Go Back
pancake stack

Flying Pancakes (Whole Grain Pancakes)

These whole grain flying pancakes are a delicious way to start your day! Made with white whole wheat flour and kefir they are easy to make gluten-free by subbing in oat flour and gluten-free all purpose flour. These are sure to become a new family fav!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups white whole wheat (or spelt) flour or make it with half wheat and half oat flour
  • 1-2 tablespoons sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ cups kefir (or buttermilk)
  • 3 large eggs
  • 1-2 tablespoons canola or grapeseed oil
  • butter for greasing skillet

Equipment

  • pancake pan (optional)

Method
 

  1. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add kefir, eggs, and oil and stir until just combined.
  2. Heat pancake pan or griddle over medium heat. Grease with butter. Drop spoon-sized amounts of batter onto the pancake pan or griddle. Cook for 2-3 minutes on each side, until golden brown. Adjust heat setting as needed.

Notes

If you want to add fruit or chocolate chips to the batter, carefully add a few to each pancake after spooning it onto the griddle. This will ensure even distribution of the add-ins (and also allows you to make a half batch of blueberry pancakes, etc.).
Serving suggestions:
Pure maple syrup, fresh berries, cut fruit, applesauce, rhubarb compote, whipped cream, chopped nuts.
Stack them to make a pancake cake!