Whole wheat pancakes

Deep frying these pancakes makes them perfectly crispy and delicious, but a bit decadent. Make sure you have time for a nap right after breakfast. You can also eliminate the deep-frying and cook on a griddle. Yum!
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Recipe Mari Loewen. Photography Karen Harrington.

Recipe Mari Loewen. Photography Karen Harrington.

  • Duration
  • Cook Time
  • Prep Time
  • Serves 4.Servings


  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups whole milk
  • 3 tablespoons butter, melted
  • 2 eggs
  • 1/2 teaspoon vanilla
  • Powdered sugar for serving
  • Vegetable oil for frying


In a large bowl, combine dry ingredients; set aside. In another bowl, whisk milk, butter, eggs and vanilla. Add milk mixture to flour mixture, and stir until just combined; batter will be lumpy. Heat 1-inch oil in large skillet to medium high heat and drop 1/4 cup portions of batter into oil. Fry each pancake for about 1-2 minutes each side or until puffed and golden. Sprinkle with powdered sugar.