Hi Megan, we’re glad to hear you’re eager to bake with whole wheat flour. (We're thinking we just might have to add another post to this personalized pancakes series about making pancakes that are packed with whole grains.) While we haven’t yet done the testing, we'd say go ahead and use these tips when you make up your next batch of whole wheat pancakes. If you're using whole wheat flour to replace 50% of the all-purpose flour, you probably don't need to make any changes. If you make 100% whole wheat pancakes, consider adding a tablespoon or two of extra buttermilk to ensure the whole wheat flour is properly hydrated. (This will ensure the pancakes are tender and moist rather than dry and dense.) Lastly, extend the rest period slightly (rest for 30 minutes rather than 15) to give the whole grains enough time to soften. Happy baking! Kye@KAF

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