I have a particular preference for MY morning pancake.  I have a recipe that I dare say IS the absolute best pancake on the planet.  Nothing can compare.  It’s perfection, and so versatile.  I can turn it into Ham and Cheese Waffles, Banana Nut Pancakes, Chocolate Chip Pancakes, and even a crunchy Johnny Cake version of a pancake with the addition of a little corn meal.  It is simple and burned into my mind and I can whip any of the above mentioned in the time it takes to stir up a batch of Krusteez.  True story!  Slick as a whistle.   So why would I steer astray?  

It all started with James wanting to eat a little more healthy, and a little more WHOLE FOODISH.  You know we own a whole wheat bakery so you’d think I would use it a little more often in my home cooking.  I don’t.  I leave that to James at the bakery.  It makes the most fantastic bread on the planet, but I don’t use whole wheat flour often.  It may be the fact that whole wheat flour doesn’t last.  Did you know that most of the nutrition in whole wheat flour is gone within 36 hours of grinding the wheat berries.  Yes you can store the whole wheat flour in your freezer, if you fresh grind it. But if you don’t grind your own wheat berries fresh then store bought whole wheat flour is worthless.  The nutrition is long gone.  You’re getting extra fiber, but that’s about the only benefit.  I don’t have a wheat grinder.  Well technically I do.  A 3000 lb. monster that we grind lots and lots of wheat fresh every single day at Great Harvest, but not at home.  

If you are in the same boat as me, you’re going to like this recipe.  You do need a good little blender, but if you’ve got that you are set for some 100% fresh ground whole wheat pancakes.  They were awesome!  James loved the fact that we used a little of the wheat we keep in the storage room downstairs, and that is was ground literally 2 minutes before being used.  All the benefits of whole wheat in a delightful little pancake.  My kids really like these pancakes too.  They do have that distinct whole wheat flavor.  Delicious if you like that kind of thing:)  If I were you, I’d try these babies out this weekend.  Actually I think I’ll make them tomorrow!  Enjoy!!

*You’re going to need WHOLE wheat kernals for this recipe.  I used Hard Red Winter Wheat Berries. If you’re not the typical Utah mormon who has hundreds of pounds of wheat stored in their basement you can still find whole wheat berries.  I’ve seen Bob’s Red Mill carries whole berries. Honeyville Grain is one of my favorite places for bulk. I buy beans, almond meal, rice, pasta and of course wheat berries from these guys.  They have everything! Even Amazon has them.  


100% Whole Wheat Blender Pancakes

recipe adapted from Mels Kitchen Cafe (Thanks Mel!!)


1 cup wheat berries/kernels
1 cup buttermilk
1/2 cup milk (I actually only used 1/4 c. of milk. You can decide how thin you want your batter)
2 large eggs
2 teaspoons sugar
1 tablespoon baking powder
4 tablespoons butter, melted (I used Canola oil with great results. Easier.)
3/4 teaspoon salt


Combine the wheat berries/kernels and the buttermilk in a blender and blend on high for 3 minutes, until the mixture is smooth and thick.
Add the 1/2 cup milk and continue to blend for 2 minutes. Add the remaining ingredients and blend until the batter is smooth.
Cook the batter on a hot griddle or waffle iron:)  Of course Buttermilk Syrup makes everything taste better.  Here’s a link to that recipe!  You’ll want it!