Whole Wheat Pancakes Recipe

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Dolores Morris Modified: March 25, 2022
Whole Wheat Pancakes Recipe

How To Make Whole Wheat Pancakes

These whole wheat pancakes are totally gluten-free made with whole wheat flour and a hint of cinnamon then naturally sweetened with maple syrup.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • 1cupmilk of choice
  • 1tbspapple cider vinegar,or distilled white vinegar
  • 1cupwhite whole wheat flour,or regular whole wheat flour
  • tspbaking powder
  • ½tspBaking Soda
  • ¼tspsalt
  • ¼tspground cinnamon
  • 1egg
  • 2tbspunsalted butter,melted
  • 2tbspmaple syrup,or honey
  • 1tsppure vanilla extract

Instructions

  1. In a 2-cup liquid measuring cup, combine the milk and vinegar. Stir to combine and let this homemade “buttermilk” mixture rest until it is lightly curdled for at least 5 minutes.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

  3. To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.

  4. Pour the liquid mixture into the flour mixture. Stir just until combined. Let the batter rest for 5 minutes.

  5. Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat.

  6. Gently stir the batter one last time. Using a ⅓-cup measuring cup, scoop batter onto the warm skillet, leaving a couple of inches around each pancake for expansion.

  7. Cook until small bubbles form on the surface of the pancakes for 2 to 3 minutes. Flip the pancakes then cook until lightly golden on both sides for 1 to 2 minutes more.

  8. Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary.

  9. Serve the pancakes immediately with toppings of your choice or keep them warm in a 200 degree F oven.

Recipe Notes

Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating them in the microwave.

Nutrition

  • Calories: 157.72kcal
  • Fat: 6.35g
  • Saturated Fat: 3.50g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 1.65g
  • Polyunsaturated Fat: 0.59g
  • Carbohydrates: 21.35g
  • Fiber: 2.20g
  • Sugar: 6.30g
  • Protein: 4.87g
  • Cholesterol: 40.90mg
  • Sodium: 225.23mg
  • Calcium: 150.73mg
  • Potassium: 154.81mg
  • Iron: 1.01mg
  • Vitamin A: 62.57µg
  • Vitamin C: 0.00mg

How To Make Whole Wheat Pancakes

These whole wheat pancakes are totally gluten-free made with whole wheat flour and a hint of cinnamon then naturally sweetened with maple syrup.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes

Serves:

Ingredients

  • 1cupmilk of choice
  • 1tbspapple cider vinegar,or distilled white vinegar
  • 1cupwhite whole wheat flour,or regular whole wheat flour
  • tspbaking powder
  • ½tspBaking Soda
  • ¼tspsalt
  • ¼tspground cinnamon
  • 1egg
  • 2tbspunsalted butter,melted
  • 2tbspmaple syrup,or honey
  • 1tsppure vanilla extract

Instructions

  1. In a 2-cup liquid measuring cup, combine the milk and vinegar. Stir to combine and let this homemade “buttermilk” mixture rest until it is lightly curdled for at least 5 minutes.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

  3. To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.

  4. Pour the liquid mixture into the flour mixture. Stir just until combined. Let the batter rest for 5 minutes.

  5. Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat.

  6. Gently stir the batter one last time. Using a ⅓-cup measuring cup, scoop batter onto the warm skillet, leaving a couple of inches around each pancake for expansion.

  7. Cook until small bubbles form on the surface of the pancakes for 2 to 3 minutes. Flip the pancakes then cook until lightly golden on both sides for 1 to 2 minutes more.

  8. Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary.

  9. Serve the pancakes immediately with toppings of your choice or keep them warm in a 200 degree F oven.

Recipe Notes

Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating them in the microwave.

Nutrition

  • Calories: 157.72kcal
  • Fat: 6.35g
  • Saturated Fat: 3.50g
  • Trans Fat: 0.16g
  • Monounsaturated Fat: 1.65g
  • Polyunsaturated Fat: 0.59g
  • Carbohydrates: 21.35g
  • Fiber: 2.20g
  • Sugar: 6.30g
  • Protein: 4.87g
  • Cholesterol: 40.90mg
  • Sodium: 225.23mg
  • Calcium: 150.73mg
  • Potassium: 154.81mg
  • Iron: 1.01mg
  • Vitamin A: 62.57µg
  • Vitamin C: 0.00mg
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