Whole Grain Pancakes

Whole Grain Pancakes

Homemade pancakes were a breakfast staple throughout much of my life. We often enjoyed Pancake Wednesday, plus another platter of flapjacks on the weekends. Not to mention enough leftovers to get through most other days of the week. To be honest, after a while, I almost got tired of pancakes! Crazy, right?! In recent years, my breakfast has transitioned to peanut butter toast or oatmeal, but as much as I enjoy those, I do sometimes miss a fancier breakfast. So lately, I’ve been trying to make these Whole Grain Pancakes semi-regularly. They make for an easy, special breakfast or a quick weeknight “breakfast for dinner”.

Soaking the Batter

What makes these Whole Grain Pancakes unique is that I soak the flour for 12-24 hours before making the recipe. This method makes the wheat easier to digest and the nutrients more readily available for the body. To soak the batter, mix two cups of whole wheat flour with two cups of water and two tablespoons of apple cider vinegar. Set it aside until you’re ready to make the pancakes. This can be done a full day before, the night before, or in the morning if you do “breakfast for dinner”.

The rest of the recipe is extremely simple. Just whisk in some baking soda, Celtic sea salt, butter, mashed banana, and natural peanut butter. The last two are meant to substitute two eggs. I like to use the banana for natural sweetness and peanut butter is rich and full of healthy fats.

When all the ingredients are mixed in, heat a griddle or frying pan. Sprinkle some water on the pan. If it sizzles, it’s hot and ready. Pour the batter into circles about four inches in diameter. If desired, this is the time to toss in some chocolate chips or blueberries. Then cook each side until golden brown and transfer to a cooling rack.

Serving Whole Grain Pancakes

There are countless ways to serve Whole Grain Pancakes! In the summer, my favorite is topping them with homegrown berries and freshly whipped cream! When berries aren’t in season, the classic butter and pure maple syrup is always a great option. But if you have some more time on your hands, you could also try making an elaborate charcuterie board. My sister over at Lauren & The Foreign has a knack for such things, so we got together last week for mimosas and Whole Grain Pancakes.

Our board featured blueberries, strawberries, bananas, chocolate chips, maple syrup, jam, bacon, and sausage. (I added the meat for the omnivores in my life, but if you’re a fellow vegetarian, just ignore that part! 🙂) As far as the mimosas go, you’ll have to follow up with Lauren’s blog for her tutorial. (I know nothing about cocktails!) The recipe isn’t posted yet, but stay tuned!


One of my favorite parts about this recipe is how adaptable it is! Some easy add-ins include chocolate chips or blueberries. I sprinkle them on right after I pour the batter.

To make pumpkin spice pancakes, swap out the banana for pumpkin puree. Then add some cinnamon, nutmeg, and cloves.

Another fall variation would be to sauté diced apple in butter and cinnamon and mix it into the batter. Apple pancakes are definitely a favorite of mine!

Whole wheat buttermilk pancakes

For more delicious breakfast recipes:

Whole wheat buttermilk pancakes

Whole Grain Pancakes

Whole Grain Pancakes are surprisingly simple, extraordinarily delicious, and even quite healthy! They're perfect for breakfast, lunch, or dinner.
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Course: Breakfast
Cuisine: American
Keyword: blueberry, breakfast, chocolate chip cookie, clean eating, cooking, egg free, maple, pancakes, refined sugar free
Prep Time: 10 minutes
Cook Time: 10 minutes
Soaking Time: 12 hours
Total Time: 12 hours 20 minutes
Servings: 4 servings
Author: Rachel Alexandra


  • Griddle or frying pan


  • 2 cup whole wheat pastry flour
  • 2 cups water
  • 2 Tbsp apple cider vinegar
  • 1 tsp baking soda
  • ½ tsp Celtic sea salt
  • ¼ cup mashed banana
  • 3 Tbsp natural peanut butter
  • 2 Tbsp butter (melted)


  • In a large bowl, whisk the flour, water, and apple cider vinegar. Set aside at room temperature overnight or up to 24 hours.
  • When the soaking is complete, drain off the extra water.
  • Whisk in the baking soda, salt, banana, peanut butter, and butter.
  • Heat a frying pan or griddle over medium-low heat. To see when it's hot enough, sprinkle a few drops of water on it, and it will sizzle when ready.
  • Pour or scoop the batter onto the griddle. The pancakes should be about 4 inches in diameter.
  • After a few minutes, air pockets should begin to form and the pancakes will look barely cooked around the edges. Using a pancake flipper, peak underneath the pancakes to check if they are golden.
  • When they've reached your desired level of color, flip and cook for a few more minutes on the other side.
  • When the pancakes are cooked, transfer them to a cooling rack and repeat with the remaining pancakes.


When the pancakes are first poured, try sprinkling on some chocolate chips or blueberries.
If vegan or allergic to milk, use coconut oil instead of butter.
Serve with berries and freshly whipped cream, apple butter, or pure maple syrup!
Tried this recipe?Tag your photo with @roots_and_rosemary

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