Try this Easy Whole Wheat Pancakes recipe
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon optional
- 3/4 cups (105 grams) whole wheat flour (we use gold medal f
- 3/4 cups (105 grams) all-purpose flour (we use gold medal u
- 1 1/4 to 1 1/2 cups (295 to 350 ml) milk whole or 2% reduced fat milk are best
- 4 tablespoons unsalted butter melted, plus more for skillet
- Carbohydrate 1.7499 g
- Cholesterol 42.9275 mg
- Fat 6.6520475 g
- Fiber 0.0862874975204468 g
- Protein 1.86724375 g
- Saturated Fat 4.009279875 g
- Serving Size 1 1 pancake (47g)
- Sodium 1027.19652676926 mg
- Sugar 1.66361250247955 g
- Trans Fat 0.522334374999999 g
- Calories 75 calories
Step-by-step
- Prepare Pancake Batter: Whisk flours, sugar, cinnamon, baking powder and the salt in a medium bowl, set aside. Warm the milk until lukewarm, not hot (you should be able to keep your finger submerged for 10 seconds). Whisk milk, butter, egg and the vanilla together until blended.
- Make a well in the center of the flour mixture. Pour milk mixture into the well and stir with a fork until mixed and only small clumps of flour remain. Do not over mix batter.
- Note: The batter will be quite thick. If it is unreasonably thick, add 1 to 2 tablespoons more milk to thin it out a little.
- Cook Pancakes: Heat a large skillet (or use griddle) over medium heat. The pan is ready if when you splatter a little water onto the pan surface, the water dances around the pan and eventually evaporates.
- Lightly brush skillet with melted butter. Spoon a 1/4-cup of the batter onto the skillet and gently spread into a 4-inch circle. (If the batter is thick, you may need to use the back of a spoon to spread the batter into a circle).
- When edges look dry and bubbles start to appear and pop on the top surfaces of the pancakes, turn over, about 2 minutes. Once flipped, cook 1 to 2 minutes or until lightly browned and cooked in the middle. Serve warm with syrup, bananas or other toppings.
Managing Gluten Development Through Gentle Mixing
Avoid smooth batters when combining whole wheat and all-purpose flours, because overworking activates gluten proteins and produces tough, rubbery discs. Stop stirring the moment wet and dry components come together with small clumps remaining. Warm the milk to precisely lukewarm—roughly body temperature—so the melted butter remains liquid rather than solidifying into greasy pockets upon contact with cold dairy. Whole wheat flour introduces bran particles that absorb moisture differently than refined grains, meaning older stock left in the pantry may require an extra splash of liquid to achieve proper spreadability.
Controlling Skillet Heat for Even Browning
Test skillet readiness by flicking water droplets across the metal; successful evaporation indicates the surface has reached roughly 350 degrees Fahrenheit. Pour precisely one-quarter cup portions onto the buttered surface, watching for bubbles to breach the top surface and dry edges to appear within two minutes before flipping. Cook the second side for an additional sixty seconds to ensure the dense interior bakes completely without scorching the exterior sugars.
