Gramma Momo's WW Pancakes

Gramma Momo's WW Pancakes

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IAgardener55 1

"This is my version of a great recipe that I found in my Mom's recipe book. It actually came from my grandmother Momo around WW2. My only real change was substituting applesauce for the oil. Feel free to try either way."
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40 m servings 62 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 62 kcal
  • 3%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 143 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. Whisk whole wheat flour, baking powder, baking soda, and salt in a bowl. Mix in brown sugar, breaking it up into pea-sized pieces. Beat eggs in a separate bowl and stir milk, applesauce, and vanilla extract into eggs. Make a well in the dry ingredients and pour in the milk mixture; stir until just combined. If batter is too thick, add more milk.
  2. Grease a skillet or griddle with vegetable oil and place over medium-high heat. Scoop 2 tablespoons of batter onto the hot skillet and cook pancake until browned on the bottom and bubbles appear in the top, 2 to 3 minutes. Flip the pancake and cook until browned, 2 or 3 more minutes. Repeat with remaining batter.


  • Cook's Note:
  • Do not overmix. Use 2 tablespoons to 1/4 cup batter for each pancake.


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I followed the recipe exact, only cutting the brown sugar back by half. The pancakes turned out a little flat but they were delicious. I served them with homemade Maple-Vanilla Syrup on top. I w...

The serving size must be a typo. It should probably say it serves between 2 and 4 people. I cut the recipe in half and it fed my son & I. It made 10 smallish pancakes. I cut the baking soda & po...

I love vintage recipes and this World War II recipe is one to treasure. Without a doubt, it’s the best whole wheat pancake recipe I’ve tried. I used white whole wheat flour and vegetable oil ...

This was a great recipe. My dough ended up being a little thick so i had to add 1/4 cup more milk after which it was pourable. The pancakes themselves were pretty filling, we ate them for dinner...

I was surprised at how good these tasted! The grainy texture might throw some people off who are used to white flour pancakes, but the taste is so yummy! My kids loved them and so did I! I dec...

I made changes based on what I had on hand, but nothing that should have changed the outcome of the recipe. I used half whole wheat and half barley flour, halved the brown sugar, and replaced on...

I used oil instead of applesauce (as the poster describes was in the original recipe), and I added 1 TBL Cinnamon, 1 cup chopped Walnuts, plus 1 cup dark chocolate chips. They were perfect. Th...

The best wheat pancakes we have found! I ended up adding 1/2 cup more milk, but kept everything else the same. These deliciously thick, slightly sweet pancakes will be made again and again in th...

All I had on hand was regular self rising flour to use in this recipe. I cut back to 1/2 teaspoon of baking soda and 1 tsp of baking powder. They turned out great.

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