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Sprouted Wheat Pancakes

in quick and easy whole grain dairy free gluten free overnight guaranteed classic

Author: Charlotte Rutledge

Sprouted Wheat Pancakes Recipe

These pancakes feature sprouted wheat in harmony with some of our other favorite fiber-boosting ingredients. Don't worry, though, this doesn't mean you'll be trying to swallow hockey pucks for breakfast. Your pancakes will be light and tender with a touch of sweetness, perfectly suitable for a lazy Sunday morning breakfast.

At a glance

16 to 18 pancakes, about 3 1/2" diameter


Choose your measure:


  1. Heat a heavy frying pan over medium heat, or set an electric griddle to 350°F.
  2. Whisk together the dry ingredients until evenly incorporated.
  3. Add the eggs and milk and whisk until just blended. If the batter appears too thick, add a tablespoon of milk to thin it. If the batter appears too thin, add a tablespoon of sprouted wheat flour.
  4. Lightly grease the pan or griddle, and drop 1/8 cup (2 tablespoons) of the batter per pancake onto the hot surface.
  5. Flip the pancakes over once the edges are dry and bubbles form and pop on the surface. Cook the pancakes on the second side until lightly golden.
  6. Serve immediately, with butter and syrup if desired.