Healthy Wholewheat Pancake Recipe (Not Just for Shrove Tuesday)

A few tweaks to the ingredients led to this healthy wholewheat pancake recipe. Well, it’s healthier at least, with wholewheat flour, semi-skimmed milk, etc.

We pretty much only eat pancakes on or around Pancake Day. I don’t know why we don’t have them more often, because I love them.

I know the vogue these days is for the thick American style  pancakes, but this is a basic pancake recipe for the thinner ones of my childhood – but not quite crepes, as they’re too fancy!

I think this pancake recipe was probably adapted from Delia’s, but it was so long ago I can’t remember.

Fillings? If you’re going to be ‘healthy’ then banana or blueberries with yoghurt is a good place to start. Unhealthy? Well the rest of my family enjoys the likes of ice cream, caramel sauce, Nutella, etc. But as far as I’m concerned, there’s only one way to serve a pancake – lemon juice and a sprinkle of brown sugar.

Healthy Wholewheat Pancake Recipe 

Makes approximately 16 pancakes

      • 250g wholemeal flour
      • Pinch of salt
      • 4 eggs
      • 568ml/pint semi-skimmed milk
      • 30ml Vegetable oil (optional), plus more for cooking
      • Brown sugar
      • Lemon juice
  1. Mix the flour and salt into a large mixing bowl. Make a well in the centre of the flour and break the eggs into it. Whisk the eggs into the flour, gradually pouring in the milk.
  2. When all the milk has been added, gradually add the oil if using, continuing to whisk until the batter is smooth, with the consistency of thin cream. Cover and refrigerate for 30 mins.
  3. Allow 4 tblsp (60ml) of batter per pancake. Cook in pan over a medium heat, with a splash of oil for each pancake.
  4. Use a ladle so mixture can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so
  5. Flip the pancake over with a pan slice or palette knife – the other side will need a few seconds only – then simply slide it out of the pan onto a plate. You can try and flip it in the pan if you’re feeling theatrical, but that way lies sorrow.

“It is a truth universally acknowledged, that the first pancake will be crap” – Jane Austen (probably)

I recall that according to Delia, you should stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest. But that all sounds a bit fussy to me, so I just stack them and microwave the lot when ready to serve.

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My healthy wholewheat pancake recipe being served with unhealthy ingredients!