Whole wheat pancakes are a delicious recipe to get your morning started! Serve them with yogurt, syrup, berries or peanut butter to pack in the nutrients!
Whole wheat pancakes are a great way to start the morning. You can never go wrong with a fluffy stack of fresh pancakes, right?
Everyone will enjoy waking up to a warm stack of whole wheat flour pancakes for breakfast, or serve them up for dinner because breakfast for dinner is always a winner -especially if you have kids!
This whole wheat pancakes recipe is incredibly easy to make and follow. You may even find that you already have most (if not all) of the ingredients on hand already, making this a very frugal and simple recipe. The only thing that makes it even better is the great taste- and these pancakes taste great!
Serve your whole wheat pancakes with freshly poured syrup, either storebought or homemade.
Enjoy a dollop of whipped cream, of a spoonful of fresh berries over the top and you have yourself a beautiful plate of pancakes and a filling meal that you’re going to love.
With whole wheat flour pancakes this delicious and easy, you may find that you never want to go back to regular flour again.
And when you can make whole wheat pancakes from scratch in just a few minutes, why even bother with the storebought variety?
Healthy, homemade, delicious, frugal, and simple- these pancakes are winners in every category.
How to Make Whole Wheat Pancakes
- In a mixing bowl, whisk together the dry ingredients.
- Create a well in the center of the dry ingredients and then whisk in the wet ingredients until just they’re combined. The batter may be lumpy, but that’s okay.
- Heat a griddle to medium-low.
- Brush the griddle with butter or lightly spray it with nonstick cooking spray.
- Pour about 1/3 cup portions of the pancake batter onto the griddle, or make the pancakes any size that you choose.
- When the edges are set and the bubbles in the center don’t fill quickly, flip the pancake. Cook the pancakes for 1-2 minutes on the next side until cooked through.
Note that you may need to adjust the amount of milk in the batter to get it to the right consistency. You want the pancake batter to be slightly thick but so thick that it’s hard to pour.
Are whole wheat pancakes healthier?
Whole wheat pancakes are a much healthier option to traditional pancakes and a great way to sneak in the added nutrients while not giving up your favorite food.
You can make eating healthy fun and enjoyable for the whole family by swapping out a few simple ingredients in your favorite dishes like these whole wheat pancakes.
How do I make pancakes fluffier?
Making fluffy pancakes is a skill that so many people want to achieve. No one likes a sad flat pancake, so creating a fluffy stack of delicious mouth-watering pancakes is a dream come true and obtaining this little skill is much easier than you may think.
You can make your pancakes fluffier by simply not overmixing your pancake batter. You want it to have small lumps because an overmixed batter will result in tough pancakes.
You should also make sure to let your batter rest for several minutes before pouring onto a hot griddle.
A good way to do this is to make the batter before preheating the griddle so that it has time to rest while you wait for the griddle to be ready to use.
Whole Wheat Pancakes
- 2 cups wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups milk see note
- 1 egg large
- 3 tablespoons butter melted
- Whisk together dry ingredients.
- Create a well in the dry ingredients and whisk in the wet ingredients until just combined. The batter may be lumpy and that is ok.
- Heat a griddle on medium low.
- Brush griddle with butter or lightly spray with cooking spray.
- Pour about 1/3 cup portions onto the griddle, or make the pancakes any size you choose.
- When the edges are set and the bubbles in the center don’t fill quickly, flip the pancake. Cook for 1-2 minutes on the next side until cooked through.
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