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“This is a recipe I developed wanting a light fluffy but great tasting whole wheat pancake. I hope you like it too.”
24-30 pancakes

Ingredients Nutrition


  1. Preheat skillet. If using a nonstick electronic one heat to 350. If using an cast iron skillet on a gas stove set gas flames about medium to low. I have never cooked this recipe on a skillet and an eclectic stove.
  2. 1. Mix / Sift dry ingredients (it is not necessary to sift but I have found that it makes a better pancake when I do).
  3. 2. Mix liquid ingredients (basically you want as much liquid as you have dry that is why the milk is a variable).
  4. 3. Pour liquid ingredients into dry and mix with a hand mixer until lumps are gone. Batter should be runny. If it is not put a little more milk in as you mix.
  5. 4. Let sit for about 2 minutes. Batter should stiffen up some (whole wheat is absorbing some of the liquid.
  6. 5. Use a ¼ cup measuring cup to pour pancake batter on the skillet. Usually only about a 1/8 of a cup comes out that is about what you want. On my nonstick electronic skillet I can fit 8 pancakes.

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