn more about the benefits of whole grains, read my post on Get the Scoop on Whole Grains.
These pancakes include just a few simple ingredients. Whole wheat pastry flour sets the base for these pancakes.
Other dry ingredients include brown sugar, salt, and baking powder.
Wet ingredients include an egg, olive oil, vanilla, and almond milk.
Whole Wheat Flour Tips
While whole wheat pastry flour is similar to all-purpose flour, it is still whole wheat and a slightly heavier flour than all-purpose flour. I generally cut back 1 tablespoon per cup of flour when I convert a recipe.
Whole wheat flour also benefits from a light mix. Stir until combined, but it is ok to see a few small lumps of unmixed flour. Less mixing helps make a tender baked good.
A final tip for working with whole wheat flour is to give the batter time to rest. Wait 10-15 minutes before making your pancakes or other baked goods.
How to Make Pancakes
This is an easy recipe.
Whisk eggs, olive oil, milk, and vanilla together.
Mix dry ingredients, including flour, baking powder, brown sugar, and salt in a large bowl. Add egg mixture and gently stir until well mixed. The dough may have small lumps that are not totally combined.
Let rest for 10-15 minutes.
Heat your pan over medium-low heat.
Add 1/4 cup of batter to the pan. Most large frying pans will fit 3-4 pancakes.
Adjust heat to low. Cook until you start to see bubbles form in the batter.
This is the point where you want to flip the pancake.
Continue to cook until the pancake springs back when you gently press it with your finger. Don't press pancakes flat.
Serve and enjoy with cooked fruit or syrup.
Sometimes when I know we have a busy week ahead, I will double the batch. Most of the second batch I store in the refrigerator in an air-tight container.
These are great for a quick breakfast before running out the door.
Microwave: heat on a plate for 30 seconds. Rotate and continue to heat in 15-second increments until pancakes are heated through.
Toaster: Set toaster on low and allow to toast. You may need to rotate and heat again.
The pancakes can be made with White Whole Wheat Flour or event regular Whole Wheat Flour.
The texture maybe a little more grainy and you may need to adjust the liquid so your batter is pourable.
Honey is sweeter than brown sugar and has more water. In replacement of one tablespoon of brown sugar, use approximately 2 teaspoons of honey.
Healthy Breakfast Ideas
January 2021 Update: Post updated with ingredients, new images, and updated recipe directions.
August 2021 Update: Added FAQ section to post and updated images.