Whole-Wheat Blender Pancakes


Before Lochlann was born I spent weeks packing, freezing and canning meals and mixes that could be used in the early weeks after his arrival. Something we ate A LOT of those first few weeks (aside from some of the less than perfect “healthy organic junk foods” of course) was pancakes. Man-Meat helped out and made a fair share of my Wholesome Every Day  Sprouted Wheat Waffles and I used that homemade go-to mix to make more than a fair share of pancakes as well. I do appreciate the convenience of my homemade mixes but sometimes I prefer Buckwheat and Oat cakes rather than sprouted wheat or  hard red wheat, and sometimes I try to make something just a little extra special.


This recipe is super easy to prepare with whole wheat berries or a variety of different grains or pseudo grains. (ratio’s vary) These whole-wheat, airy griddle cakes are a step above our usual every day pancakes because they are closer to diner style whole-wheat hot cakes. These beauties don’t really store very well but as I said. . . extra special. Steaming, and fresh off of the griddle they come out light, fluffy and perfectly browned. For those of us who buy grains in bulk this is an amazingly convenient, shortcut, healthy recipe that is almost necessary to have around.


Whole-Wheat Blender Pancakes

These whole wheat blender pancakes are a great budget friendly meal that can be made time and time again. Being able to blitz the grains, blitz the batter, and go is convenient. This recipe can be multiplied or divided as needed to suit even the largest families! Bulk grains are cheap and it makes the leap of quality a bit less of a hit for your wallet. If you don’t have whole grains to grind you can substitute your favorite organic flour.

  • 1 Pound, Whole Grain Wheat Grains (Organic Hard Red Wheat Berries) or Roughly 3 Cups Whole Wheat Flour
  • 1/3 Cup Un-Bleached All Purpose Flour
  • 3 Tablespoons Sucanat, Maple Sugar or Coconut Sugar
  • 2 Tablespoons Flax Meal
  • 3 Teaspoons Baking Powder
  • 3/4 Teaspoon Baking Soda
  • 1/2 Teaspoon Celtic Sea Salt
  • 3 Eggs
  • 3 Cups Whole Milk
  • 6 Tablespoons Butter, Melted
  1. Add the wheat kernels (also known as wheat berries) to the blender with milk and blend until smooth. (approximately 3 minutes)
  2. Add Remaining ingredients to the blender, blend together and allow the batter to rest about 15 minutes.
  3. Preheat cast iron griddle to medium heat. On my stove top it is setting five.
  4. Dollop 2 tablespoon portions or 1/4 cup dollops onto the skillet.
  5. Once bubbles begin to rise throughout the batter flip over and cook the opposite side.
  6. Serve warm with your favorite toppings.

Note: I am very OCD about my pancakes. I ONLY use my cast iron griddle pan and my favorite spatula, sometimes I add butter or lard to the pan but if your pan is well seasoned it IS NOT necessary. A good pan and spatula allow for your cakes to get that really great diner-quality browning instead of a splotchy bubbled, blonde color. Non-Stick pans and griddles will not give you the same results.

Toasted Grain Variety: Try toasting some of the grains or oats until slightly browned. About five minutes in a dry skillet over medium heat will add a lovely bit of hmmmm to your hot cakes.

Overnight Soaking: (Optional but great to improve digestibility and texture) Grind your grains with milk and cover tightly. Allow to rest at room temperature overnight. The following morning, add remaining ingredients and prepare as directed.  If you are using a standard quality blender, soaking fresh flour or blended grains overnight improves the “hippie” texture and makes it softer and less gritty.