Whole Wheat Graham Cracker Pancakes
Start your morning with a wholesome twist by diving into these irresistibly fluffy Whole Wheat Graham Cracker Pancakes! Bursting with nutty whole wheat flour and the nostalgic sweetness of graham cracker crumbs, this recipe delivers a hearty, flavorful stack that’s perfect for breakfast or brunch. A hint of cinnamon and a touch of honey add warmth and natural sweetness, while buttermilk ensures a tender, melt-in-your-mouth texture. Quick to prepare in just 25 minutes, these golden beauties pair beautifully with fresh fruit, a drizzle of maple syrup, or a dollop of whipped cream. Packed with whole grains and irresistible flavor, these pancakes are a nutritious and delicious way to elevate your mornings!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 cup whole wheat flour
- 1 cup graham cracker crumbs
- 1.5 teaspoons baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon salt
- 1.25 cups buttermilk
- 1 large egg
- 3 tablespoons unsalted butter, melted
- 1 teaspoon pure vanilla extract
- 2 tablespoons honey
- as needed cooking spray or additional butter for greasing
Instructions
In a medium mixing bowl, whisk together the whole wheat flour, graham cracker crumbs, baking powder, baking soda, ground cinnamon, and salt until well combined.
In a separate large mixing bowl, whisk the buttermilk, egg, melted butter, vanilla extract, and honey until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a skillet or griddle over medium heat and lightly grease it with cooking spray or butter.
For each pancake, pour about 1/4 cup of batter onto the skillet. Use the back of a spoon to spread the batter into a roughly 4-inch circle if needed.
Cook the pancakes for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set. Flip each pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer cooked pancakes to a plate and repeat with the remaining batter, greasing the skillet as necessary.
Serve warm, topped with your favorite pancake toppings such as syrup, fresh fruit, or whipped cream.
Nutrition Facts
Calories |
406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.3 g | 21% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 78 mg | 26% | |
| Sodium | 739 mg | 32% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 20.6 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 119 mg | 9% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 275 mg | 6% | |
*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.
