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Adventures in food for curious cooks.

Half-Whole Wheat Pancakes


Half-Whole Wheat Pancakes

Lynley Jones

Half the flour in this recipe is whole wheat flour. This makes for a more substantial breakfast, without dramatically changing the taste. You can make a big batch and rewarm them for a quick, nourishing breakfast during the week.

Try them with Lemon-Blueberry Syrup.

Serves 4-6


Half-Whole Wheat Pancakes made in the Adventure Kitchen.

1 cup all-purpose flour

1 cup whole wheat flour

1 Tablespoon baking powder

1 teaspoon coarse salt (or half as much if using table salt)

2 eggs

2 cups milk (preferably whole)

2 Tablespoons melted unsalted butter

More butter for buttering the pan or griddle


1. Measure the first four ingredients into a large bowl and whisk them together.  

2. In a separate bowl, whisk the eggs, then whisk in the milk.

3. Slowly dribble the melted butter into the egg/milk mixture, whisking as you pour to prevent the hot butter from cooking the eggs.

4. Pour the wet ingredients into the dry ingredients, using a rubber spatula to mix everything together. Don't over-mix, and don't worry about small lumps.

5. Heat a large pan or griddle over medium heat and film the hot surface with butter. Carefully pour small circles of batter onto the hot, buttered pan.  When the edges of each pancake begin to look set, flip the pancakes to cook the second side. Work in batches until all the batter has been cooked. (If the outsides are browning a lot while the insides remain uncooked, turn down the heat a bit to cook them more slowly).

6. Serve hot with warm maple syrup or Lemon-Blueberry Syrup.


This is our go-to pancake recipe in my house. Whole wheat flour has a lot more fiber and protein than white flour, so it "sticks to your ribs" better and helps you feel full longer. Which is just what I want from my breakfast! Plus, you'll notice you don't need to eat as many pancakes to feel satisfied, so this recipe goes farther than you might think.

But the other half of the flour is white flour, so the pancakes are still soft and don't have an overly "healthy" whole-grain flavor. The overall effect is that they're both nourishing and delicious. ;)

I often make a big batch of these on the weekend, and then reheat them for a quick breakfast during the week. Just store them covered in the fridge.

I've found 2 methods for reheating that work well:

  1. Skillet method: Put the pancakes in a dry, cold nonstick skillet on the stove, then turn the heat to medium. Once the pan begins to warm up, cover and let the pancakes and warm for about 3 minutes. Flip the pancakes, cover and remove from heat. Let them sit for another 3-5 minutes, to fully steam through and soften until they're ready to eat.

  2. Microwave method: Put a serving of pancakes on a plate and cover with a damp paper towel. Microwave on high for 20-45 seconds, depending on how many pancakes you're reheating. If needed, flip them over and put back in for another 20-45 seconds until steaming.