Best Darn Whole Wheat Pancakes

Fluffy pancakes with a nutty flavor from whole wheat. The secret is a blend of whole wheat and all purpose flours, quickly stirred with yogurt for that extra rise.


Tip: Please everyone by adding ingredients like fruit or chocolate chips before you flip the pancake to finish cooking. This keeps the color of the fruit from running into the batter and its fun to offer a few different toppings for breakfast.

Prep Time: 5 minutes
Cook Time: 20 minutes
Makes: 8 pancakes


½ cup (125 mL) all purpose wheat flour
½ cup (125 mL) whole wheat flour
1 Tbsp (15 mL) sugar
1 tsp (5 mL) baking powder
 ¼ tsp (2 mL) baking soda
 ¼ tsp (2 mL) salt

¼ tsp (2 mL) salt
1 cup (250 mL) plain or flavored yogurt
1 egg
1 Tbsp (15 mL) canola oil
Canola oil for frying


In a mixing bowl combine flours, sugars, baking powder, baking soda and salt. In another bowl beat yogurt, egg and canola oil. Stir into the dry ingredients until just blended. Do not over mix. This is a thick batter.

Heat skillet to medium high, and add canola oil to prevent sticking. Spoon batter onto pan, smoothing out to a 3 inch (12cm round) circle. Just as the edges are starting to dry and small bubbles form on the batter surface, sprinkle with topping(s) if desired. With a spatula, flip pancake and cook for two minutes, or until batter is set and surfaces are golden brown.

Remove cooked pancakes to a platter and keep in a warm oven until serving. Serve with more toppings, syrups or whipped cream, as desired.