Magical Whole-Grain Pancakes From Josey Baker Recipe on Food52 (2024)

Susan January 22, 2023

Janet January 16, 2022

I've been making this recipe for years with white whole wheat flour and buttermilk or milk-thinned plain yogurt. I've never added sugar to the batter; my pancakes turn out fine and are plenty sweet with fruit or a modest amount of maple syrup. Whole-grain pancakes are more nutritious than those with white flour, but they are carb bombs. Calling them "healthy" is absurd.

Gini January 9, 2022

I cooked these this morning for Sunday breakfast, without the overnight soak. My husband loved them. I used Califa almond coconut milk in place of milk because my husband is allergic to milk protein. The pancakes were great. Salted pecans and maple syrup upped the delicious factor even more. One question please. We love pumpkin pancakes. How would I add pumpkin to this recipe to increase the nutritional value without ruining the already delicious original.

kmb December 23, 2021

These are very good. I used white whole wheat flour and buttermilk, and added a scant full cup of liquid to make the batter pourable. My whole family enjoyed them.

Tried this today. Used the discard when feeding the starter (topped up to volume with unsweetened coconut milk). Was not precise when measuring. Sprinkled walnuts while cooking first side. Came out great!

Great as written. A fun mixup from regular AP flour pancakes — the bit of extra chewiness from the whole wheat was interesting. I used the spoon method to spread my first few rounds and then abandoned. They came out better when I just plopped them down and let them do their thing. :) Also, I made a batch for just myself and the leftovers were significantly worse in my opinion. Would cut in half next time, they're best fresh out of the pan.

Made these this morning. A great tasting pancake that isn't too heavy. The batter was a bit thin for me. The first pancake was more on the thin side, though flavor was fantastic. So I added about 1/4 c more AP flour to make a thicker batter. Next time, I will add less milk, maybe 1/2 c instead of 3/4 c. It was nice to wake up and have the batter almost ready for cooking.

With out a doubt best WW pancakes i ever had (tender and tasty) BUT they were kind of flat. I made them with buttermilk - could that be be why? Or maybe my baking soda was not mix in well? I noticed it holding together as a clump when mixing it up with the egg and butter, etc. I will try again and am also buying that spatula. I lost my pancake spatuala and they stopped making it so you are on it to hoard them!

I made these this morning: 1/2 recipe for my 1 person household and that was just right ... 1/2 a pancake too much so my pup got a small treat! I added a little orange zest and cinnamon to the batter which I thought was wonderful. I bake sourdough so added some starter. My batter was thinner than the video and description, which was fine with me. I am not a fan of extra thick, fluffy pancakes and these turned out exactly how I like. I used WheatMontana Bronze Chief WW flour.

I made these pancakes this morning. Soaked the ww flour last night, but added plain keifer because I was about 1/8 short of milk. Other than that, I made the batter exactly as called for. Thought they seemed so thick and wouldn't cook in the middle even though I turned the heat down. These were some of the tastiest pancakes, moist and delicious. There was enough batter for about 6 four-inch pancakes and that was enough for the two of us. They were really filling, but SO good. Thanks for the recipe. Glad I watched the video to see how brown, thick and not perfectly round ;-) they were!

I’m going to try these pancakes on my 3 year old grandson! Kristen, my only question is will Food 52 start carrying the spatula you and your mom love or could you possibly tell us what brand it is?