Whole Wheat Pancakes
User Reviews
4.7
Whole Wheat Pancakes
Description
Whole Wheat Pancakes use whole wheat flour combined with milk, eggs, honey, baking powder, and baking soda to produce a thin batter that puffs up on a hot griddle or non-stick pan. Blending the batter ensures smoothness and adequate rise, while cooking at medium heat forms a golden crust with a tender center. These pancakes offer a balanced nutty flavor from whole wheat flour complemented by honey's mild sweetness.
The pancakes can be served with syrup, fresh fruit, or other toppings of choice. Their texture allows easy stacking and they hold well for reheating from chilled or frozen states.
The recipe notes recommend using white whole wheat flour for a lighter color but any whole wheat flour works. Pancakes can be stored airtight in the refrigerator up to five days or frozen after flash-freezing individually for 2-3 months. Reheat gently in a toaster oven, air fryer, or microwave. The recipe provides vegan, gluten-free, and dairy-free substitution suggestions, such as almond milk, flax eggs, and alternative flours, to accommodate dietary needs.
Ingredients
- 1 cup whole wheat flour
- 1 cup milk
- 3 large egg
- 1/4 teaspoon salt
- 1 Tablespoon honey
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup neutral cooking oil generic cooking oil
Instructions
- Add wheat flour and milk to a blender and blend on high for 3 minutes. Add remaining ingredients and blend until smooth.
- Preheat griddle to 375 degrees, or heat a large non-stick pan over medium heat.
- Ladle pancake portions onto hot greased pan and cook for 1-2 minutes on each side or until golden brown. The batter will be thin, but they will puff up as they cook. Don't pat down on them while cooking.
Notes
- Use white whole wheat flour for a lighter colored pancake, but other whole wheat flours work well too.
- Store cooled pancakes in an airtight container in the refrigerator for up to 5 days.
- Freeze individual pancakes by flash freezing on a sheet pan for 30 minutes before storing in a freezer bag; keep frozen for 2-3 months.
- Reheat frozen pancakes in a microwave, toaster oven, or air fryer until warmed through.
- For vegan version, substitute almond milk, ground flaxseed for eggs, and maple or brown rice syrup for honey.
- For gluten-free, use almond flour, brown rice flour, or oat flour as replacements.
- Use almond or oat milk as dairy substitutes if needed.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 111 kcal
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 10g | 3% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 49mg | 16% |
| Sodium | 236mg | 10% |
| Potassium | 85mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 101IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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