Print

Whole Wheat Pancakes

Whole Wheat Pancakes
Print Recipe

Fluffy whole wheat pancakes that combine wholesome ingredients for a nutritious and delicious breakfast. Made entirely with whole wheat flour, these pancakes are light, tender, and packed with fiber. With simple pantry staples and easy preparation, this recipe delivers a healthy start to your day with customizable options for various dietary preferences.

Ingredients

Scale

Dry Ingredients

  • 1 cup whole wheat flour
  • 1 tablespoon baking powder
  • ¼ teaspoon salt

Wet Ingredients

  • 1 cup milk (dairy or plant-based)
  • 1 large egg
  • 2 tablespoons honey or maple syrup
  • 1 teaspoon vanilla extract

Additional Ingredients

  • 2 tablespoons melted butter or oil

Instructions

  1. Prepare the Dry Ingredients: Start by whisking together the whole wheat flour, baking powder, and salt in a large mixing bowl. This ensures that your leavening agents are evenly distributed, which is key to light pancakes.
  2. Mix the Wet Ingredients: In a separate bowl, combine the milk, egg, honey (or maple syrup), and vanilla extract. Whisk until smooth to create a uniform base that will blend easily with the dry ingredients.
  3. Combine Wet and Dry: Pour the wet mixture into the dry ingredients and gently stir until just combined. Be careful not to overmix; a few lumps are okay and will help keep the pancakes tender.
  4. Add Butter or Oil: Fold in melted butter or oil into the batter to add moisture and richness, which also helps the pancakes brown nicely in the pan.
  5. Cook the Pancakes: Heat a non-stick skillet or griddle over medium heat and lightly grease it. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
  6. Serve and Enjoy: Serve your fluffy Whole Wheat Pancakes immediately with your favorite toppings for a satisfying meal that feels special every time.

Notes

  • Don’t overmix: Stir until ingredients just come together to keep pancakes soft and fluffy.
  • Rest the batter: Letting it sit for 5-10 minutes allows the flour to hydrate and baking powder to activate fully.
  • Heat control: Medium heat prevents burning while ensuring even cooking inside and out.
  • Use fresh leavening agents: Baking powder that is fresh guarantees better rise and fluffiness.
  • Pan prep: Lightly grease your skillet with butter or oil for easy flipping and golden edges.

Nutrition

Keywords: whole wheat pancakes, healthy pancakes, fluffy pancakes, breakfast recipe, nutritious pancakes, whole grain pancakes, easy pancakes

Find it online: https://recipesemilly.com/whole-wheat-pancakes/