Whole Wheat Pancakes

Whole Wheat Pancakes with Raspberries

I had been craving pancakes for a few days, and when I saw a tweet about making pancakes I knew what I had to do – pancakes for dinner! I looked around the internet for recipes and found a couple that I combined to create these. They are surprisingly fluffy for being 100% whole wheat.

They have a hint of sweetness, and are great to eat by themselves. About halfway through cooking the batch, I tossed in about 1/3 of a cup of raspberries. Very tasty!

These freeze very well. If you manage to have leftovers, put them into the freezer separated by some wax or parchment paper. Then re-heat in the toaster.

I don’t like maple syrup. I like to eat them plain or with a bit of jam. They are also very tasty with peanut or almond butter. My wife likes them plain too. How do you like your pancakes?



  • Wisk the dry ingredients in a large bowl.
  • pour in the wet ingredients and gently mix. the batter will be lumpy. avoid over mixing or you won’t have fluffy pancakes
  • cook the pancakes on a skillet or griddle on medium heat. resist the temptation to flip them early; instead wait until little popped air bubbles appear on top (~5 minutes) then flip.

Makes about a dozen


  1. Sounds and looks delicious! I like jam or peanut butter with my pancakes, maybe a light agave nectar but I am not big on maple syrup either. Nice raspberry addition!

  2. Noelle: I had fresh almond butter on mine this morning :)