Whole-Wheat Pancakes
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Whole-Wheat Pancakes
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Dig into these fluffy pancakes full of fiber and flavor—ideal for breakfast or brunch.
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Ingredients
- 1 1/2 cups whole-wheat flour
- 3 1/2 teaspoons baking powder
- 2 pinches salt
- 1 1/2 tablespoons sugar
- 1 1/2 cups milk
- 2 egg large
- 2 tablespoons butter plus extra for cooking, melted
- maple syrup for serving
- Preferred toppings such as fresh fruit, whipped cream, or powdered sugar
Instructions
- In a large bowl, whisk together the whole-wheat flour, baking powder, salt, and sugar.
- In a separate bowl, whisk together the milk, eggs, and melted butter.
- Mix wet and dry ingredients until combined; batter may be lumpy.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter.
- Scoop 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form and edges look dry, about 2 minutes. Flip and cook until golden brown, about 1-2 minutes.
- Serve pancakes warm with maple syrup and other preferred toppings.
Nutrition Information
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Calories
103kcal
(5%)
Carbohydrates
14g
(5%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
0.4g
(2%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.1g
(5%)
Cholesterol
36mg
(12%)
Sodium
103mg
(4%)
Potassium
229mg
(5%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
149IU
(3%)
Calcium
98mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 103 kcal
% Daily Value*
| Calories | 103kcal | 5% |
| Carbohydrates | 14g | 5% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 36mg | 12% |
| Sodium | 103mg | 4% |
| Potassium | 229mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 149IU | 3% |
| Calcium | 98mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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