I have high standards when it comes to pancakes. When I was younger, my mom always used James Beard’s recipe, often with blueberries, and always incredibly good (particularly when drenched with maple syrup). I used to order pancakes when we went out for breakfast but now I don’t even bother because I can’t stand their spongy texture. The thought of using Bisquik to make pancakes makes me shudder. The bar was set very high, very early, and I don’t see the point of ever eating a sub-par pancake.
I don’t know where my sister in law found this recipe, but I do know that these are the best pancakes I’ve ever had. They’re Mike’s favorite too, so when I surprised him with these on Valentines Day morning, he was pretty excited.
I love them for their heartiness, the nutty flavor of whole wheat and the textural contrast of the oats. They cook up beautifully brown and lacy and are just perfect with a slather of jam. I love, love, love these pancakes. Unlike some recipes that make dozens, this makes just 6 4″ pancakes, so you don’t have to slave away over the griddle for hours trying to use up all the batter.
Recipe:
1/2 cup plain yogurt (I use nonfat)
1/4 cup milk (more if the batter seems thick)
1 egg
1 tbsp vegetable oil
1 tbsp honey
1 tbsp brown sugar
3/4 cup white whole wheat flour
1/2 cup old fashioned oats
pinch salt
1/4 tsp baking soda
1 tsp baking powder
pinch cinnamon
pinch nutmeg
Whisk together the yogurt, milk, oil, honey, and egg in a large bowl.
Stir the remaining ingredients together in a medium bowl, then add to the wet ingredients and mix gently. If the batter seems especially thick, add a tablespoon or two of milk.
Heat a griddle and spray with nonstick spray.
Ladle out 1/3 to 1/2 cup of batter for each pancake and cook until golden brown on the bottom. Flip and cook an additional 2-4 minutes, or until golden both sides.
Serve with butter, jam, syrup, honey, molasses, applesauce, or whatever else you enjoy with pancakes.
i haven’t found a whole wheat pancake recipe that i love yet. can’t wait to try these!
My absolute favorite thing about this recipe: the small yield! I hate when pancake recipes yield 20 or more pancakes since there’s only two of us here. I will definitely try these – they sound delicious!
I love trying new pancake and/or waffle recipes, and I especially love when they are whole wheat, and I love it even BETTER when the instructions don’t involve beating the egg white! Thanks for posting this, I can’t wait to try it!
I am picky with my pancakes too. I like them wholesome and hearty and healthy! I can’t wait to try your recipe!
Better than James Beard? I’ll have to try them!
Ooh. I love this idea. I’m forever passing new pancake recipes to my husband. He’s our official pancake-maker.
The addition of oats is great!
Pancakes are always disappointing when I try them at restaurants. Yours on the other hand, look perfect!
Having tried literally dozens of different pancake recipes over the years, I must say these are pretty much perfect. I’ve made your recipe about 7 times now — and here are my comments:
Consider what you plan to serve the pancakes with — if you plan to serve with maple syrup, the recipe is great as is. if you plan to serve with sour cherry jam, the spices tend to conflict with the jam so skip those and add a 1/4 tsp of almond extract. if you plan to serve with blueberry preserve, skip the cinnamon/nutmeg and go with a pinch of lemon zest. Also, another option is to soak the oats overnight in yogurt — depending on the texture you/others like in a finished pancake.
Thank you so much for a healthy and highly addictive pancake recipe I can use for a lifetime!
These were fantastic! The only thing I changed was that I soaked the oats in vanilla yogurt overnight. The two extra tablespoons milk were definitely needed. I normally don’t like recipes with whole wheat (although I want to), but these were great and I can’t wait to make them again. Thanks for a great healthy recipe!