Whole Wheat Fluffy Pancakes
Start your morning with a wholesome twist on a breakfast classic with these Whole Wheat Fluffy Pancakes! Made with nutrient-rich whole wheat flour, a hint of cinnamon, and naturally sweetened with honey or maple syrup, this recipe proves that healthy can also be delicious. The addition of Greek yogurt ensures each pancake is irresistibly light and tender, while the versatility of milk options (dairy or non-dairy) makes it perfect for any diet. Ready in just 25 minutes, these pancakes are a breeze to whip up and pair beautifully with fresh fruit, a drizzle of syrup, or even a dollop of yogurt for a balanced breakfast. Whether you're fueling a busy day or enjoying a leisurely weekend brunch, these golden-brown pancakes are the ultimate combination of fluffy texture, rich flavor, and better-for-you ingredients.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 teaspoons Cinnamon (optional)
- 1 large Egg
- 1 cup Milk (dairy or non-dairy)
- 0.25 cup Greek yogurt (plain or vanilla)
- 1 tablespoon Honey or maple syrup
- 1 teaspoon Vanilla extract
- 2 teaspoons Butter or neutral oil (for greasing the skillet)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).
In a separate bowl, beat the egg and whisk in the milk, Greek yogurt, honey or maple syrup, and vanilla extract until smooth.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined; it’s okay if the batter is slightly lumpy. Avoid overmixing, as this can result in dense pancakes.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Once the skillet is hot, pour 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter slightly, if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Carefully flip the pancake and cook for an additional 2-3 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, nuts, yogurt, or syrup.
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 29% | |
| Saturated Fat | 10.5 g | 52% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1823 mg | 79% | |
| Total Carbohydrate | 124.0 g | 45% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 32.5 g | ||
| Protein | 34.8 g | 70% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 432 mg | 33% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1010 mg | 21% | |
*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.
