Whole Wheat Pancakes Recipe
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Whole Wheat Pancakes Recipe
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Start your mornings off on a delicious and nutritious note by making these fluffy Whole Wheat Pancakes! They freeze beautifully, making them ideal for meal prep.
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Ingredients
- 1 cup whole wheat flour (120g)
- 1 tablespoon granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- ¾ to 1 cup milk (180 to 240ml)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter melted and cooled slightly
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Instructions
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.
- In a medium bowl, whisk together ¾ cup of milk, the egg, and vanilla until well combined.
- Pour the milk mixture into the flour mixture, then add the melted butter. Fold it all together just until combined. (The batter should be slightly lumpy.) Let it rest for 5 minutes while you preheat the griddle. (This helps to hydrate the whole wheat flour.) If you prefer a thinner pancake, stir in the extra ¼ cup of milk, 1 tablespoon at a time, until you reach your desired consistency.
- Heat a large skillet or griddle over medium-high heat. Once hot, reduce to medium heat and rub or brush with butter to lightly grease the pan. Use a ¼ cup measuring cup to add pancake batter to the griddle.
- Cook for about 3 minutes until golden on the bottom and bubbles start to appear on the top, then flip over and cook for 1 to 2 more minutes or until golden brown.
- Serve the pancakes warm with butter, a drizzle of maple syrup, and fresh fruit, if you like.
Notes
- If you prefer a thinner pancake, stir in the extra ¼ cup of milk, 1 tablespoon at a time, until you reach your desired consistency.
- Don’t overmix the batter. Doing so can cause an excess of gluten to build up, yielding tough results. It’s okay if there are some small lumps in the batter– this actually makes the pancakes fluffier!
- Adjust the heat of your pan as needed. Pancakes cook somewhat slowly, so I recommend medium-low or low heat. You will probably need to adjust the heat a few times throughout cooking the full batch. Make sure your pan or griddle is preheated enough before you start. The butter should bubble lightly on contact; otherwise, your pancakes might cook up pale.
- Buttermilk can be used instead of whole milk. This swap-out will make even fluffier pancakes with a slightly tangy flavor. Because buttermilk is thicker than regular milk, I recommend using the entire 1 cup called for in this recipe. This will yield a thicker batter, so the pancakes may not spread quite as much.
Nutrition Information
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Calories
214kcal
(11%)
Carbohydrates
28g
(9%)
Protein
7g
(14%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.2g
Cholesterol
67mg
(22%)
Sodium
821mg
(34%)
Potassium
200mg
(6%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
320IU
(6%)
Vitamin C
0.01mg
(0%)
Calcium
196mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Calories | 214kcal | 11% |
| Carbohydrates | 28g | 9% |
| Protein | 7g | 14% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 67mg | 22% |
| Sodium | 821mg | 34% |
| Potassium | 200mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 320IU | 6% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 196mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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