Dad's Double Whole Grain Pancakes Recipe

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Most Helpful Positive Review

Jan 22, 2006

These were surprisingly excellent! I am on Weight Watchers and was looking for a healthier alternative to traditional pancakes. Using solely whole wheat flour (eliminated the all-purpose flour) gave these a nuttier flavor, but they were so light and fluffy. I substituted 1/4 cup unsweetened applesauce for the butter and used 1/4 cup + 2 tbsp. Splenda instead of sugar. I used skim milk instead of the dry milk powder and water and also added 2 tsp. flax seed and 1/2 tsp. vanilla. If the batter is too runny, it can be thickened with a little extra flour. These freeze and reheat very well for a quick and filling breakfast. Great with no-sugar maple syrup and turkey sausage links!!

—Sunshine7

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Most Helpful Critical Review

Jun 12, 2009

I made these exactly as the recipe states only I didn't add the butter-the batter was so thin and watery. I added a whole extra cup of whole wheat flour and it was still super thin. I can't imagine how it would be if I had added the fourth cup of butter. They didn't taste bad though but it took forEVER to make them all. If I try it again I'll probably cut the water way down. Also I measure flour with a scale rather than using measuring cups so that may have had something to do with it.

—gale w

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108 Ratings

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Nov 21, 2005

These pancakes are delicious although we modified them to make them a bit fluffier and also healthier! We changed the butter to 1/3 cup of applesauce. We eliminated the water and used fat free milk, and a 1/2 tsp vanilla. We also added some wheat germ! They were delicious and the kids loved them!

—TwinMom

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Apr 10, 2006

Delicious! I cut the recipe in half & used whole wheat pastry flour for the white flour. Used 1/3 cup Splenda & even for me, with a notorious sweet tooth, thinks that 1/4 cup is plenty! Used 3/4 cup milk & 1/2 cup water. Added 2 tsp cinn & upped the vanilla to 1 tsp. Used 3 tbsp applesauce. I like my pancakes to be not to thick but not TOO thin & this worked perfectly. Loved the healthy ingredients. Thank you!

—LUVMYBOYS

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Dec 08, 2007

I’m giving this 5 stars even though I made several modifications. It’s a great recipe! My changes are: 1 1/2 C non-fat buttermilk and 3/4 C water instead of milk powder and water (I actually increased the water even more because my family likes thin pancakes with crisp edges, but for most it would probably be too thin). I also decreased regular flour from 1 C to 1/2C, and then added 1/4C flax seed meal, 1/4C wheat germ. Added about a teaspoon of cinnamon, too. Like other reviewers, I cut way down on the sugar (to slightly less than 1/2 C and also used honey for most of the sweetener). These were excellent pancakes. My husband is usually leery of the taste of “non-traditional” pancakes, but he gave it high praise. And my children gobbled them up. This has become my preferred pancake recipe!

—Faran H.

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Feb 21, 2005

We loved these "healthier" pancakes. I used applesauce instead of butter and splenda instead of sugar and was pleased with the result. I thought they were great without syrup as well. I made the full batch and froze the leftovers in little packages of 3 pancakes for individual microwave breakfasts on the run and they were great. Thanks for sharing this recipe.

—JILLYSMOM99

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Feb 05, 2006

An excellent and nutritious breakfast! I make them in batch and freeze between wax paper sheets - easy to heat up in the toaster or microwave for a quick snack. For variety I occasionally add fresh or frozen fruit at the last second before cooking. For fluffiest pancakes, wait until just before cooking to mix dry and wet ingredients and just fold in, don't stir too much.

—KNevard

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Aug 30, 2010

Totally like my Dad's pancakes. We had these every Saturday for years and it was worth the wait every Saturday just to have them. I made three small changes; I used all whole wheat flour, I upped the baking powder to 3 teaspoons and I only used just under a 1/4 cup of sugar. I might cut back the sugar even more next time but these were awesome. Really light and fluffy and just......AWESOME. This might be my new go-to pancake recipe. NOTE: This recipe makes a TON so if you're like me, you can freeze the pancakes in batches on a flat baking sheet and portion out into freezer bags for days you don't want to make a hot breakfast from beginning to end.

—Sarah Jo

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Nutrition

Calories
121 kcal
6%

Carbohydrates
17.4 g
6%

Cholesterol
40 mg
13%

Fat
4.2 g
6%

Fiber
1.2 g
5%

Protein
4.2 g
8%

Sodium
209 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Dad's Double Whole Grain Pancakes

Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories: 121
Calories from Fat: 38

% Daily Value *
Total Fat 4.2g 6 %
Saturated Fat 2.3g 12 %
Cholesterol 40mg 13 %
Sodium 209mg 8 %
** Potassium 131mg 4 %
Total Carbohydrates 17.4g 6 %
Dietary Fiber 1.2g 5 %
Protein 4.2g 8 %
Sugars 7.8g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 9 %
Iron 7 %
** Thiamin 10 %
** Niacin 14 %
** Vitamin B6 4 %
** Magnesium 7 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.