Quick and Easy Homemade Enchilada Sauce

Quick and Easy Homemade Enchilada Sauce is a thousand times better than a can, and ready in no time! Perfectly spiced, thick and delicious, this will be your go to from now on.

I love making my own mixes and sauces from scratch. It’s always easier than you think and cheaper than you expect. Try some of these favorites like this Homemade Cheese Sauce, The Best Homemade Alfredo Sauce and Amazing Homemade Taco Seasoning to get you started.

Easy Homemade Enchilada Sauce

Do you want to know the secret to killer enchiladas? It’s homemade enchilada sauce of course! This divine sauce is going to rock your world. No more buying from a can, and no more tinny enchilada aftertaste.  This is perfectly seasoned, rich and flavorful. Your family is going to thank you for making this enchilada sauce. And you are going sleep sounder knowing you are serving your family ingredients you can pronounce without the added sugars, MSG or other fillers you can’t say. And the best part is, it is amazing!

Homemade Enchilada Sauce is such a luscious sauce. And it has so many uses, not just in enchiladas. It is no wonder this homemade sauce has found its way into so many different Mexican recipes. Use the sauce to enhance tacos and chimichangas. Mix it with ranch dressing for a dynamite taco salad. I’ll get to more ways to use this sauce down below. But seriously, you need to try it. Homemade is always better! And this is definitely one of those. Wow your family and whip up this quick, easy homemade enchilada sauce tonight!

Ingredients for Authentic Enchilada Sauce

Made from pantry staples this sauce comes together quickly. You can add more or less spice as desired. If you want even more kick add a bit of cayenne.

• Olive Oil: To help roast the flour and chili powder.
• Flour: Adds flavor and thickens the sauce.
• Chili Powder: A MUST for spice and flavor.
• Tomato Sauce: Creates the color and flavor.
• Vegetable Stock: This has a more neutral flavor over beef, but you can use chicken.
• Garlic Powder and Onion Powder: Flavor enhancers
• Cumin: A spice found in most Mexican food.
• Salt and Pepper: Add to taste.

Making Your Own Enchilada Sauce from Scratch

This incredible sauce takes only a matter of minutes to make. And you won’t regret any of the time you spend. It’s so simple it’s almost maddening that I ever spent money on the canned stuff in the first place. The taste is just unparalleled in this enchilada sauce.

1. Roux: In a medium sized skillet add the olive oil, flour and chili powder. Whisk until it starts to brown and is fragrant.
2. Add: Slowly whisk in the tomato sauce, vegetable stock, garlic powder and cumin. Whisk until it starts to thicken.
3. Remove:  Remove from heat and salt and pepper to taste.

Tips for the Best Enchilada Sauce

Smooth and velvety is the way you want your Homemade Enchilada Sauce, and there are a few ways to master this.

• Roux: Make sure to cook the flour and chili powder a good full 2 minutes at least. Wait till it’s brown and fragrant before adding the broth. This will make sure the flour is good and toasted and you won’t have any raw flour taste. It also allows the chili powder to bloom enhancing its flavor.
• Slow:  Be sure to add the chicken or vegetable broth slowly, whisking constantly. Add it before you add the tomato sauce too. If you need to stop pouring to give yourself more time to work out the lumps do it. It’ll be ten times easier to dissolve any lumps before you add the tomato sauce.
• Reduce Heat: Speaking of lumps, it is a lot easier to work them out when the temperature isn’t too hot. You may need to reduce the temperature while you add the chicken or vegetable broth. Once everything is fully incorporated turn the heat up to a good simmer.
• Spice: This recipe is easy to manage how much heat you want in your homemade enchilada sauce. Pay attention to what kind of chili powder you are using. There are hot, medium and mild chili powders. Choose the one that best suits you and your family. You can dial it back or dial it up depending on your tastes. If you love a good smokey flavor try using chipotle chili powder for a nice smokey spicy twist.
• Simmer: Simmer to your desired consistency. Some like it thinner and some like it thicker. The longer you leave it to simmer the thicker it will get. If it gets too thick thin it with some water or broth.

 

Serving Red Enchilada Sauce

There are so many ways to use homemade enchilada sauce, seriously endless possibilities. Use it on eggs, pastas, rice, soups and more. Here are a few of my favorite ways to use this incredible homemade sauce. Chicken Enchilada Pasta, Chicken Enchilada Stuffed Peppers, Slow Cooker Enchilada Soup, Skinny Chicken Enchiladas and Beefy Enchilada Dip.

Storing and Freezing Homemade Red Enchilada Sauce

You are going to love this homemade enchilada sauce so much! Not only is it super easy but it stores beautifully and you can use it for so many things!  Make sure you double, triple or even quadruple the recipe and so you always have some on hand! Trust me! When you need a dinner in a pinch you’ll want this delectable sauce around.

• Store: Keep the sauce in tightly sealed container in your refrigerator for up to a week. It can thicken in the fridge, you can thin it with water or broth as needed.
• Freeze: The sauce can stain plastic so I recommend freezing it in glass jars or freezer safe bags. It will keep for up to 3 months. When ready to use let thaw in the fridge completely. Thin with water or broth as needed.

More Homemade Recipes to Love

Homemade is just better isn’t it? It’s comforting knowing exactly what you’re feeding your family and yourself. With simple ingredients and a little bit of time you can create a whole pantry full of homemade, better for you, great tasting products to use. Fill up your personal store with these favorites.

• Homemade Fajita Seasoning
• Easy Homemade BBQ Sauce
• Amazing Homemade Ranch Seasoning
• Homemade Cream of Chicken Soup
• Authentic Japanese YUM YUM Sauce

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Homemade Enchilada Sauce

Quick and Easy Homemade Enchilada Sauce is a thousand times better than a can, and ready in no time! Perfectly spiced, thick and delicious, this will be your go to from now on.

Course Sauce

Cuisine Mexican

Keyword enchilada sauce, homemade enchilada sauce, red enchilada sauce

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 3 Cups

Calories 209kcal

Author Alyssa Rivers

Ingredients

• 1/4 cup olive oil
• 2 Tablespoons Flour
• 3 Tablespoons Chili Powder
• 1 15 ounce can tomato sauce
• 1 1/2 cups vegetable stock
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cumin
• salt and pepper

Instructions

• In a medium sized skillet add the olive oil, flour and chili powder. Whisk until it starts to brown and is fragrant.
• Slowly whisk in the tomato sauce, vegetable stock, garlic powder, onion powder and cumin. Whisk until it starts to thicken.
• Remove from heat and salt and pepper to taste

Nutrition

Calories: 209kcal | Carbohydrates: 10g | Protein: 2g | Fat: 19g | Saturated Fat: 3g | Sodium: 604mg | Potassium: 156mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2622IU | Calcium: 26mg | Iron: 2mg

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Air Fryer Garlic Steak Bites

Air Fryer Garlic Steak Bites are tender morsels of steak perfection. Bite sized heaven in less than 15 minutes!

Air Frying steak is my new go to for heavenly flavor and texture. Like this Perfect Air Fryer Steak with Garlic Herb Butter, these are going to be divine. Steak bites are just a simple incredible way to enjoy steak. For more recipes try Garlic Butter Herb Steak Bites with Potatoes and Creamy Garlic Steak Bites with Mushrooms.

Air Fryer Steak Bites

Air frying steak bites is hands down the best way to cook steak. There are so many perks to using the air fryer. For starters there’s less mess. When cooking steak on the stove you usually have to turn on the fan because it’s a bit of a huge smokey process. And the stove top (as well as yourself) is usually coated in a layer of grease splatter by the time you are done cooking. Plus as much as I love mine, using a cast iron skillet is heavy and not exactly fun to clean. Roasting these in the oven is always a bit of a gamble on whether or not you’ll get that charred outside before you dry them out on the inside.

But air frying is absolute culinary genius! The mess is contained within the air fryer. The clean up is easy. There is no lingering smoke to deal with at all. And the air fryer delivers exquisitely browned crispy outsides and tender, juicy, melt in your mouth insides. And it’s successful every single time! Plus it cooks in half the time. Have I convinced you try these yet? It is so yummy, so fast and super easy. Your family is going to love these steak bites!

Ingredients for Garlic Steak Bites

Super simple ingredients! Look for fresh bright red meat in the meat department. This means it is fresh. You also want good marbling. The better the marbling the better the flavor, and the more tender your bites will be. If you don’t have fresh herbs, use half the quantity in dry herbs.

• Steak: New York or Sirloin cut into cubes.
• Olive Oil: Just to coat the steak to help the seasoning stick.
• Salt and Pepper: To taste.
• Italian Seasoning: I love this combination of flavors.
• Garlic: Mince the garlic so it’ll stay on the steak.

Perfect Herb Butter Ingredients 

• Butter: Melt the butter
• Thyme: Fresh
• Rosemary and Parsley: Freshly minced

Making Air Fryer Garlic Steak Bites

This couldn’t be any easier, just mix and cook and steak is done if half the time of grilling. You’ll still achieve that beautiful charbroil on the outside with tender juicy steak on the inside.

1. Combine: In a medium sized bowl add the steak bites, olive oil, salt and pepper, Italian seasoning, and garlic.
2. Add: Add to the basket of the air fryer
3. Cook: Cook at 400 degrees Fahrenheit for 10 to 12 minutes.
4. Butter: Once cooked toss to coat with the garlic herb butter.

Tips for the Best Air Fryer Steak Bites

You are going to absolutely love these steak bites. They are quick and all ready to eat. No need to cut up the kids steak while yours gets cold. It’s already done!

• Seasoning: This recipe is super versatile. Use your favorite steak rub or seasonings to liven it up.
• Marinade: Marinate the steak in my World’s Best Steak Marinade for intense flavor.
• Size: Cut the steak in equal sized pieces, I don’t like to go over an inch. They cook faster and it’s the perfect size for my family.
• Steak: You will want to use a good cut of beef. Look for steak that a nice balance of marbling throughout. It shouldn’t be riddled with fat, but shouldn’t be super lean either. The marbling will break down during the cooking process leaving the meat tender and juicy. New York, Sirloin or Rib Eye steaks are some of the best.
• Don’t over crowd:  Because the air fryer uses circulating air to cook, you need to be sure you don’t overcrowd the steak. If you need to cook it in batches it’s okay. Steak is best if you let it rest for a bit before eating anyway. It allows the meat to absorb and redistribute the juices. YUM!

How do I know when my Steak is Done?

That all depends on how well done you enjoy your steak. Insert a thermometer into the biggest cut of steak to check the temperature. Remember steak will continue to cook for about a 1 or 2 once removed from the fryer.

• Rare:125 Fahrenheit
• Medium-rare:130 Fahrenheit
• Medium: 140 Fahrenheit
• Medium-well: 150 Fahrenheit
• Well-Done: 160 Fahrenheit

Variations and How to Use Steak Bites

This recipe is super easy to customize and having steak bites is a perfect way to make your beef go a little farther. Anyway you serve these it’s going to fantastic. My mouth is watering already! These are perfect for a low carb meal or even an appetizer. It’s a great way to eat steak, however you do it!

• As is: Of course these steak bites can stand on their own served up with some Incredible Parmesan Garlic Roasted Potatoes.
• Homestyle: Over mashed potatoes with gravy. This is one of my favorite gravies.
• Asian Twist: Eliminate the Italian seasoning and butter and serve with rice and stir fried veggies for an amazing steak stir fry.
• Italian: Serve with pasta and your favorite sauce, whether it’s marinara or pesto or Alfredo.
• Mexican Kick: Swap out the Italian seasoning for Taco seasoning and make tacos, fajitas or enchiladas.
• Greek: Serve with warm pita bread, tzatziki sauce, hummus, cucumber, tomatoes, olives and feta.
• Salad: Serve on a bed of mixed greens with blue cheese crumbles, bacon and tomatoes with a drizzle of ranch for a killer salad.
• Sides: For easy sides during the last 5 minutes of cooking add sliced mushrooms, sliced zucchini, fresh asparagus or fresh beans to cook along with the steak for a quick all in one dinner!

More Air Frying Recipes to Try

These amazing recipes are guaranteed winners, whether you’re a novice or a pro at air frying, you need these recipes in your rotation. They are so easy, so delicious, and will help you get dinner on the table in no time!

• Perfect Air Fryer Salmon in 10 Min
• The Best Air Fryer Chicken Tenders
• Homemade Air Fryer French Fries
• Amazing 10 Minute Air Fryer Shrimp
• Air Fryer Crispy Parmesan Brussel Sprouts

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Air Fryer Garlic Steak Bites

Air Fryer Garlic Steak Bites are tender morsels of steak perfection. Bite sized heaven in less than 15 minutes!

Course Dinner, Main Course

Cuisine American

Keyword air fryer steak, air fryer steak bites, steak bites

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 People

Calories 169kcal

Author Alyssa Rivers

Ingredients

• 1 pound New York steak or sirloin steak cut into one inch cubes
• 2 Tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon Italian seasoning
• 3 cloves garlic minced

Herb Butter:

• 1/4 cup butter melted
• 1/2 teaspoon thyme
• 1/2 teaspoon rosemary minced
• 1 teaspoon parsley minced

Instructions

• In medium sized bowl add the steak bites, olive oil, salt, pepper, Italian seasoning and garlic. Add to the basket of the air fryer.
• Cook at 400 degrees for 10-12 minutes. Once cooked toss to coat with the garlic herb butter.

Nutrition

Calories: 169kcal | Carbohydrates: 1g | Protein: 1g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 393mg | Potassium: 9mg | Fiber: 1g | Sugar: 1g | Vitamin A: 355IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg

 

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Perfect Air Fryer Baked Potatoes

Perfect Air Fryer Baked Potatoes are crispy on the outside and tender fluffy on the inside. Perfect addition to any meal, or a meal all on its own!

Whenever I think of baked potatoes, my mind automatically also thinks steak! It’s a classic combo, steak and baked potatoes. Try these amazing air fryer potatoes with any of these favorites. Perfect Air Fryer Steak with Garlic Herb Butter, Amazingly Delicious Skillet Salisbury Steak or use this World’s Best Steak Marinade on any steak for the most amazing meal.

Air Fryer Baked Potato

These are truly the best baked potatoes EVER! I don’t think I’ll ever be able to eat potatoes any other way. You and your family are going to fall in love with these potatoes. For those who never like to eat the skin, you’re going to want to eat the skin of these beauties! It’s salty, crunchy and heavenly. The inside is fluffy, light and tender. Perfect for any toppings you may wish, and the possibilities are endless! These are for sure to become a new family favorite.

Cooking them in the air fryer saves you time. And that means you can have more time with family. Instead of heating up the oven to bake potatoes that usually take up to an hour and half. Using the air fryer takes 40-45 minutes and leaves you the oven for other things. It’s the most ideal way to bake potatoes. If it’s been a while since you have baked a potato, I’m giving you the best excuse to try them again, for the very first time!

Why you Should Eat Potatoes

Potatoes are extremely good for you. They are high in potassium and vitamin B6 and a whole slew of minerals and antioxidants. Yes, they are starchy, but it’s the good kind, resistant starch! Resistant starch is great for helping maintain blood sugars, and improve your overall digestive health. Take note however, most of the vitamins and nutrients are in the skins, so you want to leave them on. It’s a good thing this recipe makes them irresistible!

Potatoes are one of the highest ranking foods for filling you up, and keeping you full longer. Potatoes contain a protein that can actually curb your appetite!

Ingredients for Air Fryer Potatoes

With only 3 ingredients, these air fryer baked potatoes can’t get any easier! Simple, delicious and perfect! What’s not to love about these scrumptious baked potatoes?

• Potatoes: Starchy potatoes are best for baking. Russets are the classic original.
• Olive Oil: This will help the salt stick and give the skins a nice crunch.
• Salt: Adds flavor. I like to use flakey or kosher salt.

How to Cook Easy Baked Potatoes in an Air Fryer

Done in under an hour you can have dinner on the table in no time. Biggest advantage to the air fryer! It’s faster than conventional methods, usually!

1. Wash: Scrub and wash potatoes and pat dry
2. Pierce: With a fork pierce all over.
3. Oil: Rub olive oil on the potatoes.
4. Cook: Place in air fryer and sprinkle with salt. Cook at 400 for 40 min or till fork tender.

 

Tips for the Best Air Fried Baked Potatoes

You can’t go wrong with air fried baked potatoes. The air fryer uses circulating air to cook the potato evenly so there are no hard spots, cold spots or tough skin. It crisps the skins to a crunchy golden brown. The skins are almost better than the insides!

• Why you poke them: As a potato cooks steam builds up on the inside, and pressure begins to build. When the pressure is stronger than the skin, it can explode. Puncturing the potato prevents the pressure from building up by giving the steam places to escape.
• Air Fryer: Check your air fryer instructions before cooking. Depending on your air fryer, you may be able to cook up to 4 potatoes at once. Be sure they are spaced evenly so the air can circulate easily.
• Sizing: Try to keep your potatoes the same size so they’ll cook at the same rate.
• Seasoning: Don’t be afraid to season the outside of the potato generously. Add herbs if you’d like such as rosemary, dill, or other seasonings.
• Leftovers: Store leftover potatoes in the fridge. Use leftovers to dice up or shred and pan fry for tasty home hash browns or breakfast hash.

Add All the Toppings for Baked Potatoes

One of the best things about baked potatoes is that they are so versatile. You can customize them so easily and they go with just about anything. Because of their light fluffy texture and mild flavor, they are the perfect vehicle for some flavor.

• Loaded: It’s the classic cheese, bacon and sour cream and chives. Can’t go wrong with this one!
• Chili:  Make my favorite chili or even use a can. Heat it up and pour it over your potato top it with cheese and sour cream if you desire.
• BBQ: Cook up some shredded pork, beef or chicken slathered in this mouth watering BBQ sauce.
• Pizza: Marinara sauce, pepperoni, or sausage and any other pizza fixings you love.
• Taco: Perfectly seasoned meat of choice, cheese, salsa, tomatoes, lettuce, avocado and sour cream.
• Dips: This is one of the best ways to use up those leftover dips. Slather it on a baked potato and you’ve got a meal!  Try Chicken Alfredo Dip, Loaded Creamy Ranch Dip, or 5 Minute Million Dollar Dip.
• Cheese: They’re a million different cheeses to use but I love using these sauces. Homemade Cheese Sauce, or a bit of spice this Amazing Rotel Dip.
• Broccoli Cheddar: Melted Velveeta and steamed broccoli or leftover Broccoli Cheddar Soup.
• Stuffed:  This is where you prepare every topping imaginable and let your family and friends go to town on loading them taters up.  This is a great dish for potlucks or serving a large group. Think cheese, peas, diced ham, tomatoes, crumbled sausage, bacon, cheese sauce, mushrooms, onions, olives, sour cream and of course butter.

More Potato Loving Recipes

Potatoes can take so many forms and be so dang good! Whether you love them mashed, fried, hashed or any other way, I have a recipe for you. Here are a few of my favorites.

• Dad’s Famous Mashed Potatoes 
• Ham and Potato Cheddar Soup
• The Best Funeral Potatoes
• Parmesan Garlic Potato Foil Packets
• Homemade Air Fryer French Fries

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Air Fryer Baked Potatoes

Perfect Air Fryer Baked Potatoes are crispy on the outside and tender fluffy on the inside. Perfect addition to any meal, or a meal all on it's own!

Course Side Dish

Cuisine American

Keyword air fryer baked potatoes, air fryer potatoes, baked potatoes

Prep Time 5 minutes

Cook Time 40 minutes

Total Time 45 minutes

Servings 2 Potatoes

Author Alyssa Rivers

Ingredients

• 2 medium sized potatoes
• olive oil
• salt

Optional Toppings:

• Bacon bits
• green onions
• cheese
• sour cream

Instructions

• Scrub and wash the potatoes and pat dry. Rub with olive oil and pierce all over with a fork. Place into the basket of the air fryer and sprinkle with salt.
• Cook at 400 degrees for 40 minutes or until fork tender when pierced.

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Fluffy Whole Wheat Pancakes

Fluffy Whole Wheat Pancakes are pillowy soft morsels of goodness! You are going to love this simple, easy, light but hearty pancake!

Breakfast is one my favorite meals! I love having something so delicious in the morning, it’s the perfect way to start the day. Add this whole wheat pancake recipe to my other favorites like this Quick 45 minute Cinnamon Rolls, The Best Breakfast Casserole and The Best Ever German Oven Pancakes for a winning rotation.

Whole Wheat Buttermilk Pancakes

Pancakes are a favorite of our family! There is just something magical about warm fluffy tender pancakes first thing in the morning. It’s like by eating them you just know it is going to be a great day!  Served with perfectly scrambled eggs, the best bacon and this absolutely heavenly syrup and your day is set! Are you hungry yet?! With crispy golden outside and a delicate enticing inside these whole wheat pancakes cook up perfectly. These whole wheat pancakes are fat and simple to make. Make some today!

Anytime I would hear “whole wheat” as an ingredient growing up, I would know it was going to be dense and bland, but it would be good for me! Am I right? Whole wheat has come a long way since then. And baking with it has gotten so much easier. These whole wheat pancakes are so marvelous, you may never make any other kind. They still have that all important ingredient, buttermilk, that makes every pancake better. The chemical reaction it has with the baking soda creates those tempting bubbles that create fluffy clouds of goodness! These whole wheat pancakes are a MUST make for breakfast today!

Ingredients for Healthy Whole Wheat Pancakes

Simple ingredients you can find in your pantry or at your local grocery store. You can find whole wheat flour next to the regular flour. Store the flour in a cool dark place or better yet the fridge or freezer to maintain freshness!

• Whole Wheat Flour: Nutty and delicious flavor.
• Sugar: A little bit of sweetness.
• Baking Soda and Baking Powder: These are the rising agents that help make it light and fluffy.
• Salt: For balance and flavor.
• Buttermilk: Creates the lightness with a wonderful tangy flavor. Don’t have any? No worries, you can make your own in minutes!
• Eggs: The binder for the pancakes.
• Canola oil:  Can be substituted with coconut oil. Make sure the oil is in liquid form.

How to Make Whole Wheat Pancakes from Scratch

These whole wheat pancakes are just as simple as making The Best Fluffy Buttermilk Pancakes, it comes together quickly for busy mornings. The key is to mix until just combined. Over mixing the batter can decrease the fluffiness in each of the pancakes.

1. Whisk: In a medium bowl mix together the whole wheat flour, sugar, baking powder, baking soda and salt.
2. Add: Add in the eggs, buttermilk and oil and stir till just combined.
3. Cook: Preheat a skillet over medium heat. Spray with cooking spray and drop about 1/4 cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.

Whole Wheat vs White or All Purpose Flour

Whole wheat and all purpose flour start from the same plant and kernel of wheat but are processed very differently giving them each a distinct color, flavor and texture. Whole wheat flour is made up of the whole wheat kernel, meaning when it is ground, wheat flour uses the entire kernel. This creates the brown color, heavier texture and richer flavor. White flour or all purpose flour removes the most nutrient rich parts, the bran and germ before grinding.  This makes the flour white, and lighter with a milder flavor.

• Nutrition: Because of the way whole wheat flour uses the whole kernel it is considered healthier. It is an excellent source of protein, fiber and a variety of vitamins and minerals. For half a cup of whole wheat flour you get 8 grams of protein, and 8 grams of fiber.
• Buying: When shopping for whole wheat flour watch your labels and make sure they say 100% whole wheat. There are lots of labels that seem like they should be whole wheat but aren’t completely.
• Substitutions: Whole wheat flour can be used in equal amounts as white or all purpose flour in any recipe. Remember that it will have a different texture and color than if you used white flour. If I am substituting in whole wheat flour for white flour, I usually do half and half to start with. Then I can tell how the recipe will respond to the different flour. Sometimes you just need to use white flour. But not in these pancakes!

Tips to Make Light and Fluffy Pancakes

I love using buttermilk and I firmly believe it should always be involved when pancakes are concerned. It creates such light, fluffy and flavorful pancakes. It’s pure heaven! There are a few things to remember when using buttermilk however, for perfection every time.

• Don’t over mix! There is a chemical reaction between the buttermilk (the acid) and the baking soda (base) that creates those gorgeous bubbles. If you over mix the batter you’ll squash all the bubbles.
• Use immediately! Like all chemical reactions, after time it just fades. Do not make this batter ahead of time and let it sit. All the bubbles will fizzle out. You can mix the dry and wet separately ahead of time and then combine them right before you’re ready to cook.
• Fresh whole wheat flour: Make sure your whole wheat flour is fresh. Many times whole wheat flour gets a bad rap for tasting bitter, but that’s only because the flour has gone bad. Because it has the whole kernel it also has its natural oils which will cause it to go rancid faster. Store whole wheat flour in the fridge or freezer for longer shelf life.
• Mix wet ingredients separately: If you find it hard to mix everything up without over beating it, mix all the wet ingredients separately before adding it to the dry.
• White whole wheat flour: White whole wheat flour is made from a white wheat kernel, whereas whole wheat flour is made from a red wheat kernel. Whole White Wheat has the same nutritional value as whole wheat, but is lighter in both color and texture. Many prefer to use whole white wheat because it more closely resembles white flour. Again the key is to use WHOLE White wheat!

Variations when Creating the Best Whole Wheat Pancakes

The beauty of all pancakes is how easy they are to customize and make delicious! With such a wonderful tasting base, that’s even healthy, the sky’s the limit here!

• Add Ins: Add in berries, nuts, chocolate chips, bananas or even crumbled bacon for diversity and fun.
• Flavorings: Add in 1/2 to 1 teaspoon of any of your favorite flavorings. Think classic vanilla, butter flavoring, almond, or coconut extracts.
• Toppings: Top these extraordinary vittles with berries, nuts, syrup, buttermilk syrup (yum!), peanut butter, jam, chocolate chips and of course maple syrup. Oh wait! Don’t forget the whip cream!

How to Store Whole Wheat Flour Pancakes Properly

• Freeze: I love to make a double batch and cook lots of extras to freeze for quick breakfasts in the morning. To freeze leftover pancakes, let them cool completely on a cooling rack. Individually wrap pancakes in plastic wrap and place in a Gallon freezer bag. You can also just place them in a gallon freezer bag separated with wax or parchment paper. They will keep for up to 3 months.
• Reheat: To reheat place frozen pancakes on a paper towel lined plate and microwave for 30 sec, flip and cook for another 30 sec or until heated through. You can also toast the pancakes in your toaster for a crispier outside.

More Pancake Inspiration to Enjoy

Pancakes are exceptional! They are light and fluffy and you can top them however you want. They are customizable and easy to make. They’re so delightful and way to easy to eat too many in one sitting! Let these favorite pancake recipes win you over! These are so good!

• Easy Homemade Pancake Mix
• Grandma’s Perfect Fluffy Pancakes
• Amazingly Fluffy Pumpkin Spice Pancakes
• Delicious Cinnamon Roll Pancakes
• The Best Banana Pancakes

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Whole Wheat Pancakes

Fluffy Whole Wheat Pancakes are pillowy soft morsels of goodness! You are going to love this simple, easy, light but hearty pancake!

Course Breakfast, brunch, Main Course

Cuisine American

Keyword whole wheat pancake recipe, whole wheat pancakes

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 People

Calories 360kcal

Author Alyssa Rivers

Ingredients

• 2 cups whole wheat flour
• 3 Tablespoons sugar
• 1/2 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 1/4 cups buttermilk
• 2 large eggs
• 1/4 cup canola oil or vegetable oil

Instructions

• In a large mixing bowl whisk together the flour, sugar, baking soda, baking powder and salt. Add the buttermilk, eggs, and oil. Stir until combined.
• Preheat a skillet over medium heat. Spray with cooking spray and drop about 1/4 cup of the batter onto the warm skillet. Once it forms bubbles then flip to the other side and cook until golden brown.

Nutrition

Calories: 360kcal | Carbohydrates: 60g | Protein: 15g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 108mg | Sodium: 607mg | Potassium: 586mg | Fiber: 6g | Sugar: 16g | Vitamin A: 358IU | Calcium: 255mg | Iron: 3mg

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