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Whole Wheat Pancakes

Fluffy Whole Wheat Pancakes for a Wholesome Breakfast Delight

These Whole Wheat Pancakes are light, fluffy, and nutritious, perfect for a wholesome breakfast.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 40 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 110
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Whole Wheat Flour Use regular whole wheat flour for best results.
  • 1 cup Milk Whole milk is best, can substitute with almond or soy milk.
  • 1 tablespoon Distilled White Vinegar Can also use fresh lemon juice.
  • 1 large Egg No direct substitute is recommended.
  • 1 teaspoon Vanilla Extract Add more if you love extra vanilla.
  • 2 tablespoons Unsalted Butter Swap with neutral oils or vegan butter if desired.
  • 2 tablespoons Sugar Consider maple syrup as a natural sweetener.
  • 1 tablespoon Baking Powder Always check for freshness.
  • 1/2 teaspoon Baking Soda Essential for overcoming the density of whole wheat flour.
  • 1/2 teaspoon Ground Cinnamon Adjust based on your taste preferences.
  • 1 pinch Salt Use fine sea salt for best results.

Equipment

  • Non-stick skillet or griddle
  • Mixing bowls
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Whole Wheat Pancakes
  1. In a large bowl, combine 1 cup of whole milk with 1 tablespoon of distilled white vinegar. Stir gently and let sit for about 5 minutes until it curdles slightly.
  2. Whisk in 1 large egg, 1 teaspoon of vanilla extract, and 2 tablespoons of melted unsalted butter until well combined.
  3. In a separate bowl, sift together 1 cup of whole wheat flour, 2 tablespoons of sugar, 1 tablespoon of baking powder, 1/2 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and a pinch of salt. Whisk thoroughly.
  4. Fold the dry mixture into the wet ingredients using a spatula, being careful not to overmix; a few lumps are fine.
  5. Allow the batter to rest for 10-15 minutes while preheating your cooking surface.
  6. Heat a non-stick skillet over medium-low heat, lightly greased. Pour 1/4 cup of batter, cooking for 2-3 minutes until bubbles form. Flip and cook for 1-2 minutes until golden brown.
  7. Remove pancakes from the skillet, keep warm while cooking the remaining batter. Serve immediately with your favorite toppings.

Nutrition

Serving: 1pancakeCalories: 110kcalCarbohydrates: 20gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 150mgPotassium: 150mgFiber: 3gSugar: 2gVitamin A: 150IUCalcium: 100mgIron: 1mg

Notes

For the best flavor, store any leftovers in an airtight container in the fridge for up to 3 days. Freeze pancakes by placing them in a single layer on a baking sheet before transferring to a freezer bag. They can last up to 2 months.

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