Whole Wheat Honey Pancakes
Start your day off right with these wholesome and fluffy Whole Wheat Honey Pancakes, a healthier twist on the classic breakfast favorite. Made with nutrient-rich whole wheat flour and naturally sweetened with golden honey, these pancakes strike the perfect balance between hearty and light. The combination of a touch of vanilla, a hint of butter, and just the right rise from baking powder and soda creates irresistibly tender stacks that cook up golden brown in minutes. Perfect for busy mornings or leisurely brunches, this easy recipe comes together in just 25 minutes and can be customized with an array of toppings like fresh fruit, yogurt, or a drizzle of maple syrup. Whether you’re using dairy or plant-based milk, these pancakes are a delicious and versatile way to start the day with a dose of homemade comfort.
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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 (dairy or plant-based)
- 2 tablespoons Honey
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- Cooking spray or oil (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until well combined.
In a separate bowl, mix the milk, honey, egg, vanilla extract, and melted butter. Whisk until smooth and the honey is fully incorporated.
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir until just combined. Do not overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with cooking spray or oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon to spread the batter into a circle, if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges begin to set. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, additional honey, maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
1208 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.6 g | 52% | |
| Saturated Fat | 21.0 g | 105% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 306 mg | 102% | |
| Sodium | 1476 mg | 64% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 51.0 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 477 mg | 37% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1294 mg | 28% | |
*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.
