Favorite Fluffy Whole Wheat Pancakes

We gettin’ fluffy up in heeeyaaaaa. You know those Sunday mornings at home when you feel you’ve made it to the peak of the week, that special bubble of a day where society allows you to be a sloth, and you’re like “hell no am I having a boring breakfast this morning.” Well that’s me every Sunday. Enter my Lemon Blueberry Pancakes, Ultimate Vegan Pancakes, and Whole Wheat Orange Pancakes with maple tahini syrup. Gahhhh it’s like picking a favorite child!

How to make fluffy pancakes

Baking powder. We’ve got a hefty 3 ½ teaspoons here for ultimate fluffiness! Whole wheat pastry flour. It’s a bit lighter than regular whole whet flour, in my opinion. You could also use all-purpose flour or a mix of the two. A hot oiled/buttered skillet. When you put a drop of water on the skillet, it should sizzle. You want the pan hot enough that you’ll get that nice browning but not so hot that the exterior burns. Medium heat or a bit below should be perfect. THICK batter. I always use a higher ratio of flour to liquid for thick and fluffy pancakes. Not over-mixing the batter. Lumps are your friend! Over-mixing means overworking the wheat protein (gluten) which leads to dense, chewy pancakes.

Reheating and freezing

These reheat beautifully. Make a batch on Sunday and refrigerate them in an air-tight container for easy, healthy breakfasts all week. Simply pop them in the toaster or microwave for 20-30 seconds to warm up before serving. To freeze, lay them in a single layer on a parchment-lined baking sheet and place in the freezer. Once they’re frozen, transfer to a baggie and store for up to two months. Freezing them flat prevents them from sticking together once frozen. You can reheat them from frozen in the toaster! Did you try this this magical pancake recipe and love it? Let me know by leaving a star rating and/or comment!