That's a fantastic question, Jadey, and we're glad you asked it. You potentially just inspired a new addition to our personalized pancakes blog series! While I haven't done the testing to give you exact ratios, I can tell you that I'm a lover of all things whole wheat, and I tend to add about 10-15% more liquid to my baked goods if I'm converting them to be 100% whole wheat. Sometimes this ratio is a little high if I'm baking something like yeast bread (which can get sticky), but with pancakes, I find that a little extra liquid makes the final result extra tender and melt-in-your-mouth delicious.

Next time, try using about 2 cups + 2 tablespoons (482g) of liquid if your recipe calls for 2 cups (226g) of whole wheat flour. Also extend the rest period slightly (rest for 30 minutes rather than 15) to give the whole grains enough time to hydrate and soften. You'll have fluffy, whole grain pancakes in no time. Good luck! Kye@KAF

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