Whole Grain Grahamcakes

GrahamcakeThese Whole Grain Grahamcakes are ideal for feeding a full house, especially on a long weekend. And if you just call them “Grahamcakes,” the kids might forget they are made of whole wheat & grains.

This is a variation of America’s Test Kitchen’s Grahamcakes recipe. (America’s Test Kitchen is my favorite recipe establishment. They come up with a cooking question, like ‘How do we make a chocolate chip cookie that is crispy on the outside and chewy on the inside?’ Then they test it, sometimes making 30+ batches to come up with the perfect crispy/chewy cookie.) The original Buttermilk Pancake recipe and Grahamcake variation comes from their Family Cookbook, pg 273.

Their Buttermilk Pancake recipe is perfect, but I wanted a heartier version with whole wheat flour and grains in the mix. These are far superior to a boxed pancake mix and worth every minute. You can even freeze them: If you have any leftover pancakes, let them cool to room temperature, then wrap them in plastic wrap and freeze. They will keep for up to a week. Defrost in the refrigerator for 24 hours, then heat in a 350 degree oven until warm, about 5 minutes.

Whole Grain Grahamcakes with Cinnamon Honey Butter


(c=cup, T=tablespoon, t=teaspoon)
4 c buttermilk (Substitution: 4 c milk + 2 T white vinegar. Stir together and let stand 10 minutes.)
2 c whole wheat flour
1 c white flour
3/4 c crushed graham crackers (4 crackers)
1/4 c old-fashioned oats
1/2 c wheat bran (Possible substitution 1/3 cup whole wheat – if anyone tries this, let me know the results)
2 T brown sugar
1 T & 1 t baking powder
1 t baking soda
1 t salt
6 T butter, melted, cooled.
2 eggs
1/4 c honey


1. Adjust an oven rack to the middle position and heat the oven to 200 degrees. Set a wire cooling rack over a baking sheet and set aside.

2. If using buttermilk substitution, prepare now and set aside.

3. Melt 6 tablespoons butter. Set aside.

4. Whisk together the flours, crackers, oats, wheat bran, brown sugar, baking powder, baking soda, and salt. In a large bowl, combine dry ingredients. In a separate bowl, whisk together eggs and melted butter, honey, then add the buttermilk. Make a well in the center of the dry ingredients, pour buttermilk mixture into the well, and whisk very gently until the buttermilk mixture is incorporated (a few lumps should remain). Be careful to not overmix the batter.

5. Heat a 12-inch nonstick skillet over medium heat for 3-5 minutes. Brush the pan with 1 teaspoon oil. Using 1/4 cup of batter per pancake, add the batter to the skillet (only 2-3 will fit at a time) and cook until large bubbles begin to appear, about 2 minutes. Flip the pancakes and cook until golden brown on the second side, about 1-1/2 minutes longer. Spread the pancakes out over the wire rack on the baking sheet (they should not overlap) and hold in the warm oven. Repeat until batter is gone brushing the skillet with oil as needed between batches.

Cinnamon Honey Butter

Combine ingredients: 1 stick (1/2 c) butter, softened, 1/3 c honey, 1 t cinnamon

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