Whole Wheat Pancake Recipe

4 egg whites (or 2 whole eggs)

1/4 cup applesauce

2 cups buttermilk (or fruity yogurt)

No buttermilk? Just add 2 tablespoons lemon juice to a 2 cup measuring glass. Fill the remainder with milk. Let sit 5 minutes.

1 tablespoon baking powder

1/2 cup ground flaxseed (or wheat germ)

1/2 teaspoon salt

1 1/2 cups whole wheat pastry flour (whole wheat okay but pastry recommended)

1/2 cup fresh blueberries (or frozen, thawed to room temperature)(optional for those who have a hankerin' for whole wheat blueberry pancakes

In a small mixing bowl, whisk together eggs, applesauce, and buttermilk.

In a medium mixing bowl, sift or mix together the baking powder, ground flaxseed, salt, and flour. Make a well in the center and pour in the buttermilk mixture. Whisk everything together until everything is well blended.

If you're making whole wheat blueberry pancakes, fold your blueberries into your whole wheat pancake mix.

Heat a lightly oiled griddle or frying pan over medium-high heat. Pour 1/4 cup batter for each whole wheat pancake. Brown on both sides and serve hot with your favorite toppings.

Follow this recipe then experiment with your own ingredients, using our tips and techniques, to create a perfect whole wheat pancake recipe just for you!


There are many types of whole wheat flours that are sweeter and lighter than the traditional kind. Hard white wheat flour creates similar results as all white but is much better for you. There are other choices, too, like kamut flour, spelt flour, oat flour, and teff flour. These are all healthier alternatives. So explore...discover...and ENJOY!