Natural Whole Wheat Pancakes
Start your morning with the wholesome goodness of Natural Whole Wheat Pancakes, a healthier twist on a breakfast classic! Made with hearty whole wheat flour and naturally sweetened with pure maple syrup, these pancakes are both nutritious and flavorful. The recipe combines a homemade buttermilk substitute with simple pantry staples like baking powder and vanilla extract, creating light and fluffy pancakes with a subtle nutty flavor. Perfect for busy mornings or weekend brunches, these pancakes are quick to whip up in just 10 minutes and cook to golden perfection in under 15. Serve them warm with your favorite toppings—think fresh fruit, a drizzle of honey, or a dollop of yogurt—for a nutritious, satisfying start to your day. Healthy, easy, and endlessly customizable, these homemade pancakes are destined to become a family favorite.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1.25 cups Milk (or plant-based milk)
- 1 tablespoon Apple cider vinegar (or lemon juice)
- 1 large Egg
- 2 tablespoons Pure maple syrup (or honey)
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (or coconut oil), melted
Instructions
In a small bowl, combine the milk and apple cider vinegar. Let it sit for 5 minutes to create a buttermilk substitute.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
In another medium bowl, whisk together the buttermilk mixture, egg, maple syrup, vanilla extract, and melted butter.
Gradually pour the wet ingredients into the dry ingredients. Mix gently until just combined; it’s okay if the batter is slightly lumpy. Avoid overmixing to keep the pancakes tender.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a very small amount of butter or oil.
Using a 1/4 cup measuring cup, pour the batter onto the hot skillet to form pancakes. Leave enough space between pancakes for flipping.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1-2 minutes on the other side until golden brown.
Remove the pancakes and place them on a plate. Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with your favorite toppings, such as fresh fruit, additional maple syrup, or yogurt.
Nutrition Facts
Calories |
298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 69 mg | 23% | |
| Sodium | 598 mg | 26% | |
| Total Carbohydrate | 44.6 g | 16% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 10.1 g | ||
| Protein | 10.5 g | 21% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 124 mg | 10% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 315 mg | 7% | |
*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.
