Whole Wheat Pancakes
User Reviews
4.7
Whole Wheat Pancakes
Description
The recipe combines white whole wheat flour, baking powder, salt, cinnamon, and sugar to form the dry mix. Eggs, milk, and vanilla extract are added to this mixture to produce a batter that is mixed just until combined to avoid toughness. Cooking on a medium-heated skillet produces golden pancakes with a tender crumb and gentle cinnamon notes.
These pancakes can be customized by adding fruits during cooking when bubbles appear, allowing for different flavors and textures. The batter portion given results in approximately 14 pancakes, making it suitable for serving multiple people.
This recipe is straightforward and requires minimal equipment—just a bowl, spoon, and skillet. It can be served with syrup, fresh fruits, or other breakfast sides, catering to a wholesome breakfast option with a pleasant balance of mild sweetness and spice.
Ingredients
- 2 cups white whole wheat flour (I use King Arthur)
- 4 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsp ground cinnamon
- 2 tsp sugar
- 2 egg large
- 2 cups milk + 2 tbsp fat free
- 2 tsp vanilla extract
- cooking spray
Instructions
- Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.
- Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Makes 14 pancakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Servings
Amount Per Serving
Calories 172 kcal
% Daily Value*
| Serving | 2pancakes | |
| Calories | 172kcal | 9% |
| Carbohydrates | 31.5g | 11% |
| Protein | 9g | 18% |
| Fat | 2g | 3% |
| Cholesterol | 5mg | 2% |
| Sodium | 561mg | 23% |
| Fiber | 5g | 20% |
| Sugar | 2.5g | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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