Whole Wheat Cakes

These whole wheat pancakes are the kind of simple, no-nonsense breakfast that gets better the more you make them. The batter comes together in minutes with pantry staples, and the whole wheat flour gives each cake a nutty, slightly earthy flavor that white flour just can’t touch.

Beat the batter until smooth but don’t overwork it. Whole wheat flour has more protein than all-purpose, so it develops gluten faster. A few lumps are fine and actually make for a more tender pancake than a perfectly smooth batter.

Cook on a hot griddle and watch for bubbles forming on the surface. When the edges look set and the bubbles start to pop without filling back in, flip. One flip is all you need.

Kitchen Tips

• Melt the shortening and let it cool slightly before mixing into the wet ingredients. Hot fat can scramble the egg.
• A cast iron griddle holds heat evenly and gives the best browning. If using a pan, keep the heat at medium to avoid scorching before the inside cooks through.
• These are denser than white flour pancakes by nature. If you want a lighter texture, let the batter rest for 5 minutes before cooking so the baking powder activates fully.

Variations

• Banana whole wheat: Mash a ripe banana into the wet ingredients for natural sweetness and moisture.
• Cinnamon spice: Add a teaspoon of cinnamon and a pinch of nutmeg to the dry ingredients for a warm, spiced version.