Mom’s Whole Wheat Hotcakes


I grew up with a mom who had a big barrel of wheat in the garage and a wheat grinder to make it useful. One of my favorite things she made often were these whole wheat pancakes. These are best with some raspberry or strawberry jam (which my mom always made herself), but feel free to drench them in syrup if you’d like. They’re simple to make and as good for dinner as they are for breakfast. If you don’t have a wheat grinder (which I don’t) use your favorite whole wheat flour.


1 1/2 cups whole wheat flour (sifted)
1 Tbsp baking powder
3/4 tsp salt
1 1/2 Tbsp sugar
2 egg yolks
2 cups whole milk
3 Tbsp oil
2 egg whites, beaten until stiff


Combine the ingredients in the order above well, folding in the beaten egg whites last. Bake on a lightly-buttered griddle. I typically use about 1/4-1/3 cup of batter per pancake, but make them as large or small as you’d like. This makes enough to feed my family of four with some leftovers for the next day.



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