Whole Wheat Pancakes
Start your morning with a stack of fluffy, wholesome goodness with these delicious Whole Wheat Pancakes! Made with nutrient-rich whole wheat flour, a touch of cinnamon for warmth, and naturally sweetened with honey or maple syrup, these pancakes are the perfect balance of hearty and light. Quick to prepare in just 10 minutes, this family-friendly breakfast option delivers a golden, tender texture without sacrificing health-conscious ingredients. Whether you top them with fresh fruit, a dollop of yogurt, or a drizzle of maple syrup, these pancakes will keep you fueled and satisfied. Ideal for busy mornings or leisurely brunches, this one-bowl recipe is a delicious way to start your day right!
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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
- 0.5 teaspoons Cinnamon (optional)
- 1 large Egg
- 1.25 cups Milk (any type)
- 1 teaspoons Vanilla extract
- 1 tablespoons Honey or maple syrup
- 2 tablespoons Butter or oil
- 1 tablespoons Butter or oil (for cooking)
Instructions
In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and cinnamon (if using).
In a separate large bowl, beat the egg and then stir in the milk, vanilla extract, and honey or maple syrup.
Melt the butter or oil and add it to the wet ingredients, stirring well to combine.
Gradually add the dry ingredients to the wet ingredients, gently folding them together with a spatula or whisk until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Pour 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 small bubbles start to form on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown on both sides.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm while you cook the remaining batter.
Serve the pancakes warm, topped with your favorite toppings such as fresh fruits, yogurt, nuts, or additional honey or maple syrup.
Nutrition Facts
Calories |
1291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.3 g | 72% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 2366 mg | 103% | |
| Total Carbohydrate | 169.1 g | 61% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 33.8 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 456 mg | 35% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1237 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.
