Whole Wheat Pancakes (food storage pancakes)

There are so many things to love about these pancakes. First of all they are whole wheat and still get nice and fluffy (it's actually quite difficult to achieve fluffy whole wheat pancakes, but not with this recipe). My son even enjoys them plain after they've cooled. My favorite way to eat these (so far) is with cooked apples and syrup. If you aren't accustomed to whole wheat, you may find them slightly dry or grainy, but a little extra syrup or butter can fix that issue no problem!

Makes approx. 14 medium pancakes

1 3/4 whole wheat flour
1/2 C powdered milk
1/4 C granulated sugar
1 1/2 TBSP baking powder
1 TBSP cinnamon (optional or can be replaced with other spices)
1/4 tsp salt
1 1/2 C water

1. Whisk together all dry ingredients in a medium-sized mixing bowl (make sure to break up any and all lumps).
2. Add water and gently whisk until just incorporated (don't over mix).
3. Preheat griddle or non-stick pan over 350 F/medium.
4. Allow batter to rest while the pan gets good and hot.
5. Grease the pan and ladle out portions of batter.
6. Allow to cook approx. 1-2 minutes or until edges firm up.
7. Flip the pancake over and cook another minute.
8. Remove pancake from pan.
9. Repeat steps 5-8 until all batter has been cooked.
10. Top with butter and/or your favorite syrup and enjoy!

Leftovers can be frozen and reheated (toaster, microwave, or oven) later.

Pin It