Whole Wheat Pancakes Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
10 pancakes
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Calories
134 kcal
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Course
Breakfast
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Cuisine
North American
Whole Wheat Pancakes Recipe
Description
The recipe mixes whole wheat flour, baking powder, cinnamon, and salt as dry ingredients. The wet ingredients include egg, milk, melted butter, and honey. The batter is gently combined, leaving some lumps to avoid overmixing, contributing to tender pancakes. Cooking occurs on medium heat with butter in a nonstick pan, flipping when edges appear dry roughly after 3 minutes, then cooking briefly on the other side.
These pancakes develop a golden crust with a soft interior characteristic of whole wheat. The cinnamon adds warmth and subtle spice. Unlike some pancakes, surface bubbles are minimal, so doneness is judged by drying edges and color.
Serving suggestions include maple syrup and berries or banana slices. Using multiple pans speeds preparation when cooking for several people.
Ingredients
- 1 ½ cup whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon cinnamon ground cinnamon
- ½ teaspoon salt ground cinnamon
- 1 large egg
- 1 ¾ cups milk
- ¼ cup butter melted
- 1 tablespoon honey
Instructions
- Whisk the whole wheat flour, baking powder, cinnamon, and salt in a medium-sized bowl.
- In a large bowl, whisk the egg, milk, butter, and honey.
- Fold the dry ingredients into the wet ingredients making sure that you don't overmix the batter. There should still be lumps in it.
- Heat a nonstick pan or griddle over medium heat (see notes) and add about a ½ tablespoon of butter. Pour ¼ cup of the pancake batter into the pan. Unlike other pancakes, you won't see many bubbles form on the top. Flip the pancake over when it looks dry at the edges, about 3 minutes. Then, cook for 1 minute more on the other side.
- Keep the pancakes warm in a 200-degree Fahrenheit oven while you cook the remaining pancakes. Serve the pancakes topped with maple syrup and berries or banana slices.
Notes
- Cook multiple pancakes simultaneously on separate pans to reduce overall cooking time.
- The batter should retain lumps to keep pancakes tender.
- Flip pancakes when edges look dry and bottoms are golden, about 3 minutes per side.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10pancakes
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1 pancake | |
| Calories | 134kcal | 7% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 33mg | 11% |
| Sodium | 304mg | 13% |
| Potassium | 141mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 251IU | 5% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 133mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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