Whole-Wheat Pancakes Recipe

by Beth Montgomery on September 3, 2009

in Breakfast Recipes, Frugal Cooking, Recipes

Thanks Lynn’s Kitchen Adventures for this recipe!

1 1/4 tsp Dry Active Yeast
1/4 Cup Warm Water
3/4 Cup Whole Wheat Flour (or All-Purpose)
1 1/4 Cup All-Purpose Flour
1 TBSP Baking Powder
1 tsp Baking Soda
1 tsp Sugar
1/2 tsp Salt
3 Eggs
2 Cup Milk (or Buttermilk)
2 TBSP Vegetable Oil
1 Cup Fruit (Optional)

In a small bowl, dissolve yeast in warm water and let sit for 5 minutes. In a large bowl, combine all of the dry ingredients. Next, beat in eggs, milk, and the yeast mixture. Cover and refrigerate 8 hours (or overnight).

To make pancakes, pour 1/4 cup full of batter onto a greased hot griddle or in a frying pan. Turn when bubbles form on the top of the pancake and cook until golden brown.

Freezer Tip: You can tray freeze pancakes to use at a later time. Thaw before heating in the microwave. Get tips for freezing breads and baked goods HERE.

  • Like on FaceBook
  • Pin It
  • Print Friendly and PDF

Enjoy this deal? Sign up for more!

Subscribe to our FREE deals newsletter to get great deals by email daily and never miss a deal!
More Options

Comments on this entry are closed.

Previous post:

Next post: