Rise and shine! Light, fluffy and perfectly sweet whole wheat pancakes are on the menu! This healthy pancake recipe is made with simple ingredients, is so easy and tastes amazing! Your family will LOVE these homemade pancakes and will request them often!
To keep pancakes warm in between batches, preheat your oven to 200 degrees F. Once the pancakes are cooked, transfer them to a large baking sheet and put them in the oven to stay warm.
Store any leftover whole wheat pancakes in an airtight container in the refrigerator for up to 1 week, or in the freezer for up to 3 months. I typically store my leftover pancakes in large zip-top baggies.
These fluffy whole wheat pancakes freeze so well! I often make a huge batch to enjoy through the week. Once the cooked pancakes have cooled to room temperature transfer them to a large baking sheet to flash-freeze them. When they are frozen, transfer them to an airtight container or zip-top baggies. Simply reheat in the microwave or toaster and you have a delicious, healthy breakfast ready ready-to-go super quick!
Photos by Danielle from Our Salty Kitchen.