Huge Batch of Whole Grain Pancakes

Whip up a "Huge Batch of Whole Grain Pancakes" and feed a crowd with this hearty, nutritious recipe perfect for breakfast gatherings or meal prep! Crafted with a blend of whole wheat and all-purpose flours, these fluffy pancakes pack a wholesome punch while staying light and tender. Infused with a touch of cinnamon and sweetened naturally with pure maple syrup, every bite is full of cozy flavors. The recipe makes up to 35 pancakes, so it's ideal for large families, brunch parties, or freezing extras for busy mornings. With a quick 15-minute prep time, these pancakes are easy to mix up and cook to golden perfection on a griddle. Serve with your favorite toppings like fresh fruit, nuts, or a drizzle of extra maple syrup for a satisfying meal. Perfect for meal planners, health-conscious eaters, and pancake lovers alike!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 35

Ingredients

• 5 cups Whole wheat flour
• 2 cups All-purpose flour
• 2 tablespoons Baking powder
• 1 teaspoon Baking soda
• 2 teaspoons Salt
• 2 teaspoons Ground cinnamon
• 6 large Eggs
• 6 cups Buttermilk
• 2 cups Milk
• 1 cup Unsalted butter (melted and cooled)
• 1 cup Pure maple syrup
• 2 tablespoons Vanilla extract

Directions

Step 1

In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined.

Step 2

In a separate large bowl, whisk the eggs until frothy. Add the buttermilk, milk, melted butter, maple syrup, and vanilla extract. Mix until thoroughly combined.

Step 3

Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Do not overmix. The batter will be thick and slightly lumpy.

Step 4

Preheat a large non-stick griddle or skillet over medium heat. Lightly grease the surface with butter or cooking spray.

Step 5

Scoop 1/4 cup of pancake batter for each pancake and pour it onto the hot griddle, spacing them apart to allow for spreading.

Step 6

Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes with a spatula and cook for an additional 2 minutes, or until golden brown.

Step 7

Transfer cooked pancakes to a warm plate or baking sheet in a low-temperature oven (200°F) to keep warm while cooking the remaining batter.

Step 8

Serve the pancakes warm with your favorite toppings, such as fresh fruit, nuts, additional maple syrup, or a dollop of yogurt.

Step 9

Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months. Reheat in a toaster or microwave as needed.

Nutrition Facts

Serving size	(3404.7g)

Amount per serving	% Daily Value*
Calories	5233.5

Total Fat 100.9g	0%
Saturated Fat 45.7g	0%
Polyunsaturated Fat 3.2g
Cholesterol 1321.0mg	0%
Sodium 10886.8mg	0%
Total Carbohydrate 894.9g	0%
Dietary Fiber 82.3g	0%
Total Sugars 247.2g
Protein 206.0g	0%

Vitamin D 1222.0IU	0%
Calcium 2914.5mg	0%
Iron 42.7mg	0%
Potassium 6420.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 17.1%

Protein: 15.5%

Carbs: 67.4%