Healthy Pancake Recipe
This pancake recipe uses a dry mix combining whole wheat and all-purpose flours, with optional additions like wheat germ or buckwheat flour, producing hearty pancakes with texture and flavor variation. Mixing portions of the dry mix with milk, egg, baking powder, and olive oil creates a batter that cooks into medium-sized pancakes with a modest brown crust. The pancakes serve well with butter and maple syrup or fruit toppings and can accommodate substitutions to fit preferences or pantry supplies. The recipe is scalable and stores well refrigerated.
Ingredients
For the dry pancake mix:
- 3 cups whole wheat flour (see note 1)
- 1 cup all-purpose flour
- 1/2 cup of any or all of the following: wheat germ and/or powdered milk, corn meal, bran
- 1/4 cup of any or all of the following: buckwheat flour and/or potato flour, oat flour, coconut flour
For the pancakes:
- 3/4 cup pancake mix dry
- 1/2 cup milk
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon olive oil
- water as needed
For serving:
- butter and maple syrup or whipped cream and strawberries
Instructions
To make the dry pancake mix:
- In a large bowl, whisk together wheat flour, all-purpose flour, and the other dry ingredients you choose. Store in an airtight container at room temperature.
To make the pancakes:
- In a medium bowl, add dry pancake mix, milk, eggs, baking powder, and olive oil. Whisk to combine, then thin with water to desired consistency.
- Preheat a large skillet over medium-high heat. Add pancake batter 1/4 cup at a time. Cook until the batter starts to set at the edges and the pancake is lightly browned on the skillet side, about 3 to 4 minutes.
- Flip and continue cooking until the second side is browned and the pancake is cooked through, about 2 to 3 minutes longer.
- Transfer to a plate and repeat with remaining batter. Serve with butter and maple syrup or strawberries and whipped cream.
Notes
- Whole wheat pastry flour can replace the combination of whole wheat and all-purpose flours for the dry mix.
- The 3/4 cup dry pancake mix with liquids yields enough batter for about 3 to 4 pancakes around 4 inches each.
- Leftover pancakes should be stored covered in the refrigerator and consumed within 4 days.
Nutrition Information
Nutrition Facts
Serving: 4 (1 pancake each)
Amount Per Serving
Calories 120
% Daily Value*
| Serving | 1 pancake | |
| Calories | 120kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 45mg | 15% |
| Sodium | 134mg | 6% |
| Potassium | 143mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 111IU | 2% |
| Calcium | 110mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.