Hearty Honey Whole Wheat Pancakes
Start your mornings right with these Hearty Honey Whole Wheat Pancakes—an irresistibly wholesome twist on a beloved breakfast classic. Made with nutrient-rich whole wheat flour, a touch of natural sweetness from honey, and a hint of warm cinnamon, these pancakes are both hearty and flavorful. This easy recipe comes together in just 25 minutes and is perfect for busy mornings or leisurely weekend brunches. The batter incorporates almond milk and melted butter for a light, fluffy texture, while vanilla extract adds a subtle, aromatic finish. Serve these golden beauties fresh off the skillet, topped with juicy fruit, crunchy nuts, creamy yogurt, or a drizzle of extra honey for a cozy, satisfying meal. Whether you're seeking a healthier breakfast option or a family-friendly treat, these homemade pancakes deliver on both taste and nutrition.
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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
- 3 tablespoons Honey
- 1.25 cups Unsweetened almond milk (or regular milk)
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted, plus extra for greasing the pan)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).
In a separate medium-sized bowl, beat the egg and then mix in the honey, almond milk, vanilla extract, and melted butter until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix. The batter may be slightly lumpy, and that is okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or cooking spray.
Scoop about 1/4 cup of pancake batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles appear on the surface of the pancake and the edges look set.
Flip the pancake gently with a spatula and cook the other side for an additional 1-2 minutes, or until golden brown.
Transfer the cooked pancakes to a plate and keep them warm by covering them with a clean kitchen towel or placing them in a low oven.
Repeat until all the batter is used up, greasing the skillet as needed between batches.
Serve warm with your favorite toppings such as fresh fruit, yogurt, nuts, or additional honey.
Nutrition Facts
Calories |
291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.7 g | 11% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 13.1 g | ||
| Protein | 8.3 g | 17% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 166 mg | 13% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 237 mg | 5% | |
*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.
