100% Whole Wheat Pancakes
I am not one to frequently sift flour in my recipes, but taking a minute to do so here will allow you to use all whole wheat flour and still achieve a light pancake. Using a fine mesh strainer and gently tapping the contents over a mixing bowl is a quick and easy way to do this.

Yields 10-12 (3 to 4-inch) pancakes.


  • 1 1/4 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 large egg
  • 3 tablespoons packed brown sugar
  • 1 1/4 -1/2 cups canned light coconut milk (may substitute milk of your choice; see notes)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • Optional: 1/2 cup blueberries or chocolate chips
  • Coconut or vegetable oil for the skillet
  • Pure maple syrup or topping of choice, for serving


  1. Sift the flour and baking powder over a bowl, and then set aside.
  2. Beat the egg in a mixing bowl. Mix in the brown sugar, and then add 1 1/4 cups milk, the vanilla, and salt.
  3. Stir in the sifted flour mixture until just moistened. If the batter seems too thick at this point, slowly add the remaining amount of milk until the batter is thick but pourable. If you like a thicker pancake, keep the batter on the thicker side. Gently fold in the blueberries or chocolate chips, if using. (Conversely, you may evenly distribute them over the batter while cooking.)
  4. Preheat a heavy-bottomed skillet over medium heat. (I love a cast iron skillet for this.) Add a couple teaspoons of oil, just enough to coat the bottom of the pan. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until beginning to bubble, about 1 1/2 minutes. Flip, and continue cooking until golden brown, adjusting your heat as necessary (I often have to reduce the heat to medium-low after the first few pancakes) and adding an extra teaspoon or so of oil with each batch.
  5. Serve with maple syrup or toppings of choice. Any leftovers may be refrigerated or frozen. I like to reheat in the toaster oven until just warm. If you would like to keep the pancakes warm until serving, place them in a 200-degree oven while cooking the rest.


  • Brown sugar adds a hint of sweetness and moisture to this recipe. However, if you choose to substitute honey or maple syrup, I recommend reducing the amount of milk added initially. Start with 1 cup and add a tablespoon at at time until a thick but pourable consistency is achieved.

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