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“Don't let the healthy sounding title fool you! The whole wheat flour is enough to make these pancakes filling but is definitely negated nutrition-wise by the melted butter (not to mention all the syrup we add on top!!) I think these are pretty tasty myself, but was blown away when DH and DD both said they were the best pancakes they'd ever had. Ok, wow. Note: The resting step is KEY.”
8 6" pancakes

Ingredients Nutrition


  1. Mix dry ingredients in a large bowl.
  2. Mix wet ingredients in a seperate bowl.
  3. Add wet ingredients to dry, mixing until just combined and lumpy.
  4. Allow to rest for 10 minutes.
  5. Heat frying pan with a Tbs of butter until a drop of batter sizzles when dripped onto it.
  6. Drop a scoop of batter into the pan, spreading it out a bit to desired thickness (keep in mind it will double in thickness as it cooks).
  7. Flip when the edges are stable and dryish looking (about1-2 minutes).
  8. Serve warm with your favorite toppings (ice cream is GREAT on these!).

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