Description
These Whole Wheat Pancakes are made with 100% whole wheat flour. They’re light, fluffy, and delicious! You’ll love these nutritious pancakes because they’re high in fiber to keep you full and satisfied.
Ingredients
Units
Scale
- 1 cup whole milk (or non-dairy milk)
- 1 tablespoon distilled white vinegar (or lemon juice)
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon fine sea salt
- Butter, ghee, or cooking oil, for cooking
Instructions
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Make the homemade buttermilk. In a large mixing bowl, add the milk and vinegar (or lemon juice if using). Stir together with a fork and let rest for 5 minutes. The milk will curdle slightly.
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Mix the wet ingredients. Add the egg, vanilla extract, and melted butter to the homemade buttermilk mixture. Whisk to combine.
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Mix the dry ingredients. In a medium bowl, add the flour, sugar, baking powder, baking soda, cinnamon, and salt. Use a whisk or fork to mix together until well combined.
- Add the dry ingredients to the wet ingredients. Add the dry ingredients on top of the wet ingredients and gently whisk to combine. You want to make sure there are no dry clumps of flour stuck to the bottom of the bowl. It’s normal for the pancake batter to be slightly lumpy. AVOID OVERMIXING THE BATTER.
- Let the batter rest for 10-15 minutes. This allows the flour to fully hydrate and the batter to thicken, which will give you fluffier pancakes. During this time, you can preheat the skillet or griddle and get your pancake toppings ready.
- Cook the pancakes. While the pancake batter is resting, heat a griddle or large nonstick skillet over medium-low heat. Once hot, brush the skillet with melted butter, ghee or cooking spray.
- Scoop ¼ cup of the batter onto the griddle to form a pancake. Depending on the size of your skillet or griddle, you may be able to fit 2 to 3 pancakes.
- Cook until the edges of the pancake look set and you notice bubbles start to appear on the top, about 2-3 minutes. Confidently flip the pancake and let the other side cook for another 1-2 minutes, or until the pancake is cooked through.
- Serve and enjoy! Serve warm with your favorite toppings. I like butter and pure maple syrup. Whipped cream and berries are also nice.
Notes
- Leftovers? Let the pancakes cool before storing them in an airtight container in the fridge for up to 3 days.
- Whole milk tastes best, but I’ve had success making these pancakes with 2% milk, almond milk, and soy milk.
- Make sure your baking powder is fresh and not expired. I like to gently shake or stir the baking powder before measuring it out.
- Can I save leftover pancake batter? Once the batter has been made, the baking powder and baking soda become activated. Leftover batter can result in flat and dense pancakes. If you want to make the pancake batter the night before, pre-mix the wet ingredients and store it in an airtight container in the fridge. Mix the dry ingredients together and store, covered, on the counter. In the morning, whisk the wet and dry ingredients together when you’re ready to cook the pancakes.
- How to freeze pancakes: Let the pancakes cool before placing them in a single layer on a parchment-line sheet pan in the freezer for 30 minutes. Remove the baking sheet from the freezer and stack the frozen pancakes in a freezer-safe bag with parchment paper between each pancake to prevent sticking.
- Nutrition is a rough estimate based on 1 pancake.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 120
- Sugar: 4.1g
- Sodium: 192mg
- Fat: 4.4g
- Saturated Fat: 2.3g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 17.2g
- Fiber: 1.9g
- Protein: 3.8g
- Cholesterol: 34mg