Cinnamon Whole Wheat Pancakes

I talked about soaking grains before in my Soaked Oatmeal recipe. We’re finding even gluten is well tolerated by us if we soak them, so I soak this pancake recipe. It totally does not require that if you prefer to skip the soaking part though. They are delicious whole wheat, lightly sweetened cinnamon pancakes. They also are very freezer friendly!

In this recipe I typically use coconut sugar and it turns out delicious. If you’ve never used coconut sugar it reminds me a lot of your typical brown sugar. It has a low glycemic index and several B vitamins, making it a great alternative to refined sugars in many recipes.

Please excuse the fact that we ate all the round pancakes before I took the picture. We were hungry.

cinnamon whole wheat pancakes

Whole Wheat Pancakes

  • 3 cups milk, coconut or almond milk should work just as well or 2.5 cups milk plus .5 cup yogurt works great or buttermilk is also perfect
  • 3 cups whole wheat flour, we used a white whole wheat.
  • 1 tablespoon apple cider vinegar, *only if using the soaking method, also not needed if part of your 3 cups of milk includes cultured buttermilk or yogurt
  • 1 tbls coconut sugar
  • 2 tspn cinnamon
  • 1/2 tspn baking soda**
  • 1/2 tspn cream of tartar**
  • 6 tbls butter, palm oil, or coconut oil melted + plus extra for cooking
  • 3 eggs

For soaking: Mix together milk, *acid if needed, and flour together 8-24 hours before (I aim for 10-12 hours). Cover the bowl and allow to sit.

When you’re ready to make the pancakes, mix all the rest of the ingredients into the flour and milk. Don’t over mix, stir until just incorporated.

If not soaking: Mix all ingredients together until just incorporated.

Heat your skillet. I use cast iron because we don’t use any nonstick. This will change pancake cooking temperatures just a bit (lower temps when using cast iron). I heat my skillet over medium heat. I add palm shortening, butter, or coconut oil to the pan (about a tablespoon before each frying pan full of pancakes). This will give you a nice yummy crust ring around the pancake. This was something my hubby raved about his Nanny doing that I took a long time to figure out how it was done. Adding fat and basically frying the pancake in it is how you get that crust.

Once heated add your pancake batter. We like small pancakes so I normally use a 1/3 cup measuring cup to pour in my batter. Flip the pancakes with a spatula once you see several bubbles. If they don’t flip easily wait a bit longer on the next one. I’ve decided pancake cooking is an art that’s taken me a while to perfect. But all the failures were still yummy!

You will have to do several skillets full of pancakes. This makes a lot! We normally have them for dinner one night and then I have enough to  freeze for 2-3 breakfasts.

How to freeze:  Place cooled pancakes on a cookie sheet covered with parchment paper or a silpat mat. Place in freezer for 1-2 hours, or until you remember them. Then put frozen pancakes into a freezer bag. When ready to re-heat, pull out of the freezer and place on a baking sheet. Heat oven to 325 degrees and bake for 5-7 minutes or until heated well. 

**You can replace the baking soda and cream of tartar with 1 tspn of baking powder. If necessary (for allergies) you can also leave both out, it just will result in a denser pancake.

Shared at Whole Foods Wednesday, Real Food WednesdayWildcrafting Wednesday, Little House in the Suburbs, and Full Plate Thursday.

Leave a Reply

  1. Yum, what great pancakes, this is a very flavorful recipe. Thank you very much for sharing with Full Plate Thursday and have a great week!
    Come Back Soon,
    Miz Helen