Whole Grain Brown Sugar Cinnamon Pancakes
Start your morning on a wholesome and delicious note with these Whole Grain Brown Sugar Cinnamon Pancakes, the perfect marriage of hearty whole wheat flour and cozy cinnamon warmth. Lightly sweetened with brown sugar and infused with a hint of vanilla, these pancakes are fluffy yet satisfyingly substantial, making them a nourishing breakfast option. The batter comes together quickly with simple pantry staples and just one mixing bowl, while a touch of melted butter ensures richness in every bite. Ideal for weekend brunch or a special weekday treat, these pancakes pair beautifully with classic maple syrup, fresh berries, or even a dollop of Greek yogurt. Packed with whole grains and ready in under 30 minutes, this recipe makes it easy to bring comfort and nutrition to your table, one stack at a time.
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 2 teaspoons Baking powder
- 1.5 teaspoons Ground cinnamon
- 0.25 teaspoons Salt
- 3 tablespoons Brown sugar (packed)
- 1 large Egg
- 1.25 cups Milk (dairy or plant-based)
- 1 teaspoon Vanilla extract
- 3 tablespoons Unsalted butter (melted)
- 1 as needed Cooking oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, ground cinnamon, salt, and brown sugar until evenly combined.
In a separate medium bowl, beat the egg and then whisk in the milk and vanilla extract.
Slowly incorporate the wet ingredients into the dry ingredients, stirring gently until just combined. The batter will be slightly lumpy, but do not overmix.
Gradually stir in the melted butter until incorporated into the batter.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking oil or butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of the spoon or measuring cup to spread the batter slightly if needed.
Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Repeat the process with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, or a dollop of yogurt.
Nutrition Facts
Calories |
1476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.0 g | 85% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 338 mg | 112% | |
| Sodium | 1755 mg | 76% | |
| Total Carbohydrate | 194.6 g | 71% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 56.8 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 552 mg | 42% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1347 mg | 29% | |
*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.
