Whole Wheat Pancakes
Soft, fluffy, and flavorful, you’ll love these healthy Whole Wheat Pancakes! These simple pancakes are light but hearty and come together quickly. Perfect for an everyday breakfast or a special occasion brunch!
Servings: 8 pancakes
Calories: 121kcal
Ingredients
- 1 cup whole wheat flour
- 1 tbsp sugar
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ tsp ground cinnamon
- 1 cup milk
- 1 egg
- 3 tbsp melted butter divided
Garnish
- maple syrup
- sliced banana
- fresh berries
Instructions
- In a large mixing bowl combine the dry ingredients: flour, sugar, baking soda, baking powder, salt and cinnamon.
- In another mixing bowl, combine the wet ingredients: milk, egg, and 2 tbsp of melted butter. Whisk until well combined.
- Add the wet mixture into the dry mixture and stir gently. It’s preferred to leave some lumpy pieces of flour in the mixture, do not over stir.
- In a large skillet or pan over medium low heat, melt 1 tbsp of butter. Using a spoon or ladle, add small amounts of pancake mixture into the pan to form the pancakes. Cook for approximately 2 minutes per side or until you start to see air bubbles forming at the surface of the pancakes. Flip and cook for another 2 minutes until golden on both sides.
- Garnish with maple syrup, bananas, or berries.
Video
Notes
- When measuring the whole wheat flour, be sure not to overpack the measuring cup, or you’ll end up with too much flour. Fluff the flour up with a fork before spooning it into a measuring cup.
- You should not let the batter sit for long. It’s best to cook the batter immediately as the baking soda has been activated and will lose its effectiveness if it sits for too long.
- Do not press down on the spatula while cooking your pancakes in the skillet, as this will flatten the pancakes and won't give you a fluffy pancake. Do not touch the pancakes until they’re ready to be flipped.
- Avoid over-mixing the pancake batter as the pancakes will become tough when cooked.
- It’s important to mix the wet and dry ingredients separately to keep the batter from being over-mixed.
- Make sure to keep the skillet on medium-low heat. If the heat is too high, the exterior of the pancakes will burn before the middle is cooked.
Nutrition
Calories: 121kcal | Carbohydrates: 14g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 192mg | Potassium: 104mg | Fiber: 2g | Sugar: 3g | Vitamin A: 212IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg