These Fluffy Whole Wheat Pancakes with ground flaxseed and Greek yogurt (or buttermilk) will be your new favorite, go-to breakfast recipe! They are simple, healthy and insanely delicious! Plus they're freezer-friendly! #wholewheat
Preheat electric griddle or non-stick pan to medium-high heat (350 degrees F).
In a small bowl, mix together the dry ingredients (all-purpose flour, whole wheat flour, ground flaxseed, baking powder, baking soda, salt, cinnamon and coconut sugar). Set aside.
In a large bowl whisk together the milk and Greek yogurt until smooth.
Add vanilla and egg and whisk until combined.
Add applesauce and whisk until combined
Add dry ingredients to wet ingredients and whisk/stir until the mixture is smooth.
Grease your griddle with butter, cooking spray or coconut oil.
Pour batter in ¼ cup portions onto your pre-heated, greased griddle.
Cook on the first side for about 2-3 minutes or until the middle begins to bubble and the sides look set.
Flip and cook for 1-2 more minutes until the second side is browned.
How to make these whole wheat pancakes ahead of time:
I love these pancakes because there are three ways to make them in advance to enjoy quick and easy in the morning!
Mix the dry ingredients together the night before and leave them covered at room temperature until the morning. Then follow the recipe as written in the morning and you're ready to go!
Make the batter the night before. Store it in the refrigerator covered until the morning. You will need to stir it to degas it before cooking, and possibly add a touch more milk to thin it out, then cook on a griddle or nonstick pan as the recipe directs.
Make the whole batch ahead of time and freeze! Follow the recipe as it's written and flash-freeze the cooked pancakes on a large baking sheet. Then transfer them to an airtight container and store in the freezer for up to 3 months. To enjoy, just pull some out of the freezer and heat in the microwave or toaster!
Ingredient Substitutions
All-purpose flour/Whole wheat flour. You could use all whole wheat flour or whole wheat pastry flour, the pancakes will just be a little denser (but just as delicious). You can also use an all-purpose gluten-free flour and oat flour combination if you'd like to make them gluten-free.
Ground Flaxseed. I don't recommend making substitutions for the ground flaxseed. It adds so much to the texture, flavor and nutritional profile of these whole wheat pancakes!
Coconut sugar. Any granulated sugar works perfectly in this recipe! I've used raw organic sugar & coconut sugar with perfect results!
Milk. Any variety of milk should work great in this recipe! I have used 2% milk and almond milk with great results!
Greek yogurt. Both plain and vanilla flavored Greek yogurt work perfectly in this recipe!
Applesauce. If desired you can use an equal amount of mashed banana instead of applesauce!
NOTE: You can also substitute 1 cup of buttermilk for the milk and Greek yogurt. So instead of using 3/4 cup milk, 1/4 cup yogurt...simply use 1 cup of buttermilk if you keep it on hand!
To keep warm:
If you'd like to keep pancakes warm in between batches, preheat your oven to 200 degrees F. As the pancakes come off the griddle, transfer them to a large baking sheet and put them in the oven to stay warm.
To store:
Store any leftover whole wheat pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months!
To freeze
These Fluffy Whole Wheat Pancakes freeze beautifully! After we've eaten our share I toss the rest on a baking sheet to flash-freeze them. Once they're frozen I transfer the pancakes to an airtight container or ziplock bag! Simply reheat in the microwave or toaster and you have an easy, healthy breakfast ready in seconds!