March 31, 2020

That whole wheat from your food storage makes the best pancakes!


This recipe will work with any flour. But it's better with whole wheat flour. And it's best with freshly ground (immediately prior to mixing) whole wheat flour. As with all food, the ingredients matter most! The proteins and starches in wheat make both yeast and quick leavened bread structurally and chemically possible. And the proteins and starches in flour are relatively stable - even old flour can bake up a crusty and chewy sourdough or a light and fluffy pancake. However, it's the oils from the wheat that carry the most and best aromas and flavors - the fresh green earthy smell that fills your kitchen as you grind flour, and the lightly sweet nutty notes that make the best artisan bread shine. When still whole grains, the oils are tucked away in the heart of the berry (the germ), completely protected from the air that would make them degrade. This is why whole wheat lasts so long. Once ground though, the oils begin to oxidize. Very soon they lose the height of their appeal. Eventually, they fade towards boring. And ultimately they become quite unpleasant and bitter. Storing your flour in the right conditions (airtight, cold, and dark) can help the flavor last as long as possible. But really, the only way to enjoy the wonderful flavors of grains at their best is to grind it fresh and use it immediately. We grind flour about once a week at our house (not as hard as it sounds and once you get in the habit you'll wonder why you ever did anything else). And whenever possible flour day = pancake day.  

Whole Wheat Pancakes



  • 2 eggs
  • 2 cups buttermilk
  • 1/4 cup melted butter
  • 2 cups whole wheat flour (fresh ground preferred)
  • 1/3 c sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt


Preheat griddle to medium-high heat. While the griddle is heating, in a medium bowl, sift together dry ingredients. In a separate bowl, whisk together eggs, buttermilk, and melted butter. Add wet mix to the dry and fold gently just until combined, taking care not to over mix. Grease the griddle with butter. Scoop approximately 1/4 cup (more or less as desired for size) per pancake onto hot, greased griddle. Cook until edges and underside are browned and the top is lightly bubbling - usually ~2 minutes. Turn and cook until golden brown on the flip side ~1-2 minutes. Serve immediately. Pro-tip from Ryan: Once you've gone to the trouble of grinding your own flour for these pancakes, take the same care with your toppings. Opt for a European butter (never margarine) and pure maple syrup (skip the maple-flavored pancake syrup). Or consider making a batch of homemade buttermilk syrup and keeping it in your fridge for pancake day!

Buttermilk Syrup


  • 2 cups buttermilk
  • 2 cups sugar
  • 1 cup butter
  • 1 teaspoon baking soda
  • 1 tablespoon vanilla


In a large saucepan melt the butter on low to medium heat. Add buttermilk and sugar, increase heat to medium and bring to a boil while stirring constantly. Cook for ~3 minutes until sugar completely dissolves. Remove From heat and add baking soda. Stir gently until foaming stops and syrup begins to settle again. Whisk in the vanilla. Can keep in the fridge for up to 4 weeks. Serve warm. Enjoy!  

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