Whole Wheat Pancakes
User Reviews
5.0
3 reviews
Excellent
Whole Wheat Pancakes
Report
My simple whole wheat pancakes are flavored with a touch of vanilla and buttermilk. They make a nutritious breakfast and pair nicely with fresh fruit and pure maple syrup!
Share:
Ingredients
- 2 2 cups whole wheat flour
- ¼ ¼ cup granulated sugar
- 2 2 teaspoons baking powder
- ½ ½ teaspoon baking soda
- ½ ½ teaspoon salt
- 2 2 cups buttermilk may substitute whole milk, see note
- 2 2 large eggs lightly beaten
- 1 ½ 1 ½ teaspoons vanilla extract
- 4 4 Tablespoons unsalted butter melted
- Butter or neutral cooking oil like avocado oil, for cooking
Add to Shopping List
Instructions
- In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate medium-sized bowl, whisk together buttermilk, eggs, and vanilla until well combined.
- Slowly drizzle melted butter into milk mixture and whisk well (it’s OK if the butter separates some or the mixture appears curdled).
- Pour wet ingredients into the dry ingredients and use a spatula to gently fold ingredients together until just combined. Take care to not over-mix or the pancakes will be dense and rubbery. Use your spatula to poke around for pockets of flour and gently break them up, but a few flour streaks can remain and a lumpy batter is OK.
- Set batter aside while you preheat your skillet (giving the batter a few minutes to rest while the skillet warms helps it develop and thicken a bit).
- Lightly brush a neutral cooking oil onto skillet and place on burner over medium/low heat. Allow skillet to preheat for several minutes before adding your batter. (Once skillet is preheated you should be able to feel the heat if you hover your hand several inches above the pan.)
- Scoop ½ - ⅔ cup pancake batter into pan and allow to cook for several minutes. The pancake is ready to flip when the edges start to look cooked and bubbles in batter begin to burst. Use a spatula to carefully flip the pancake over and allow it to cook for several more minutes until it is a golden brown.
- Repeat until all batter is used, brushing the pan with oil between each pancake.
- Serve warm topped with butter, syrup, or whipped cream!
Equipments used:
Notes
- I found buttermilk yielded the best results (thicker, fluffier pancakes with better depth of flavor). However, whole milk does work nicely here too if you don’t have buttermilk.
- You can store the batter covered in the refrigerator for up to 48 hours before cooking. Cooked pancakes can be cooled and stored wrapped in foil or in an airtight container in the refrigerator for up to 5 days (or they can be wrapped and frozen for several months). You can rewarm in the toaster or place them on a baking sheet in an even layer and warm for several minutes in a 350F (175C) oven
Nutrition Information
Show Details
Serving
16" pancake
Calories
265kcal
(13%)
Carbohydrates
36g
(12%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
72mg
(24%)
Sodium
426mg
(18%)
Potassium
238mg
(7%)
Fiber
4g
(16%)
Sugar
11g
(22%)
Vitamin A
384IU
(8%)
Calcium
184mg
(18%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 76" pancakes
Amount Per Serving
Calories 265 kcal
% Daily Value*
| Serving | 16" pancake | |
| Calories | 265kcal | 13% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 426mg | 18% |
| Potassium | 238mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
| Vitamin A | 384IU | 8% |
| Calcium | 184mg | 18% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
