Rustic Wholewheat Pancakes
Start your morning on a wholesome note with these Rustic Wholewheat Pancakes—perfectly fluffy, subtly nutty, and irresistibly satisfying. Made with nutrient-rich wholewheat flour, a touch of cinnamon, and naturally sweetened with pure maple syrup or honey, these pancakes are a deliciously healthy twist on a breakfast classic. The secret to their tender texture is a homemade buttermilk substitute, created by combining milk with apple cider vinegar or lemon juice. Ready in just 25 minutes, this one-bowl recipe is easy to whip up and endlessly customizable with your favorite toppings—think fresh fruit, yogurt, or a drizzle of warm maple syrup. Whether you're craving a hearty weekend brunch or a cozy weekday breakfast, this wholewheat pancake recipe is guaranteed to become a household favorite.
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Recipe Information
Ingredients
- 1.5 cups wholewheat flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 teaspoons ground cinnamon (optional)
- 1.25 cups milk (or non-dairy alternative)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 large egg
- 1 tablespoon pure maple syrup or honey
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter or coconut oil (melted)
- 1 as needed butter or oil (for greasing the pan)
Instructions
In a medium mixing bowl, whisk together the wholewheat flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
In a small bowl or measuring cup, combine the milk and apple cider vinegar (or lemon juice). Let it sit for 5 minutes to create a buttermilk-like mixture.
In another medium bowl, beat the egg. Then whisk in the maple syrup (or honey), vanilla extract, and melted butter or coconut oil.
Pour the milk mixture into the egg mixture and stir until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Spoon about 1/4 cup of batter onto the pan for each pancake. Use the back of a spoon to spread the batter into a round shape, if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set.
Flip the pancakes carefully and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Remove the pancakes from the pan and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the pan as needed.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, nuts, yogurt, or additional maple syrup.
Nutrition Facts
Calories |
1277 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.8 g | 68% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 338 mg | 113% | |
| Sodium | 1769 mg | 77% | |
| Total Carbohydrate | 169.2 g | 62% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 28.6 g | ||
| Protein | 42.0 g | 84% | |
| Vitamin D | 5.9 mcg | 30% | |
| Calcium | 497 mg | 38% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1238 mg | 26% | |
*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.
