To all my breakfast lovers out there: this one is all for you!

Over the summer I made multiple batches of whole wheat pancakes trying to find the right one. Sometimes I followed recipes. Most of the time I did’t stick to them. Sometimes we had fresh zucchini from our garden and so I attempted to that incorporate that in. Each time I was just hoping for a batch better than the last.

After seeing the same results over and over again, I was discouraged that I’d ever find a fluffy (not gooey), thick (not thin), healthy (not sugar-filled) WHOLE WHEAT PANCAKE! Some batches were great but not make-again worthy. I wasn’t ready to settle with one yet. But the trials are over…and the answer is found.

Now, while trying to make this discovery sound as great as it is, I also recognize that everyone’s idea of a perfect pancake is different. And for whatever combination of reasons, different people can use the same recipe and get very differing results. If my pancakes had turned out like they did in the pictures, they would’ve been winners! But they didn’t look like that at all. Aside from the sometimes weird texture of the pancake, most of them didn’t get cooked in the middle because 1: the batter was so thick and therefore 2: the outside got burnt before the inside was anything more than the batter it started as 🙁

I started by mixing the dry ingredients together in a bowl like so


Then the wet ingredients in a separate bowl:

So anyway, I hope these pancakes work as well for you as they did for me! I’m usually a chocolate chip pancake person but these I enjoy far more with a dab of maple syrup. Make them yours and be sure to share how it went! Thanks for reading 😉


Whole Wheat Pancakes

Yield: About 8 pancakes


  • 3/4 cup + 3 Tbsp whole wheat flour
  • 1/4 cup old fashioned oats
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp vanilla
  • 1/2 cup +2 Tbsp milk
  • 1 egg
  • 1/4 cup applesauce
  • 1 Tbsp honey


  1. Mix all dry ingredients first.
  2. Mix wed ingredients in separate bowl
  3. Add wed ingredients to dry ingredients and stir until all dry ingredients are moistened.
  4. Heat greased pan over medium heat for at least 2 minutes before adding pancake batter. Make pancakes the size you choose. (Suggested size: 1/4 cup batter)
  5. When spatula can gently slide under pancake, flip. Cook until the same is true for the other side. Then eat them while they’re still warm and enjoy 🙂