Whole-Wheat Pancakes from Readyville Mill

Readyville Mill Whole-Wheat Pancake recipe.
Jessica Merchant
  • Yield: 4 servings


2cups whole-wheat flour
4tablespoons sugar
2teaspoons baking powder
1teaspoon salt
2 eggs
1 1/2cups milk
4tablespoons melted butter


  1. Combine flour, sugar, baking powder and salt. In a separate bowl, combine eggs, milk, and butter and whisk well. Add milk mixture to flour mixture and stir until just mixed. Pour ¼ cup batter onto a hot greased griddle or cast-iron skillet. Flip when edges of pancakes begin to bubble and cook the other side. Makes 8 pancakes.

Recipe courtesy of the Readyville Mill, Readyville, Tenn.

Nutritional Info *per serving

  • Calories 428
  • Fat 17g
  • Cholesterol 142mg
  • Sodium 857mg
  • Carbohydrate 60g
  • Fiber 7g
  • Protein 14g
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