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Whole-Wheat Pancakes

(recipe, Amy Halloran)


You can use hard or soft whole-wheat flour for these pancakes. The pancakes will be a little denser with hard wheats.


  1. 1 cup sifted whole-wheat flour (see Intro, above)
  2. 1 tsp. baking powder
  3. ¼ tsp. baking soda
  4. ½ tsp. salt
  5. ¾ cup milk
  6. 1 Tbsp. yogurt
  7. 1 egg


  1. In a small bowl, whisk together the dry ingredients. In a larger bowl, whisk together the liquids. Combine the two well. If the batter is too thick at this point, add a little more milk.
  2. Let the batter sit for 10 minutes before cooking on a hot buttered griddle. Since whole-wheat flours tend to brown more quickly, you'll want to flip these pancakes sooner than usual, just as bubbles begin to form.