WHOLE WHEAT BLENDER PANCAKES — Made with whole wheat flour, these healthier pancakes are easy to whip up in your blender, and come out light and fluffy every time!
While I love the idea of serving my family whole wheat pancakes for breakfast, it’s been hard to find a recipe we all enjoyed, until these Whole Wheat Blender Pancakes came along.
I don’t know if it’s the blender that makes the difference, but these whole wheat pancakes come out light and fluffy, rather than dense and heavy, like so many whole wheat recipes do.
And I love the fact that the blender does all the work of mixing the batter for me. The trick is to blend the milk and whole wheat flour for several minutes before adding the remaining ingredients.
We love these pancakes almost as much as our favorite fluffy pancake recipe, and this has become our go-to recipe when we want to enjoy a slightly healthier pancake.
For an even fluffier version of these pancakes, you can always use half all-purpose and half whole wheat flour. But the pancakes turn out so delicious with all wheat flour that we’ve never felt the need to adapt the recipe at all.
Of course, if you top these pancakes with whipped cream and fruity syrup like my boys usually do, they become significantly less healthy.
Fresh fruit, real maple syrup, and nut butters are somewhat healthier topping choices. But pancakes are kind of an indulgent breakfast either way, so to for the sugary sweet stuff if that’s what you’re in the mood for!
If you want to add mix-ins, like blueberries or chocolate chips, be sure to stir them in by hand once you’ve finished blending. Obviously you don’t want your mix-ins getting blended right into the batter.
Just a note: these pancakes do take a bit longer to cook through than regular pancakes. Be sure and wait to flip them until you see bubbles forming on the surface of the pancake.
We’ve tried a lot of whole wheat pancake recipes, and these Whole Wheat Blender Pancakes are by far our favorite. Hope you love them as much as we do!
Be sure to save this recipe for Whole Wheat Blender Pancakes to your favorite Pinterest board for later.
Here’s what you’ll need to make Whole Wheat Blender Pancakes
- Whole wheat flour
- Vegetable oil
- Baking powder
Whole Wheat Blender Pancakes
Made with whole wheat flour, these healthier pancakes are easy to whip up in your blender, and come out light and fluffy every time!
- 2 1/4 cups whole wheat flour
- 2 cups milk
- 4 eggs
- 3 tablespoons sugar
- 4 tablespoons vegetable oil
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- Add whole wheat flour and milk to a blender. Blend for 3-5 minutes, until smooth and slightly thick.
- Add eggs, sugar, oil, salt and baking powder and puree until well mixed.
- Heat a griddle or skillet over medium heat. Add about 1/4 to 1/3 cup of batter and cook until bubbles form on top of the pancake. Flip the pancakes and cook until golden brown on both sides.
- Serve with syrup, fruit, or your favorite pancake toppings.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 260Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 98mgSodium: 441mgCarbohydrates: 33gFiber: 4gSugar: 8gProtein: 10g
Never miss a Let’s Dish Recipe:
Facebook | Pinterest | Instagram | Twitter
If you love this recipe, you might also like:
More Delicious Breakfast Recipes
Overnight Yeast Waffles
With a yeast batter that's mixed up the night before, these light and fluffy waffles are wonderful for both holiday breakfasts as well as busy week day mornings.
Pumpkin Chocolate Chip Banana Muffins
Made with both pumpkin and banana, and studded with mini chocolate chips, these moist and tasty muffins are perfect for breakfast or snacking.
There's nothing more convenient than a make ahead breakfast, which makes these delicious pancakes perfect for weekday or weekend mornings, and even holidays and special occasions.
Oven Baked German Pancakes
A simple mixture of eggs, milk and flour is baked up in a buttery pan until it's light and fluffy. Serve for breakfast, lunch or dinner with syrup, fruit, or just a sprinkling of powdered sugar.
Restaurant Style French Toast
Crispy on the outside and fluffy on the inside, this French toast is as good as any you'll get in a restaurant. Serve with your favorite syrup or fruit topping.
Make Ahead Bran Muffins
Make the batter for these bran muffins and keep it in the refrigerator for up to 4 weeks! A great way to serve up fresh muffins for breakfast or snacking, any time the craving strikes.
Who Dished It Up First: Adapted from Twelve on Main
Leave a Reply