Easy, Delicious Whole Wheat Pancakes Recipe
Whole wheat flour makes pancakes taste nutty and delicious. This recipe is quite flexible. We love using a combination of whole wheat and all-purpose flour. The pancakes are lovely, light and fluffy. For 100% whole wheat pancakes, simply use all (1 1/2 cups) whole wheat flour and no all-purpose flour. We have noticed that whole wheat flour absorbs liquid a little more than all-purpose flour. Because of this, you might find that you need to add a little extra milk to the pancake batter before cooking the pancakes.
Whole wheat flour makes pancakes taste nutty and delicious. This recipe is quite flexible. We love using a combination of whole wheat and all-purpose flour. The pancakes are lovely, light and fluffy. For 100% whole wheat pancakes, simply use all (1 1/2 cups) whole wheat flour and no all-purpose flour. We have noticed that whole wheat flour absorbs liquid a little more than all-purpose flour. Because of this, you might find that you need to add a little extra milk to the pancake batter before cooking the pancakes.
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon baking powder
- 2 tablespoons sugar
- 3/4 teaspoon kosher salt
- 3/4 cup (100 grams) all-purpose flour
- 3/4 cup (100 grams) whole wheat flour
- 1 1/4 cups (295 to 350 ml) reduced fat milk, dairy or non-da
- 4 tablespoons unsalted butter melted, plus more for skillet or substitute coconut oil
- 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 Serving (47g)
- Sodium 1027.19652676926 mg
- Sugar 1.66361250247955 g
- Trans Fat 0.522334374999999 g
- Calories 75 calories
Step-by-step
- 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.
- 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.
Operating with a limited mixing window requires restraint because overworking gluten leads to dense, rubbery results. Stir the wet ingredients into the dry components only until small clumps remain. Leaving those small lumps intact keeps the internal crumb tender rather than tough.
Whole wheat flour contains bran particles that absorb moisture differently than refined white flour. Warm the dairy to lukewarm, meaning you can submerge a finger for 10 seconds without discomfort, to help hydrate the dense whole grain more efficiently. Adjust the hydration with an extra splash of milk if the batter feels unreasonably thick.
Cook these cakes on a skillet heated to medium. Test the surface by splattering water droplets; if they dance and evaporate, the temperature is correct. Flip the circles only when the edges appear dry and bubbles pop on the top surface, which typically takes about two minutes.
Batch cooking allows for efficient morning breakfasts through proper freezing. Cool the cooked rounds completely on a wire rack before stacking them between sheets of parchment paper inside an airtight container. Reheat frozen portions in a toaster oven until warmed through.
