Sprouted Wheat Pancakes: A Whole Grain Pancake Revolution

Here is Why You Need Sprouted Flour Pancakes in Your Life

Flavor with Depth: Sprouted wheat adds a nutty, hearty taste that regular flour just can’t compete with. These pancakes don’t play around when it comes to flavor.

Easier to Eat: Sprouted grains are just a little different than regular flour, making these pancakes feel lighter and easier to tolerate. Perfect for that second (or third) stack!

No Fuss Batter: Just a quick mix and a short rest, and you’re ready to griddle! No finicky steps. Just pancakes done right.

Fluffy But Hearty: Thanks to the sprouted flour, these pancakes are light and fluffy but still have that satisfying, whole grain flavor.

The Ingredients

Here is a list of the ingredients you will need for this recipe. Scroll down to the printable recipe card for all the details.

• Pantry: Sprouted whole grain flour, baking powder, baking soda, salt, vanilla extract.
• Dairy: Buttermilk or kefir, eggs, melted butter (or olive oil).
• Fridge: Maple syrup 

Ingredient Substitutions

• Sprouted Flour: You can use any type of sprouted flour. I have made these with sprouted spelt flour, sprouted khorasan flour, and regular sprouted wheat flour. 
• Buttermilk/Kefir: Use regular milk with a tablespoon of lemon juice or vinegar.
• Syrup: Swap with honey or agave nectar.

Variations

• Berry Pancakes: Add a handful of fresh or frozen berries to the batter before cooking.
• Nutty Pancakes: Stir in some chopped nuts like walnuts or pecans for added crunch.
• Chocolate Chip Pancakes: Mix in a handful of dark chocolate chips for a sweet twist.

Tips for Success

• Gently fold the batter until just combined. Over-mixing can lead to tougher pancakes—let’s keep these light and fluffy.
• Sprouted wheat flour is more absorbent, so give the batter 5–10 minutes to fully hydrate. This helps create a thicker, more cohesive batter.
• Preheat your griddle to 325°F (or medium heat on a skillet). Too hot, and you’ll get pancakes that are burnt outside but raw in the middle.
• Wait until bubbles form on the surface before flipping. This ensures the pancake is set and easier to turn.

Storage

Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the pancakes in a single layer on a baking sheet, then transfer them to a freezer bag. Reheat in the toaster or oven until warmed through.

A Pancake Recipe to Elevate Your Breakfast

The mighty sprouted wheat pancake is here to revolutionize your breakfast. Who knew breakfast could be this easy and guilt-free? These whole grain flapjacks aren’t just another pretty stack; they’re packed with nutrients and flavor that’ll make you rethink your usual breakfast choices. Five this recipe a try and see why it’s worth ditching the boring old boxed mix.