Whole Wheat Pancakes are a healthy breakfast you can make ahead of time and freeze for later! Cheap to make with ingredients you already have!
Breakfast is kind of our jam here in the Bacon household. I mean, our name says it all.
It’s my favorite meal of the day. And I’ll eat it any time of day; in fact, we have breakfast for dinner once a week because it’s easy and inexpensive.
Pancakes are one of those meals that are dirt cheap. You probably have all of the ingredients to make them already, which is why pancakes are a staple in our house. They’re quick to put together and it’s something Allison will definitely eat- and that’s a huge plus.
I already have a recipe here for Carrot Pancakes, which is an awesome way to get some vegetables in your “food-selective” children. But this Whole Wheat Pancakes recipe is more like your standard pancake recipe that doesn’t require a blender.
Plus, whole wheat flour contains plenty of fiber, which can help in weight loss and to lower cholesterol. Find more low cholesterol breakfast recipes in this post!
How do you freeze pancakes?
Freezing pancakes is super easy- you just have to make sure the pancakes don’t clump together. To do that, you can put them on a cookie sheet lined with parchment paper, or on cooling racks.
I have two different kinds- a smaller one that lays directly on the cookie sheet, and a larger one with foldable legs that can go right over top the other one. This way you can stack your pancakes and freeze more at once!
Can you double this Whole Wheat Pancakes recipe?
This recipe makes about 14 pancakes; so if you’re feeding a large family or you want enough to last the week, you can definitely double or triple the recipe! If you do this, you might have to freeze the pancakes in batches if your freezer isn’t large enough to hold all of them.
Looking for more freezer meal ideas? Check out the other recipes in my 25 Days of Freezer Meals series!
- 2 cups white whole wheat flour (or flour of choice)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups milk
- 2 eggs
- 2 tablespoons honey
- 2 tablespoons melted butter
- 1 teaspoon vanilla extract
- In a large bowl, mix together the dry ingredients.
- In a medium bowl, mix together the milk, eggs, vanilla, honey, and butter.
- Pour the wet ingredients into the dry and stir gently to combine.
- Spray a griddle or large pan with cooking spray and drop pancake batter on using a 1/4 cup.
- Cook 1-2 minutes each side until the pancakes are a golden brown and repeat until all the batter is gone.
- To freeze, lay pancakes flat on a cookie sheet lined with parchment paper or a cooling rack and freeze completely. Then transfer to a gallon-sized freezer bag.
- To reheat, either thaw overnight or microwave from frozen for 20-25 seconds.