Recipe By IAgardener55
Rating
Published Mar 5th
Prep 10m Cook 30m Additional - Ready In 40m
Servings 24 servings Calories 62

This is my version of a great recipe that I found in my Mom’s recipe book. It actually came from my grandmother Momo around WW2. My only real change was substituting applesauce for the oil. Feel free to try either way.

Recipe Ingredients

  • 2 cups whole wheat flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup brown sugar
  • 2 eggs
  • 1 cup milk, or as needed
  • ½ cup applesauce
  • 1 tablespoon vanilla extract
  • 1 teaspoon vegetable oil

Cooking Directions

  1. 1 Whisk whole wheat flour, baking powder, baking soda, and salt in a bowl. Mix in brown sugar, breaking it up into pea-sized pieces. Beat eggs in a separate bowl and stir milk, applesauce, and vanilla extract into eggs. Make a well in the dry ingredients and pour in the milk mixture; stir until just combined. If batter is too thick, add more milk.
  2. 2 Grease a skillet or griddle with vegetable oil and place over medium-high heat. Scoop 2 tablespoons of batter onto the hot skillet and cook pancake until browned on the bottom and bubbles appear in the top, 2 to 3 minutes. Flip the pancake and cook until browned, 2 or 3 more minutes. Repeat with remaining batter.

Nutrition Facts

  • Calories 62
  • Carbohydrate 11.5 g
  • Cholesterol 16.3 mg
  • Fat 1 g
  • Fiber 1.3 g
  • Protein 2.2 g
  • Saturated Fat 0.3 g
  • Sodium 142.9 mg
  • Sugar 4.1 g

Chef's Notes

Do not overmix. Use 2 tablespoons to 1/4 cup batter for each pancake.

Reviews

  1. I used banana puree instead of applesauce because I didn't have any and didn't want to use so much oil. I added some cinnamon and allspice. I also tripled the recipe because I have a big family. This turned out really well and a little batter makes a big pancake.
  2. Very good! I mixed the wet ingredients first then added in the dry ingredients so I only had one bowl. I also reduced the sugar by half. For whole wheat flour you can increase the airiness by stirring more actually so I whisked the mixture for a minute or two before cooking and then were - Read more ...
  3. I love vintage recipes and this World War II recipe is one to treasure. Without a doubt it s the best whole wheat pancake recipe I ve tried. I used white whole wheat flour and vegetable oil in place of applesauce. The batter was extremely thick and more consistent with a muffin batter. For me - Read more ...
  4. I made changes based on what I had on hand but nothing that should have changed the outcome of the recipe. I used half whole wheat and half barley flour halved the brown sugar and replaced one egg with 1/3 cup more applesauce and they turned out AMAZING. They were thick and substantial and delicious - Read more ...
  5. I LOVE these pancakes; they're so easy and the best pancakes I have ever had in my life!! Serving size definitely off but so yummmy!! I like eating them with just applesauce on top of the pancakes.
  6. I was surprised at how good these tasted! The grainy texture might throw some people off who are used to white flour pancakes but the taste is so yummy! My kids loved them and so did I! I decided to take some reviewers suggestions. I added an additional 1/2 tsp of baking powder and cut - Read more ...
  7. The serving size must be a typo. It should probably say it serves between 2 and 4 people. I cut the recipe in half and it fed my son & I. It made 10 smallish pancakes. I cut the baking soda & powder by just a tad and my pancakes were very very fluffy. I - Read more ...
  8. This was a great recipe. My dough ended up being a little thick so i had to add 1/4 cup more milk after which it was pourable. The pancakes themselves were pretty filling we ate them for dinner and I could only have two pancakes using a 1/4 cup measuring scoop to pour and my - Read more ...
  9. I followed the recipe exact only cutting the brown sugar back by half. The pancakes turned out a little flat but they were delicious. I served them with homemade Maple-Vanilla Syrup on top. I will make these again but double the amount of baking powder. Then I think that would make them perfect. NOTE: This - Read more ...

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