Not being much of a breakfast food person I typically stick to cereal (hot or cold).  The trouble here is that breakfast foods are my husband’s absolute favorite.  It is not that I’m overtly trying to avoid his favorite foods.  I just don’t typically think about sausage and eggs, pancakes etc.  So, for two glorious days I cooked a nice big breakfast.  Day 1 we had these wonderful little whole wheat pancakes.  I was sure they were going to be dense, but to my dismay they were light and fluffy.  Day 2 we served up some left over St. Patrick’s Day favorites in the form of corned beef hash

Today I’ll be sharing my recipe for these wonderful little whole wheat pancakes from scratch that are surprisingly good, if not great!  I loved them!  And I was pleasantly surprised how long it took for me to become hungry.   I typically find myself crashing and burning with these sorts of breakfast treats (maybe it only tastes like a treat).  Looking for more breakfast ideas?  Look no further click here!

Whole Wheat Pancakes from Scratch




Mix all of your dry ingredients together and set aside.  In a separate bowl mix all of your wet ingredients accept the frozen berries (they will come into play in a minute).  Start to add the dry mixture to the wet until they are well combined.  Add the frozen berries by gently folding them into the mixture, crushing them will turn you batter blue and pink. 

On a well oiled hot skillet add the batter in ¼ cup scoops.  When the pancake bubbles and is done on the edges it is time to flip them.  Allow them to cook for an additional 2-3 minutes or until they are golden brown.

While the whole wheat pancakes are cooking I like to heat syrup with some berries in a small sauce pan.  This will allow you to cut down on how much syrup you use and will give you some more berry goodness.    

Enjoy piping hot with some coffee and a good book.