These healthy Whole Wheat Pancakes are soft and fluffy, and just as delicious as regular pancakes, but with more fiber and nutrients! Easy to make and ready in only 20 minutes.
Looking for more pancake recipes? Try my apple oatmeal pancakes next!
About This Recipe
As I get older, I've been trying to eat a little bit healthier, and one of the ways I've been doing that is by adding extra fiber wherever I can. Sometimes that means a few more veggies at dinner, sometimes it's sneaking flax seeds into my smoothies, and sometimes, like today, it's as simple as swapping white flour for whole wheat.
These whole wheat pancakes came out so good that I don't think I'll ever make regular pancakes again. And the best part is that I felt good about eating them. Many times, pancakes are too heavy and sugary, which makes them feel more like a dessert than breakfast. But these ones did not feel like that at all.
I love to serve these with just a light drizzle of maple syrup and fresh fruit. A great way to start your morning 🙂
Key Ingredients
Whole wheat flour: Now, if you do not use whole wheat flour that often, make sure yours has not expired. Give it a smell, and if it smells fine, then it's good. Whole wheat goes bad way quicker than white flour.
Sugar: Just a little bit to make them taste better.
Baking powder: These wouldn't be light and fluffy without it!
Milk: I used whole milk. You can also use milk alternatives like oat or almond.
Egg: Binds the ingredients together.
Oil: Makes the inside of the pancakes moister. You can also use melted butter.
Vanilla extract: Adds a delicious, warm flavor.
Instructions
STEP 1: Whisk the whole wheat flour, sugar, baking powder, and salt in a mixing bowl.
STEP 2: In another bowl, whisk the milk, eggs, and vanilla extract.
STEP 3: Pour the wet ingredients into the dry ingredients and mix until just combined. The batter should be fairly lumpy.
STEP 4: Heat a skillet over medium heat. Grease it lightly with butter or oil. Add ¼ cup of batter and cook until the edges dry up and bubbles form on the surface. If you do not wait for the edges to dry up, the pancake will fall apart when you flip it.
STEP 5: Flip and cook for another 1-2 minutes until the inside is completely set and the outside is golden brown.
Whole Wheat Pancakes
Ingredients
- 1 ½ cups whole wheat flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 ½ cups milk
- 1 large egg
- 2 tablespoons oil (or melted butter)
- 1 teaspoon vanilla extract
Instructions
- Whisk the whole wheat flour, sugar, baking powder, and salt in a mixing bowl.
- In another bowl, whisk the milk, eggs, oil, and vanilla extract.
- Pour the wet ingredients into the bowl of dry ingredients and mix until JUST combined.
- Heat a large nonstick skillet over medium heat; wait about 60-90 seconds for it to heat up.
- Scoop ¼ cup of batter into the pan. Cook until the edges dry up and bubbles form on the surface, 2 minutes. Flip and cook for another 1-2 minutes until golden and cooked through. If the pan gets too hot, reduce the heat to medium-low.
- Serve with your favorite pancake toppings! We love maple syrup and some whipped cream.
Allan
Pancakes were good, but next time I will use half the amount of vanilla. They have a strong vanilla flavor.