Skip to main content

Oklahoma Agriculture in the Classroom


Food & Fun Recipes

Whole Wheat Pancakes

Ingredients (Serves 5)
  • 2 cups whole wheat flour
  • 1 tablespoon oil
  • 2 tablespoons honey
  • 1 tablespoon baking powder
  • 2 eggs
  • 2 cups milk
  1. Preheat a lightly oiled griddle or fry pan.
  2. Combine all ingredients in a large bowl.
  3. Whisk until smooth.
  4. Pour by ¼-cupfuls onto greased griddle or frying pan.
  5. When bubbles begin to appear on top, flip.
  6. Cook until they spring back when touched.
Vocabulary Activity
  1. In a large bowl, whisk the milk, sour cream, eggs, butter, molasses, and vanilla until well mixed. The mixture should not have any clumps of sour cream. Tip: Use a blender on medium-low speed to mix the wet ingredients.
  2. Sift the flour, sugar, baking powder, ginger, cinnamon, baking soda, nutmeg, cloves, and salt over the large bowl holding the wet ingredient mixture.
  3. Slowly whisk the ingredients until the batter is smooth.  The batter should not be runny but also not too thick. You can add more water or milk if needed.
  4. Heat a non-stick frying pan on medium low heat and coat it with non-stick spray.
  5. Pour ¼ cup of the pancake batter in the pan. Spread the batter in a 5 inch circle.
  6. Watch for the pancake to start forming bubbles around the 1 minute mark. When this happens, gently flip the pancake over and cook for 60 seconds or until golden.
  7. Spray non-stick spray between cooking new pancakes. Serve immediately.