Dig into these fluffy pancakes full of fiber and flavor—ideal for breakfast or brunch.
Who says we have to sacrifice taste for a more health-conscious treat? Fiber-rich and delicious, these whole-wheat pancakes are just as sweet and fluffy as their white flour counterparts. Any breakfast or brunch would be blessed by this dish!
A few years ago, my mom started making pancakes with equal parts white and whole-wheat flour. Over time, she got our whole family used to 100% whole-wheat pancakes. If you too are seeking a nutritious pancake, these golden-brown babies are a sure step in the right direction.
Additionally, whole-wheat pancakes are just as versatile as other pancakes. You can add fresh blueberries to the batter, or even a handful of chocolate chips. Topped with maple syrup, powdered sugar, and your favorite fruits, whole-wheat pancakes are a hearty way to start the day.
Are Whole-Wheat Pancakes Healthy?
Whole-wheat flour contains more nutrients than white flour, most notably higher amounts of fiber. When paired with fresh fruit, whole-wheat pancakes can round out a nutritious meal. For individuals on a dairy-free diet, you can swap in plant-based milk and butter. To reduce the sugar content of this dish, consider alternative sweeteners like stevia or monk fruit.
What’s So Special About Whole-Wheat Flour?
Unlike white flour, whole-wheat flour is derived from the entire wheat kernel. Because of this, whole-wheat flour has a coarser texture as well as a nuttier and earthier flavor. These qualities make it an excellent substitute for a wide range of baked goods. And, in my experience, treats made with whole-wheat flour tend to be more filling than those made with white flour. The next time you’re preparing a baked treat, try swapping white flour for whole-wheat so you can decide for yourself.
FAQs & Tips
Once cooled to room temperature, whole-wheat pancakes can be stored in an airtight container or covered in plastic wrap. Refrigerate them like this for up to a week, or transfer to a freezer-safe container and freeze for up to 2 months. To prepare, first thaw frozen pancakes in the fridge overnight. Then, heat refrigerated pancakes in the oven at 300° F for about 10 minutes, until they’re warmed through.
Yes, you can! Simply use a tablespoon of batter per pancake instead of a large scoop. Each mini pancake will turn out about 2 inches in diameter, whereas regular pancakes usually measure 4-5 inches in diameter. The best part? Mini whole-wheat pancakes are just as scrumptious!
To amplify the flavor of your whole-wheat pancakes, consider adding a teaspoon of cinnamon and half a teaspoon each of cardamom and nutmeg. These warm, sweet spices add a delightful dimension of flavor that is reminiscent of pumpkin spice and pairs perfectly with Applesauce or whipped cream.
Serving Suggestions
The first time my mom made whole-wheat pancakes for us, she drowned them in maple syrup and topped them with Cinnamon Apples. To that, I also like to add Cashew Butter for extra creaminess. Alternatively, you could decorate whole-wheat pancakes with Chocolate Whipped Cream and Oven-Dried Strawberries for a uniquely delicious twist.
Whole-Wheat Pancakes
Ingredients
- 1 1/2 cups whole-wheat flour
- 3 1/2 teaspoons baking powder
- 2 pinches salt
- 1 1/2 tablespoons sugar
- 1 1/2 cups milk
- 2 large eggs
- 2 tablespoons melted butter plus extra for cooking
- Maple syrup for serving
- Preferred toppings such as fresh fruit, whipped cream, or powdered sugar
Instructions
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In a large bowl, whisk together the whole-wheat flour, baking powder, salt, and sugar.
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In a separate bowl, whisk together the milk, eggs, and melted butter.
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Mix wet and dry ingredients until combined; batter may be lumpy.
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Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter.
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Scoop 1/4 cup batter onto the skillet for each pancake. Cook until bubbles form and edges look dry, about 2 minutes. Flip and cook until golden brown, about 1-2 minutes.
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Serve pancakes warm with maple syrup and other preferred toppings.
Nutrition
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