These pancakes are made by my dad. They excel in every way!
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 28 |
| Yield: | 28 pancakes |
Ingredients
- 1 cup all-purpose flour
- 1 ⅓ cups dry milk powder
- 1 teaspoon baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 cups whole wheat flour
- ¾ cup white sugar
- 4 eggs, lightly beaten
- 3 cups water
- ¼ cup butter, melted
- 3 tablespoons vinegar
Instructions
- In a large bowl, sift all-purpose flour, milk powder, baking powder, baking soda and salt. Stir in whole wheat flour. In a small bowl, combine sugar, eggs, water, butter and vinegar. Make a well in the flour mixture, and pour in the egg mixture. Mix until smooth.
- Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.
Nutrition Facts
| Calories | 121 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 2 g |
| Sodium | 209 mg |
| Sugars | 8 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Perfect Recipe
I followed another reviewers suggestions and used all whole wheat flour, no white flour, and I increased the baking soda to 3 teaspoons. Very good recipe, definitely a keeper!
reduced water to 2 cups. sometimes we do 2 cups milk and omit milk powder. This is our go to pancake recipe.
It was sooooo good!!!
These turned out fantastic. My version that my family liked the most was an adaptation to the recipe where the butter was replaced with Applesauce and milk was used instead of water. I kept the vanilla, and I added about tablespoon of cinnamon and 2 chopped apples.
Good recipe! They kind of stuck to my frying pans, which are black non-stick but they tasted great and we ate all of them (2 adults, 3 little kids)! Yummy!
These are so good! I as well did the applesauce instead of butter. So wonderful! Especially knowing these aren’t bad for you! 🙂
Totally like my Dad’s pancakes. We had these every Saturday for years and it was worth the wait every Saturday just to have them. I made three small changes; I used all whole wheat flour, I upped the baking powder to 3 teaspoons and I only used just under a 1/4 cup of sugar. I might cut back the sugar even more next time but these were awesome. Really light and fluffy and just……AWESOME. This might be my new go-to pancake recipe. NOTE: This recipe makes a TON so if you’re like me, you can freeze the pancakes in batches on a flat baking sheet and portion out into freezer bags for days you don’t want to make a hot breakfast from beginning to end.
Good recipe. Time consuming, but the family loved it. Thanks!
These were delicious. My daughter ‘doesn’t like pancakes’, but these got her approval. Many thanks for a good whole wheat pancake recipe.
Flippin’ perfect!
I really liked these! Quartered the recipe and ended up with 5 pancakes which was perfect. Use all whole wheat flour and you’ll be fine – instead of just adding water, I used 1% milk (why not, right?!), skipped the butter, and added vanilla. Served with honey butter and homemade rhubarb compote. What a yummy start to the morning!
This are the BEST!!! I just made them, but made some slight modifications, I used skim milk instead of water, I used 10 little equal pachages for the sugar ( you can use splenda that is the best for baking, and cooking, but equal worked wonderfully), and also the flour: I used 2 cups of STONE GROUND WHOLE WHEAT FLOUR, (STONE GROUND is much better for you… because whole wheat by itself it means, that the flour is already processed, and is as bad as White flour) I did’nt use dry milk powder, didn’t use vinegar, and also didn’t use white flour. used some butter pam Spray, and YUMMY!!!!! topped with sugar free syrup, and a little bit of butter
I also changed a few things. I skipped the sugar and added 1/4 cup of applesauce for the butter. I didn’t sift the dry ingredients and found that this made it VERY lump (my bad). The flavor was exceptional! will make many more times. Made A LOT of cakes!
The batter was very, very thin and pancakes burned very quickly when cooked on medium heat, per the directions. Added 3 Tablespoons more wheat flour and turn down burners which helped. Tasted fine but nothing out of the ordinary.
These were very good and did make a huge amount. Not my favorite whole grain pancake recipe but it used ingredients that I had on hand. The family liked them too.
Great flavor and fluffy! Cut the recipe in half and made 10 pancakes using 1/4 cup batter/pancake. Used all whole wheat flour, 3 T unsweetened applesauce instead of butter, 1 c water, 2 T sugar and the rest splenda, added 2 t cinnamon and 1 tsp vanilla extract.
When I made them today, I didn’t have powdered milk, so I substituted 1% milk for for water and powdered milk. I was very pleasedwith the pancakes as I was looking for a recipe using whole wheat.
Wow! Even my little ones gobbled these up. Very tasty. I used applesauce instead of butter and didn’t miss the butter one single bit. They were light and thin pancakes, but that’s the way I like them.
We had run out of milk and these worked out great. I did add in a good amount of flax seed and some vanilla. I forgot the sugar and they were still great.
This is outstanding! My dad is diabetic, and the substitution of Splenda for sugar makes this work beautifully. Plus, they freeze so nicely that we have these available at a moments notice. Cut the recipe in half for four persons and still have some for the freezer.