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Wholemeal Pancakes


225g Wholemeal flour (we use spelt)
2tsp Baking powder
1tsp Bicarbonate of Soda
2TBS Melted salted butter
300ml Whole milk
2 Large eggs

*I make a separate mixture for Bradley using mashed banana as the egg replacement. See note below for more info.


Mix your dry ingredients into a large bowl.

Whisk the eggs with a fork.

Add eggs, milk and melted butter together in a jug.

Make a well in the middle of the flour mixture and pour the wet ingredients in the centre. Whisk together thoroughly, but take care not to over mix.

Heat a large frying pan to a medium heat. You can butter the pan to avoid sticking, but if you have a non-stick pan you probably wont need to.
You can use a ladle to pour batter into the pan, but I prefer to use a large jug. Sometimes the mixture can thicken if left, simply add a little more milk to loosen.

Pour mixture into the pan for the size of pancake preferred. We like ours on the smaller side. Wait until bubbles appear and the mixture to start firming up before you flip. You can keep them warm in the oven, but they are so much better straight to the plate.

Serve with your favourite toppings.