Whole Wheat & All Purpose Flour Pancake Recipe – Easy Homemade

Last Updated on 4 months by Neha Deshmukh

Whole Wheat & All Purpose Flour Pancake Recipe – Easy Homemade

Hey everyone! Pancakes are just… happiness on a plate, aren’t they? I remember making these with my grandmother when I was little, and the smell always filled the whole house with warmth. This recipe is a little twist on that classic, using a blend of whole wheat and all-purpose flour for a bit of extra goodness. It’s super easy, and perfect for a lazy weekend breakfast or a quick treat.

Why You’ll Love This Recipe

These aren’t your average pancakes! They’re wonderfully fluffy thanks to the little trick of using dried yeast. The combination of whole wheat and all-purpose flour gives them a lovely texture – soft, but with a slight chewiness. Plus, they’re incredibly versatile. You can customize them with your favorite toppings, and they’re a great way to get a little whole grain into your day.

Ingredients

Here’s what you’ll need to whip up a batch of these delicious pancakes:

• 2 cups lukewarm water (about 475ml)
• 1 tsp dried yeast (approx. 3g)
• 1 cup all-purpose flour (approx. 120g)
• 1 cup whole wheat flour (approx. 120g)
• ½ tsp salt (approx. 2.5g)
• 1 tsp sugar (approx. 4g)
• Oil for frying
• Honey and walnuts to serve

Ingredient Notes

Let’s talk ingredients for a sec! Using both all-purpose and whole wheat flour is key – the all-purpose keeps things light and fluffy, while the whole wheat adds a lovely nutty flavor and some extra fiber. Don’t skip the yeast! It really does make a difference in the texture, giving you pancakes that are beautifully risen.

As for toppings, honey and walnuts are my go-to, but feel free to get creative. A sprinkle of cinnamon, a dollop of yogurt, or even some fresh fruit would be amazing. If you don’t have walnuts, pecans or almonds work beautifully too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk the yeast into the lukewarm water. Let it sit for about 5 minutes – you’ll see it get a little foamy, which means it’s waking up and ready to go.
2. Now, add the all-purpose flour, whole wheat flour, salt, and sugar to the yeast mixture. Whisk everything together until you have a nice, thick batter. Don’t worry about getting it perfectly smooth – a few lumps are totally fine.
3. Cover the bowl and let the batter rest for 15-20 minutes. This gives the yeast time to do its magic and really activate. You’ll notice the batter will get a little bubbly.
4. Heat a griddle or non-stick pan over low-medium heat. Lightly brush it with oil – just enough to prevent sticking.
5. Scoop about 1/3 cup of batter onto the hot griddle and gently shape it into a round pancake.
6. Cook for about 2-3 minutes per side, until golden brown and the center is fully cooked. You might need to adjust the heat if they’re browning too quickly.
7. Repeat with the remaining batter to make around 8 pancakes.
8. Serve warm with a drizzle of honey and a sprinkle of crushed walnuts. Enjoy!

Expert Tips

• Don’t overmix the batter! Overmixing develops the gluten too much, resulting in tough pancakes.
• Low and slow is the way to go. Cooking over medium-low heat ensures the pancakes cook through without burning.
• Check for bubbles. When bubbles start to form on the surface of the pancake, it’s time to flip!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based milk (like almond or soy) instead of water, and skip the honey – maple syrup is a delicious vegan alternative!
• Gluten-Free Adaptation: Substitute the all-purpose and whole wheat flour with a good quality gluten-free flour blend.
• Spice Level: Add a pinch of cinnamon or cardamom to the batter for a warm, fragrant twist. My friend, Priya, swears by a tiny bit of nutmeg!
• Festival Adaptation: During Makar Sankranti or Pongal, serve these with seasonal fruits like mangoes or berries for a festive touch.

Serving Suggestions

These pancakes are fantastic on their own, but here are a few ideas to take them to the next level:

• A dollop of Greek yogurt and some fresh berries.
• A sprinkle of chocolate chips (because, why not?).
• A side of crispy bacon or sausage for a savory-sweet combo.
• A glass of warm milk or a cup of chai.

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave. They won’t be quite as fluffy, but still delicious!

FAQs

1. Can I use only all-purpose flour or only whole wheat flour?

You can! Using only all-purpose flour will result in lighter, fluffier pancakes. Using only whole wheat flour will give you a denser, nuttier pancake.

2. What is the best way to prevent the pancakes from sticking to the griddle?

Make sure your griddle is properly heated and lightly oiled. A non-stick griddle helps a lot too!

3. Can I make the batter ahead of time? If so, how long can it be stored?

Yes, you can! The batter can be stored in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out a bit before cooking.

4. What are some other topping ideas besides honey and walnuts?

The possibilities are endless! Try fresh fruit, maple syrup, chocolate sauce, whipped cream, or a sprinkle of cinnamon.

5. My pancakes are browning too quickly on the outside but are still raw inside. What am I doing wrong?

Your heat is probably too high! Lower the heat to medium-low and cook the pancakes for a longer period of time.