Breakfast with the kids!
We started last night to “soak” our very favorite whole grain pancake recipe and want to show you how flexible cooking can be.
Don’t have whole wheat flour? White AP flour, gluten-free, spelt, etc have all worked in this recipe!
Running out of milk or worried you might? Swap for water instead (what we demonstrate)—they won’t be quite as fluffy but still uh-mazing because of the secret ingredient and cool science reaction your kids will love (think “volcano experiment” and you get the gist).
Be sure to note in the video how I help my 5yo “guide” to new skills, including his first time cracking eggs! 🙂
Whole Grain Pancakes
Can’t view the video? Watch it here on YouTube.
This recipe is part of our Kids Cook Real Food™ eCourse! It’s used in Intermediate level 6. Join the course and get your kids cooking confidently!
Healthy Breakfast Recipe: Soaked Whole Grain Pancakes
Ingredients
- 3 c. whole wheat flour
- 1 c. milk or yogurt
- 1 c. water
- 1/4 c. apple cider vinegar
- 1/4 c. coconut oil, melted
- 4 eggs
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt

Directions
- The night before: Mix flour, milk or yogurt, water, and vinegar. Leave batter on the counter overnight to soak (up to 24 hours).
- In the morning: Mix in the eggs and coconut oil. (If your coconut oil is solid, it can be handy to melt it in the pan you cook your pancakes in or a metal measuring cup on a griddle.)
- Sprinkle baking powder, soda, and salt evenly over the top and mix in thoroughly. There should be some bubbling from the interaction of the vinegar and baking soda.
- Heat a griddle or frying pan over medium heat. Add fat for cooking. Pour 2 or 3-inch circles of batter.
- Flip each pancake when the edges look dry and bubbles pop on the top of the pancake batter. They only need 5-15 seconds to cook the second side.
Whole Grain Pancake Recipe Notes
- You can make this recipe without soaking by mixing everything up at once.
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If you had fun with this recipe, check out our online cooking course!

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