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3.62 from 26 votes

Whole Wheat Pancakes USDA Recipe for Schools

Enjoy these fluffy and wholesome whole wheat pancakes with an added fall spice that starts your day off right!
NSLP/SBP CREDITING INFORMATION
1 pancake provides 1 oz eq grains.
SOURCE
USDA Standardized Recipes Project - 2024
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Breakfast
Conventional Meal Category: Vegetarian, Whole Grain-Rich
Program Meal Component: Grains
Meal Service Temperature: Hot
Cooking Method: Stovetop/griddle
Season: Summer, Fall, Spring, Winter
50 servings
Calories: 183

Ingredients

50 Servings

    Weight

    • 2 lbs Flour, whole-wheat
    • 8 oz Sugar, granulated
    • - - Baking powder
    • - - Baking soda
    • - - Salt
    • - - Cinnamon
    • - - Nutmeg
    • - - Buttermilk, low-fat
    • - - Oil, vegetable
    • 1 lb Eggs, frozen whole eggs, thawed
    • - - Vanilla extract

    Measure

    • 2 qt Flour, whole-wheat
    • 1 cup Sugar, granulated
    • ¼ cup Baking powder
    • 2 tsp Baking soda
    • 2 tsp Salt
    • 2 tsp Cinnamon
    • 2 tsp Nutmeg
    • 1 qt 1 cup Buttermilk, low-fat
    • 2 cups Oil, vegetable
    • 8 eggs Eggs, frozen whole eggs, thawed
    • 1 Tbsp 1 tsp Vanilla extract

    100 Servings

      Weight

      • 4 lbs Flour, whole-wheat
      • 1 lb Sugar, granulated
      • - - Baking powder
      • - - Baking soda
      • - - Salt
      • - - Cinnamon
      • - - Nutmeg
      • - - Buttermilk, low-fat
      • - - Oil, vegetable
      • 2 lbs Eggs, frozen whole eggs, thawed
      • - - Vanilla extract

      Measure

      • 1 gal Flour, whole-wheat
      • 2 cups Sugar, granulated
      • ½ cup Baking powder
      • 1 Tbsp 1 tsp Baking soda
      • 1 Tbsp 1 tsp Salt
      • 1 Tbsp 1 tsp Cinnamon
      • 1 Tbsp 1 tsp Nutmeg
      • 2 qt 2 cups Buttermilk, low-fat
      • 1 qt Oil, vegetable
      • 16 eggs Eggs, frozen whole eggs, thawed
      • 2 Tbsp 2 tsp Vanilla extract

      -

      50 Servings

        Weight

        • 2 lbs Flour, whole-wheat
        • 8 oz Sugar, granulated
        • - - Baking powder
        • - - Baking soda
        • - - Salt
        • - - Cinnamon
        • - - Nutmeg
        • - - Buttermilk, low-fat
        • - - Oil, vegetable
        • 1 lb Eggs, frozen whole eggs, thawed
        • - - Vanilla extract

        Measure

        • 2 qt Flour, whole-wheat
        • 1 cup Sugar, granulated
        • ¼ cup Baking powder
        • 2 tsp Baking soda
        • 2 tsp Salt
        • 2 tsp Cinnamon
        • 2 tsp Nutmeg
        • 1 qt 1 cup Buttermilk, low-fat
        • 2 cups Oil, vegetable
        • 8 eggs Eggs, frozen whole eggs, thawed
        • 1 Tbsp 1 tsp Vanilla extract

        100 Servings

          Weight

          • 4 lbs Flour, whole-wheat
          • 1 lb Sugar, granulated
          • - - Baking powder
          • - - Baking soda
          • - - Salt
          • - - Cinnamon
          • - - Nutmeg
          • - - Buttermilk, low-fat
          • - - Oil, vegetable
          • 2 lbs Eggs, frozen whole eggs, thawed
          • - - Vanilla extract

          Measure

          • 1 gal Flour, whole-wheat
          • 2 cups Sugar, granulated
          • ½ cup Baking powder
          • 1 Tbsp 1 tsp Baking soda
          • 1 Tbsp 1 tsp Salt
          • 1 Tbsp 1 tsp Cinnamon
          • 1 Tbsp 1 tsp Nutmeg
          • 2 qt 2 cups Buttermilk, low-fat
          • 1 qt Oil, vegetable
          • 16 eggs Eggs, frozen whole eggs, thawed
          • 2 Tbsp 2 tsp Vanilla extract

          Instructions

          • Whisk flour, sugar, baking powder, baking soda, salt, and spices in a commercial mixer. Using a paddle attachment, mix on low speed for 1 minute. Leave dry ingredients in mixer.
          • Whisk buttermilk, oil, eggs and vanilla together in a large mixing bowl.
          • Add the buttermilk mixture to the dry ingredients and mix on medium speed until smooth, about 2 minutes. (The mixture will be thick, do not add more buttermilk.)
          • Heat griddle or a tilt skillet to medium-high heat and spray with a pan release spray.
          • Use a No.16 scoop to portion 2 ounces of batter onto the hot griddle, making
            4 ½ inch pancakes.
          • Cook pancakes until edges are set, and bubbles develop on the surface, about 2-3 minutes.
          • Use a wide spatula and flip pancakes. Continue to cook until the second side is golden, about 1-2 minutes. Do not pat pancakes.
            Critical Control Point:
            Heat to 165 °F or higher for 15 seconds.
          • Transfer pancakes to a pan for hot holding.
            Critical Control Point:
            Hold for hot service at 135 °F or higher.
          • Hold until service. Serve 1 pancake.

          Notes

          Cooking Process #2: Same Day Service.
          The food safety temperatures are based on the FDA Food Code. Some information included may be different in your state. Always check with your local regulatory authority (health department) or sponsoring organization (sponsor) for guidance on current food safety requirements in your operation.

          Nutrition

          Serving: 1pancake | Calories: 183 | Total Carbohydrate: 19g | Protein: 4g | Total Fat: 10g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 308mg | Dietary Fiber: 2g | Total Sugars: 5g | Vitamin A: 56IU | Vitamin C: 0mg | Calcium: 105mg | Iron: 1mg | Added Sugars included: 10000g