Today we are making incredibly light, fluffy, and nourishing whole wheat pancakes. A healthier take on a breakfast classic, these pancakes are made with whole wheat flour for a hearty and filling breakfast. This recipe uses simple ingredients and is easy to make, perfect for a family breakfast or brunch.
Most of the ingredients for this recipe, such as whole wheat flour, baking powder, baking soda, salt, and cinnamon, are pantry staples that you may already have. Unsalted butter and eggs are also commonly found in most homes. However, you may need to pick up apple cider vinegar and white whole wheat flour from the supermarket, as these might not be readily available in your pantry. White whole wheat flour is a type of whole grain flour made from white wheat, which is lighter in color and flavor than regular whole wheat flour.
Whole Wheat Pancakes Recipe Ingredients
Milk: Used as the liquid base for the batter, adding moisture and helping to create a tender crumb.
Apple cider vinegar: This reacts with the baking soda to create fluffy pancakes. It also gives a slight tanginess that complements the sweetness.
White whole wheat flour: This gives the pancakes a wholesome, nutty flavor and a hearty texture.
Baking powder and baking soda: These are leavening agents that make the pancakes rise and become fluffy.
Salt: Enhances the flavors of the other ingredients.
Ground cinnamon: Adds a hint of warmth and spice to the pancakes.
Egg: Gives structure to the pancakes and helps them rise.
Unsalted butter: Adds richness and flavor to the pancakes. Using unsalted allows you to control the sodium content.
Maple syrup: Natural sweetener that pairs perfectly with the nutty flavor of whole wheat.
Pure vanilla extract: Adds depth of flavor and a subtle sweetness.
One reader, Kaylyn Prado says:
These whole wheat pancakes are a game-changer! The recipe is easy to follow, and the pancakes turn out fluffy and delicious. I love that they're healthier without sacrificing taste. Plus, the touch of cinnamon adds a delightful flavor. I'll be making these regularly!
Techniques for Perfect Whole Wheat Pancakes
How to make buttermilk: Combine milk and vinegar, stir to combine, and let the mixture rest until lightly curdled for at least 5 minutes.
How to mix the batter: Combine the dry ingredients in a bowl, then add the wet ingredients and mix until just combined. Let the batter rest for 5 minutes.
How to cook the pancakes: Heat a skillet, scoop the batter onto the warm surface, cook until bubbles form, then flip and cook until lightly golden on both sides.
How to serve the pancakes: Serve immediately with toppings of your choice or keep them warm in a 200-degree F oven.
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.
Serves:
Ingredients
- 1cupmilk of choice
- 1tbspapple cider vinegar,or distilled white vinegar
- 1cupwhite whole wheat flour,or regular whole wheat flour
- 1½tspbaking powder
- ½tspBaking Soda
- ¼tspsalt
- ¼tspground cinnamon
- 1egg
- 2tbspunsalted butter,melted
- 2tbspmaple syrup,or honey
- 1tsppure vanilla extract
Instructions
-
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.
-
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
-
To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.
-
Pour the liquid mixture into the flour mixture. Stir just until combined. Let the batter rest for 5 minutes.
-
Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat.
-
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.
-
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.
-
Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary.
-
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.
Serves:
Ingredients
- 1cupmilk of choice
- 1tbspapple cider vinegar,or distilled white vinegar
- 1cupwhite whole wheat flour,or regular whole wheat flour
- 1½tspbaking powder
- ½tspBaking Soda
- ¼tspsalt
- ¼tspground cinnamon
- 1egg
- 2tbspunsalted butter,melted
- 2tbspmaple syrup,or honey
- 1tsppure vanilla extract
Instructions
-
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.
-
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
-
To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.
-
Pour the liquid mixture into the flour mixture. Stir just until combined. Let the batter rest for 5 minutes.
-
Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat.
-
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.
-
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.
-
Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary.
-
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
Pro Tip for Making the Best Whole Wheat Pancakes
To ensure your pancakes are fluffy and not dense, avoid overmixing the batter. When you combine the wet and dry ingredients, stir just until they're combined. The batter should still have some lumps - this is perfectly normal. Overmixing can lead to tough pancakes because it develops the gluten in the whole wheat flour. So, remember, a few lumps in your pancake batter are a good thing!
Time-Saving Tips for Making Whole Wheat Pancakes
Prepare the ingredients: Gather all the ingredients and measuring tools before starting to save time and make the process more efficient.
Use a griddle: Cooking multiple pancakes at once on a griddle can significantly reduce cooking time and help keep the pancakes warm while preparing the rest of the batch.
Make extra: Consider doubling the recipe and freezing the extra pancakes for a quick and convenient breakfast option on busy mornings.
Organize the workspace: Keep the cooking area clean and organized to streamline the cooking process and minimize time spent searching for utensils or ingredients.
Preheat the griddle: Preheating the cooking surface while preparing the batter can help expedite the cooking process and ensure even cooking.
Batch cooking: Cook multiple batches of pancakes at once to save time and effort, especially when preparing breakfast for a larger group.
Plan toppings in advance: Preparing and organizing the pancake toppings ahead of time can streamline the serving process and make it easier to customize each pancake.
Substitute Ingredients For Whole Wheat Pancakes Recipe
white whole wheat flour - Substitute with whole wheat pastry flour: Whole wheat pastry flour has a finer texture and will result in a lighter, more tender pancake.
unsalted butter - Substitute with coconut oil: Coconut oil can add a subtle coconut flavor and works well as a dairy-free alternative to butter in pancakes.
Creative Ways to Serve Whole Wheat Pancakes
Elevate the pancake stack: Stack the pancakes in a neat and precise manner, ensuring each layer is evenly aligned for a visually appealing presentation.
Artful drizzling of maple syrup: Using a squeeze bottle, delicately drizzle the maple syrup in a decorative pattern over the pancakes, creating an artistic and appetizing display.
Garnish with fresh berries: Place a selection of vibrant, fresh berries such as strawberries, blueberries, and raspberries on top of the pancake stack to add a pop of color and a touch of natural sweetness.
Dust with powdered sugar: Lightly dust the pancakes with a fine sprinkle of powdered sugar, adding an elegant finishing touch and a hint of sweetness to the dish.
Accompany with a dollop of whipped cream: Add a dollop of freshly whipped cream to the side of the pancake stack, creating a visually appealing contrast and enhancing the overall indulgence of the dish.
Sprinkle with chopped nuts: Sprinkle a handful of finely chopped nuts, such as almonds or pecans, over the pancakes for a delightful crunch and an added layer of texture and flavor.
Arrange in a fan-like formation: Place the pancakes in a fan-like formation on the plate, creating an eye-catching and sophisticated presentation that showcases the layers and textures of the dish.
Add a sprig of fresh mint: Garnish the plate with a small sprig of fresh mint, adding a touch of greenery and a burst of fresh aroma to complement the flavors of the pancakes.
Essential Kitchen Tools for Making Pancakes
- Measuring cup: A tool used to measure liquid or dry ingredients accurately for recipes.
- Whisk: A kitchen utensil used for whipping and mixing ingredients together.
- Medium bowl: A container used for mixing ingredients or holding food items.
- Liquid measuring cup: A container with a spout used specifically for measuring liquid ingredients.
- Cast-iron skillet: A heavy-duty pan made of cast iron, suitable for cooking pancakes and other dishes.
- Nonstick griddle: A flat cooking surface with a nonstick coating, ideal for making pancakes and other breakfast foods.
Storing and Freezing Homemade Whole Wheat Pancakes
- Let the pancakes cool completely on a wire rack before storing or freezing.
- To store in the refrigerator, place the cooled pancakes in an airtight container or resealable plastic bag. They will keep for up to 5 days in the fridge.
- For longer storage, freeze the pancakes:
- Arrange the cooled pancakes in a single layer on a baking sheet lined with parchment paper.
- Place the baking sheet in the freezer for about 1 hour, or until the pancakes are frozen solid.
- Transfer the frozen pancakes to a freezer-safe container or resealable plastic bag, separating each pancake with a piece of parchment paper to prevent them from sticking together.
- Label the container or bag with the date and contents.
- Frozen whole wheat pancakes will keep for up to 2 months in the freezer.
- To reheat refrigerated pancakes, warm them in the microwave for 20-30 seconds, or until heated through. You can also reheat them in a toaster or in a preheated oven at 350°F (175°C) for about 5 minutes.
- To reheat frozen pancakes, you can either:
- Place them in the refrigerator overnight to thaw, then reheat as described above for refrigerated pancakes.
- Reheat them directly from the freezer in the microwave for 1-2 minutes, or until heated through. You can also reheat frozen pancakes in a toaster or preheated oven at 350°F (175°C) for about 10 minutes.
- Reheated pancakes may not be as soft and fluffy as freshly made ones, but they will still taste delicious!
How To Reheat Leftover Pancakes
To reheat leftover whole wheat pancakes, preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet lined with parchment paper or aluminum foil. Cover the pancakes loosely with another sheet of foil to prevent them from drying out. Bake for about 5-7 minutes, or until heated through. This method works well for larger batches of pancakes and helps maintain their texture.
For a quicker option, you can use a toaster or toaster oven. Set your toaster to a medium setting and toast the pancakes for 1-2 minutes, or until they are heated through and slightly crispy on the outside. Keep an eye on them to prevent burning. This method is ideal for reheating small quantities of pancakes and gives them a nice, crispy exterior.
If you prefer a softer texture, you can use the microwave to reheat your whole wheat pancakes. Place the pancakes on a microwave-safe plate and cover them with a damp paper towel. Microwave on high for 20-30 seconds per pancake, or until heated through. Be careful not to overheat them, as this can make the pancakes tough and rubbery.
For a stovetop method, heat a non-stick skillet or griddle over medium-low heat. Lightly grease the surface with butter or cooking spray. Place the pancakes on the skillet and cook for 1-2 minutes on each side, or until heated through. This method can help restore some of the crispiness to the pancakes' exterior while keeping the interior soft and fluffy.
If you have frozen your leftover whole wheat pancakes, you can reheat them directly from the freezer. Preheat your oven to 350°F (175°C) and place the frozen pancakes on a baking sheet. Cover them loosely with foil and bake for 10-15 minutes, or until heated through. Alternatively, you can microwave frozen pancakes on high for 30-60 seconds per pancake, depending on their thickness.
Interesting Fact About Whole Wheat Pancakes
The whole wheat pancakes recipe is a great source of fiber and nutrients, making it a healthier alternative to traditional pancakes.
Is Making Whole Wheat Pancakes at Home Cost-Effective?
The cost-effectiveness of this whole wheat pancakes recipe is quite high. The main ingredients, such as whole wheat flour, milk, and eggs, are affordable and commonly found in households. The addition of maple syrup and butter may slightly increase the cost, but the recipe yields a substantial amount of pancakes, making it suitable for a family of four. The approximate cost for a household of four people is around $8-$10, making it a budget-friendly breakfast option. Overall Verdict: 9/10
Are Whole Wheat Pancakes Healthy?
This whole wheat pancake recipe has some healthy elements, such as using whole wheat flour, which provides more fiber and nutrients compared to refined white flour. The recipe also includes cinnamon, a spice known for its antioxidant properties and potential health benefits. However, there are a few aspects that could be improved to make the recipe even healthier:
- The recipe calls for butter and maple syrup, which can add significant amounts of saturated fat and sugar. While these ingredients contribute to the flavor and texture of the pancakes, they should be used in moderation.
- The recipe does not include any fruits or vegetables, which could provide additional vitamins, minerals, and fiber.
To make this recipe healthier, consider the following suggestions:
- Replace half of the butter with a healthier fat source, such as coconut oil or mashed avocado, to reduce the saturated fat content.
- Use a natural, low-calorie sweetener like stevia or monk fruit instead of maple syrup to minimize added sugars.
- Incorporate grated zucchini, carrots, or mashed bananas into the batter for added nutrients and natural sweetness.
- Top the pancakes with fresh berries, sliced fruit, or a dollop of Greek yogurt instead of sugary syrups or whipped cream.
- Experiment with adding ground flaxseed or chia seeds to the batter for a boost of healthy omega-3 fatty acids and fiber.
Editor's Opinion on This Whole Wheat Pancake Recipe
This whole wheat pancake recipe is a wholesome and delicious option for a hearty breakfast. The use of white whole wheat flour adds a nutty flavor and extra fiber, making these pancakes a healthier choice. The addition of apple cider vinegar to the milk creates a buttermilk-like consistency, resulting in fluffy and tender pancakes. The touch of cinnamon and maple syrup adds warmth and sweetness, enhancing the overall flavor profile. The instructions are clear and easy to follow, making this recipe accessible for both novice and experienced cooks. Overall, this recipe offers a delightful twist on traditional pancakes, perfect for a cozy morning meal.
Enhance Your Whole Wheat Pancakes Recipe with These Unique Side Dishes:
Delicious Alternatives to Whole Wheat Pancakes
Appetizer and Dessert Pairings for Whole Wheat Pancakes
Why trust this Whole Wheat Pancakes Recipe:
This whole wheat pancakes recipe offers a nutritious twist on a classic breakfast favorite. The use of white whole wheat flour provides a higher fiber content, making these pancakes a healthier choice. The addition of cinnamon adds a warm and comforting flavor, while the use of maple syrup provides a natural sweetener. The inclusion of unsalted butter and pure vanilla extract enhances the richness and depth of flavor. With a perfect balance of wholesome ingredients, this recipe ensures a delicious and satisfying breakfast experience.
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