Someone save me from buying an ebelskiver pancake pan. Williams and Sonoma keeps sending me their catalog and in each one they have all these gorgeous photos of powdered sugar dusted fat, airy pancakes stuffed with all sorts of goodness. At first I thought, eh, whatever, what a uni-tasker. Now with each new catalog however I find myself dreaming of owning one. But yikes what a uni-tasker!
Speaking of pancakes, this post is kind of short and sweet, nothing exotic like an Danish ebelskiver, but I was just so surprised and delighted to find such a simple and tasty 100% whole wheat pancake recipe that I had to share it. I found it in Alton Brown’s I’m Just Here For More Food, a book I have owned for a while but have been trying to utilize more ever since I discovered that the #10 chocolate chip cookies contained within are really good. I have been trying to perfect that recipe for the flour I use, else I would have shared it with you by now. I’ve made them about 4 times in the last month!
But about these pancakes. My previous whole grain mix made excellent pancakes, but first, it was not 100% whole grain. Second, the pancakes were thinner–I love a thick pancake. Third, the recipe is for a mix, and I have never felt like scaling it down for just one morning’s worth of pancakes. I do want to make clear, however, that I really like that mix–these were sufficiently different though as to be a pleasant change. And so easy! Speaking of scaling, Alton’ recipe is for double this amount, which is way too many for me and the kids. But if you were serving 3 or more adults or 2 adults plus kids, you might want to double this recipe.
One quick note about the topping: when I was a kid I spent a weekend at my grandma’s and grandpa’s house, where they let me put brown sugar and syrup on my pancakes. Obscene I know–but typical grandparents. Anyway when I came home my mom said not both–but you can choose between them. I have not had syrup on my pancakes since that day. Butter and brown sugar are my pancake toppings of choice. Less photogenic than syrup, but oh-so-delectable.
Whole Wheat Pancakes
Alton Brown’s I’m Just Here For More Food
1 cup (5 oz, 142 g) whole wheat flour (I used white whole wheat)
1/2 t baking powder
1/4 t baking soda
1/2 t salt
1 1/2 T sugar
1 large egg
1 cup(8 oz) buttermilk
2 T (1 oz) unsalted butter, melted and cooled to tepid
plus more butter for greasing the pan or griddle
Whisk together the dry ingredients, including the sugar. Set aside.
Whisk together the wet ingredients. Pour over the dry ingredients and mix just until combined.
Ladle by the 1/4 cup-ful onto a hot pan or griddles that has been swiped with butter while hot. Cook until the pancake is firm enough to flip–you will see bubbles form in the batter and the edges will start to cook golden. This makes a thick pancake–you may need to adjust the heat to cook the middle without burning the outsides compared to other pancakes. When it is golden and cooked through (I sometimes peek for the first 1 or 2), it is ready to serve.
I told you it was super easy–especially if you use a scale!
Thank you for this! I have been looking for a good whole wheat pancake recipe, and this one looks like it can’t be beat (LOVE Alton Brown, by the way).
Also, brown sugar topping??!??! That, right there, is brilliance.
PS. I have a cast-iron ebelskiver pan that a friend gave me. It’s made by Lodge so I’m willing to bet it was a little less expensive than the Williams-Sonoma version. Just thought I’d mention it, in case you find yourself falling for the uni-tasker’s charms.
Man, you’re giving me a hankering for some pancakes, Laura. I may have to make these for my lunch today. Yep, I get to be at home today. Hmm, yeah, I’m definitely going to make these. They look awesome, and I just love the ones topped with brown sugar!!
You have just sold me on the brown sugar madness, it sounds awesome.
This looks delicious! We would put butter and brown sugar on our pancakes too. Dad would also pour a little milk over his. I couldn’t do the milk. I liked the brown sugar and butter too much to dilute it with milk! Sometimes I will put peanut butter and pure maple syrup on them!
Man… now I want pancakes. Fortunately I have a lot of buttermilk left over from my most recent bout of shortcake experimentations.
that pna torments me too… even though Ii know I would use it like 3 times and then let it collect dust.
1) As soon as you said “unitasker” my heart sang. My thought with every kitchen gadget is always “WWAD”?
2) I LOVE “I’m just here for the food” and “I’m still just here for the food”
3) These look so much better than the passover pancakes I made last week.
I am not a fan of syrup on my pancakes. But butter and sugar : that one I got to try.
i get downright giddy at the mere mention of pancakes, and i know exactly what you mean about the temptation to purchase an ebelskiver pan. it looks like such fun, and come on–it’s a pancake in a ball into which you can inject anything!!
and as someone who used to eat brown sugar chunks straight from the bag, i think i’ll have to give your pancake topping of choice a try. 🙂
Mmm…if brown sugar and syrup is wrong, than why would anyone want to be right? 😛
I am always kind of “suspicious” when using whole wheat, but you prove me wrong! Looks delicious!
I love new pancake recipes – this will make family very happy over the weeked. They look delicious.
I love pancakes and so do the kids but they won’t let me make anything but the plains ones! At least now though I can kick up ’em a knotch with the brown sugar and butter idea. Thanks!
~ingrid
I just made these pancakes tonight for dinner (yep breakfast for dinner tonight)and they were wonderful! The texture is just slightly different than regular pancakes, but not something I (or my ficky fiance) disliked.
Thanks for posting such a great recipe, and I’ll be linking back to this when I post later tonight!
I just made these pancakes and they are amazing! My 1 year old son is shovelling them into his mouth so fast, I can barely get a moment to enjoy mine. I didn't have buttermilk, so I used 1/2 c of 2% with 1/2 of greek yogurt. They are really fluffy, and I found that flipping them 3 times was the treat for me.
Thanks for the post!
Thanks for a great recipe! This is the best whole wheat one I've tried. Also discovered they make EXCELLENT waffles!!
These are fantastic! I made them with regular 1% milk and 2 1/2 tbsp of vanilla yogurt instead of eggs and they turned out great! Thick and fluffy and delicious, looking almost exactly like the pictures. Thanks for sharing!