https://tastesbetterfromscratch.com/5-minute-whole-wheat-pancakes/
I love whole wheat, so I take this recipe and use brown sugar instead of honey to make it sweet. It's healthy and delicious, and goes great with tofu scrambles.
this post was submitted on 15 May 2025
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https://www.allrecipes.com/recipe/21014/good-old-fashioned-pancakes/
Super simple but...Be sure and mix the dry ingredients first. Secondly, beat the egg well. Thirdly, use unsalted butter. Then don't mix too much when combining.
You can make these gluten free or substitute oat milk or whatever. You'll get a feel for how much liquid to add.
Maybe the missing ingredient is real butter in the pan? That always brings out so much extra flavor.
I always use real butter in the pan, but I'll be honest, the thing that made me write this post was I was considering trying melted butter in the mix! I'm gettin' desperate here!
For "real butter", try specifically a "cultured butter" like Kerrygold. There's butter and then there's cultured butter, and cultured butter has way more of a concentrated butter taste. Your average supermarket butter is basically just milk fat that's been aerated but not aged at all, think of the difference in flavor between mozarella and an aged cheddar cheese. Using a cultured butter for your pancakes is probably the fastest and easiest way to zhuzh them up, along with real maple syrup.
put the vinegar in with the soy milk n heat it up for like 15-20 seconds (so it's warm not hot). then leave it for a minute before you add it to the dry stuff
I really feel like this one is ultra promising, and I have all the ingredients. It's definitely going on the list! Thanks!
1 1/3 cup AP
2 T sugar
1 t baking soda
1 t baking powder
1 t kosher salt
1 2/3 cup buttermilk
1 large egg
2 T salted butter, melted
Mix it all together
This is the NYT cooking recipe it is the best, I make them every other Saturday
Ooh, thank you very much! I put this on the list to try. Very exciting!
It's so good that I hand wrote it and laminated it lest it vanish from the internet
That definitely bodes well. I have a few of those. One day I want to write all my favorites down on index cards like my foremoms did.
Hmmm... I was about to suggest 豆皮 (dòupí), but then I spotted "basic as hell". And this is about as far from "basic as hell" as you're going to get unfortunately.
I appreciate that you shared it, though! Definitely more effort than I was looking for here, but I enjoyed the video!
Kenji is famous for over researching his recipes, hence the long post. But this is my go to
I actually love a long post (in general). Thanks very much for the share!
Hoecakes.
Buttermilk is weird, and adding vinegar to milk is gross, so my workaround is 1TB sour cream per 1 c. Water, mixed together.
Also, if you're sick of syrup, compound butter is a great alternative.
Today I, a northerner, learned "hoecake" is a type of food and not some derogatory insult.😅
Oh! I love these! I made them all the time as a kid! (I'm in Tennessee.)
I actually adore buttermilk. Well, I adore the way it acts when I cook with it, and the flavor it imparts. I do not love the smell even a little, but that's the price we pay for buttermilk! Thanks for your contribution.
I'll do about a quart of buttermilk in recipes around the holidays, but I've been leaning hard on my sour cream mixture.
I increased the amount to 3Tb per cup of water for my lemon pound cake, and I'm thinking about adding more. Testing the possibilities before summer hits and I bake a million loaves for when I go visiting.
I love this detail. I will do either based on the recipe because the boyfriend and I don't eat sour cream (by itself) so either I use that tub up in recipes, or it risks going bad. Same as the buttermilk! I have had a pound cake with sour cream and that was divine.
I make a German chocolate cake once a year for my partner's birthday that uses an absolutely horrifying amount of sour cream. 12/10 would bake more if it wasn't such a pain in the ass.
Ingredients
- 1 cup (250 mL) all-purpose flour
- 1 tsp (5 mL) baking soda
- 1 tablespoon (15 mL) granulated white sugar
- 1/4 tsp salt
- 1/2 cup (125 mL) yogurt, sour cream, or similar substitute
- 1/2 cup (125 mL) milk (or suitable substitute: cashew, oat, or pea milk are my favorites)
- 1 whole egg (or 1/4 cup, ~62 mL, of applesauce)
- 2 tablespoons (30 mL) vegetable oil
- 1 tsp (5 mL) vanilla extract
Ooh, this is the first I've seen with alternate milks. I adore oatmilk, and while I use milk and buttermilk all the time in baking, I don't really like how they taste outside of that specific instance.
Thanks a ton for this! I'm getting quite a list of recipes!
bonus tip: if you want a vegan / plant-based buttermilk, I suggest using pea milk or soy milk (both high high enough protein contents) and putting a little bit of lemon juice or vinegar and allowing the proteins to curdle. It works well!
But yeah, oat milk is amazing, esp. in coffee. For something like pancakes I would probably prefer the added fats that cashews provide, but the flavor of oat milk is perfect for this too.
I have one that is not basic-as-hell but is the one I grew up with… cottage cheese pancakes. I know that probably sounds really weird to someone who didn’t grow up with them. Essentially the cottage cheese in the batter makes them more moist and squishy as opposed to fluffy, if that makes sense. So they’re not as bready I guess? Anyway if you want it, I’ll dig it out and paste it.
i'm morbidly curious!
- 1/4 cup flour
- 1/4 cup oil
- 3 eggs
- 1 cup cottage cheese
- Pinch of salt
- Tbsp sugar
- Tsp vanilla
Blend ingredients in a blender. Pour onto skillet, cooking each side until brown.
I will definitely try this out of curiosity- probably later this week. I was told by a girl at my salon that she does her pancakes with cottage cheese, but she didn't have the recipe, and she swore they were heavenly.
My dad says my grandmother came up with it, and the way he tells it, she was a marvelous cook. But I’m sure many back in the fifties were all inspired by each other!
When my dad makes them, he makes them pretty small on his griddle, maybe 4-5 inches in diameter. Not like the fluffy restaurant pancakes.
I definitely prefer them over the cakey, bready kind of pancakes (even though I love cake) and I don’t know if it’s because I grew up with them or if it’s because I truly do prefer the denser, more moist texture. I do think I prefer the flavor!
ahh you blend it, i was wondering how the lumps went