Easy Eggless Whole Wheat Cinnamon Pancakes
Start your morning with these fluffy, Easy Eggless Whole Wheat Cinnamon Pancakes, a wholesome and delicious breakfast treat perfect for the entire family. Made with nutritious whole wheat flour and infused with the warm, aromatic flavor of ground cinnamon, these pancakes are not only satisfying but also completely egg-free, making them an excellent option for those with dietary restrictions. The recipe comes together in just 20 minutes and uses simple pantry staples like milk (dairy or plant-based) and melted butter or vegan butter for added flexibility and a rich texture. Light and golden with a hint of sweetness, these pancakes are perfect for stacking high and smothering in maple syrup, fresh fruit, or your favorite toppings. Whether you're crafting a weekend brunch or a quick weekday breakfast, this is your go-to recipe for healthy, flavorful, and irresistibly soft pancakes.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 1 cup Milk (dairy or plant-based)
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter or vegan butter, melted
- 1 teaspoon Oil or butter (for cooking)
Instructions
In a mixing bowl, combine the whole wheat flour, baking powder, ground cinnamon, salt, and sugar. Mix well to ensure the dry ingredients are evenly distributed.
In another bowl or a large measuring cup, whisk together the milk, vanilla extract, and melted butter until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or whisk until just combined. Be careful not to overmix; a few small lumps are fine.
Heat a non-stick skillet or griddle over medium heat and lightly grease with a teaspoon of oil or butter.
Scoop about 1/4 cup of the pancake batter onto the skillet for each pancake. Use the back of the spoon to gently spread it into a circle if needed.
Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges begin to set. Flip the pancake and cook for another 1-2 minutes on the other side until golden brown.
Repeat with the remaining batter, greasing the skillet lightly as needed between batches.
Serve the pancakes warm with your favorite toppings like maple syrup, fresh fruit, or a sprinkle of powdered sugar.
Nutrition Facts
Calories |
894 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.2 g | 45% | |
| Saturated Fat | 18.9 g | 94% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 128.7 g | 47% | |
| Dietary Fiber | 16.0 g | 57% | |
| Total Sugars | 38.2 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 379 mg | 29% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 878 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
