Fluffy Whole Wheat Pancakes
Start your morning on a wholesome note with these Fluffy Whole Wheat Pancakes—light, tender, and packed with natural goodness. Made with nutrient-rich whole wheat flour and a touch of cinnamon for warmth, these pancakes achieve an airy texture thanks to a combination of baking powder and baking soda. The batter comes together in minutes with simple, healthy ingredients like Greek yogurt (or applesauce), maple syrup (or honey), and a splash of vanilla extract for a subtle sweetness. Letting the batter rest ensures an irresistibly fluffy bite every time. Perfect for a cozy weekend brunch, these pancakes are as versatile as they are delicious—top them with fresh fruit, a dollop of yogurt, or a drizzle of syrup to start your day off right. Healthy, satisfying, and family-friendly, this whole wheat pancake recipe is bound to become a breakfast favorite!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Cinnamon (optional)
- 1 large Egg
- 1.25 cups Milk (or non-dairy milk)
- 0.25 cup Plain Greek yogurt (or unsweetened applesauce)
- 2 tablespoons Maple syrup (or honey)
- 1 teaspoon Vanilla extract
- 2 tablespoons Butter (or oil) for cooking
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
In a medium bowl, beat the egg, then stir in the milk, Greek yogurt (or applesauce), maple syrup (or honey), and vanilla extract until combined.
Make a well in the center of the dry ingredients and pour the wet ingredients into it. Gently fold the wet and dry ingredients together until just combined. Do not overmix – a few lumps are fine.
Let the batter rest for 5 minutes while you heat your cooking surface. This allows the whole wheat flour to hydrate and results in fluffier pancakes.
Heat a large skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake, spreading it slightly with the back of a spoon if needed. Cook until small bubbles form on the surface and the edges look slightly set, about 2-3 minutes.
Flip the pancake gently and cook for an additional 1-2 minutes on the other side until golden brown and cooked through. Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with your favorite toppings such as fresh fruit, yogurt, nuts, or syrup.
Nutrition Facts
Calories |
1230 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 2385 mg | 104% | |
| Total Carbohydrate | 181.0 g | 66% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 42.4 g | ||
| Protein | 47.5 g | 95% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 574 mg | 44% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1454 mg | 31% | |
*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.
