The Best Whole Wheat Pancakes: Simple, Healthy, and Delicious
Enjoy fluffy, nutritious whole wheat pancakes with this easy recipe! Perfect for a healthy breakfast, brunch, or snack. Try this whole wheat pancakes recipe today
Ingredients
Dry Ingredients
- 1 cup 120g whole wheat flour: The star of this recipe, adding fiber and a nutty flavor.
- 1 tbsp 12g sugar: Optional, but it adds just the right amount of sweetness. Swap with honey or maple syrup if you prefer.
- 1 tsp baking powder: Ensures the pancakes are light and fluffy.
- 1/2 tsp baking soda: Works with the acid in the recipe to help the pancakes rise.
- 1/4 tsp salt: Enhances the overall flavor of the pancakes.
Wet Ingredients
- 1 cup 240ml milk: Use dairy or plant-based milk, like almond or oat milk, depending on your preference.
- 1 large egg: Adds structure and richness. For a vegan version substitute with a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
- 1 tbsp 15ml melted butter or oil: Keeps the pancakes moist. Coconut oil or vegetable oil are great alternatives.
- 1 tsp vanilla extract: Adds a subtle sweetness and warmth to the batter.
Optional Add-Ins
- Fresh fruit: Blueberries diced bananas, or shredded apples.
- Spices: A pinch of cinnamon or nutmeg for extra flavor.
- Nuts or seeds: Chopped walnuts or chia seeds for added texture and nutrition.
Instructions
Prepare Your Dry Ingredients
- In a large mixing bowl, whisk together:
- Whole wheat flour
- Sugar (if using)
- Baking powder, baking soda, and salt
- Whisking these ingredients ensures that the leavening agents are evenly distributed throughout the flour, which is key to getting those light, airy pancakes.
Mix the Wet Ingredients
- In a separate bowl, whisk together:
- Milk
- Egg
- Melted butter (or oil)
- Vanilla extract
- Be sure to mix the wet ingredients well so they combine smoothly. If you’re using plant-based milk, make sure it's unsweetened for the best flavor balance.
Combine the Wet and Dry Ingredients
- Now, pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula until just combined—don’t overmix! A few lumps are totally fine and will result in fluffier pancakes. Overmixing can make the pancakes dense, so be gentle here.
Heat Your Griddle or Pan
- Place a non-stick skillet or griddle over medium heat and let it warm up. Lightly grease the pan with butter or oil, or you can use a non-stick spray. To test if it’s hot enough, sprinkle a few drops of water onto the surface. If they sizzle, you’re good to go!
Cook the Pancakes
- Pour about 1/4 cup of pancake batter onto the hot griddle for each pancake. Cook for 2-3 minutes until you see bubbles forming on the surface, then flip and cook for another 1-2 minutes on the other side. You should have golden-brown pancakes that are perfectly cooked through.
Keep Them Warm
- If you’re making a big batch, keep the pancakes warm by placing them on a baking sheet in the oven set to 200°F (90°C). This way, they’ll stay warm while you finish cooking the rest.
Notes
Nutrition Information (Per Serving):
- Calories: 200 kcal
- Fat: 6g
- Saturated Fat: 1g
- Protein: 6g
- Carbohydrates: 32g
- Fiber: 5g
- Sugars: 5g
- Cholesterol: 30mg
- Sodium: 240mg
- Potassium: 150mg
- Calcium: 50mg
- Iron: 2mg