Bulgur Wheat Pancakes

Bulgur wheat is a cracked, whole wheat grain. It’s high in fiber and low fat. It’s often used in vegetarian and vegan diets since you can make a bulgur whea salad (think couscous or quinoa). I’ve had some bulgur wheat on hand for quite a while, though I was never quite sure how I wanted to use it. Per usual, pancakes were the answer. I was only able to find one recipe for bulgur wheat pancakes, and I will repost it here. I enjoyed these pancakes. They were denser and chewier than my go-to fluffy pancakes, but in a good way. You can easily add fruit or nuts to the recipe. We only added cinnamon and then ate them with homemade maple syrup.



  • 1/2 cup bulgur wheat
  • 1 cup boiling water
  • 3/4 cup milk
  • 1 egg
  • 1/8 cup canola oil
  • 1/2 cup whole wheat flour
  • 1/2 cup white flour
  • 1/2 tablespoonbaking powder
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • Cinnamon, to taste


  1. Bring the water to a boil, stir in the bulgur wheat, remove from heat, and allow to rest for 30 minutes
  2. Combine the dry ingredients
  3. Combine the wet ingredients and the bulgur wheat, then stir in with the dry ingredients until combined
  4. Cook on a griddle over medium heat, about 2-3 minutes per side (these are thick, so they take a little longer than regular pancakes)




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