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Whole Wheat Pancakes

Delicious and nutritious whole wheat pancakes with a hearty texture and a subtle nutty flavor, perfect for any breakfast table.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Essential Ingredients
  • 1 cup Whole Wheat Flour Freshly milled or stone-ground recommended for enhanced flavor.
  • 2 teaspoons Baking Powder Ensure freshness for best results.
  • 1/4 teaspoon Salt Balances sweetness and intensifies flavor.
  • 1 cup Milk Dairy or plant-based alternatives work.
  • 1 large Egg Can substitute with a flax egg for vegan version.
  • 1 tablespoon Honey or Maple Syrup Adjust to taste for sweetness.
  • 1 teaspoon Vanilla Extract Adds warm aroma to the batter.
  • 2 tablespoons Cooking Oil or Melted Butter Keeps pancakes moist and prevents sticking.
Optional Add-ins for Flavor
  • 1/2 teaspoon Cinnamon Adds warm spice.
  • Chopped Nuts Walnuts, pecans, or almonds for added crunch.
  • Fresh or Frozen Fruit Blueberries, raspberries, or diced bananas work well.

Method
 

Preparing the Batter
  1. Gather all ingredients and measure them carefully.
  2. In a large mixing bowl, combine whole wheat flour, baking powder, salt, and optional cinnamon. Whisk together.
  3. In a separate bowl, combine milk, egg (or flax egg), honey or maple syrup, vanilla, and oil or melted butter. Whisk until smooth.
  4. Gradually pour wet ingredients into dry ingredients, folding gently until just combined. A few small lumps are fine.
  5. Allow the batter to rest for 5–10 minutes for best results.
Cooking the Pancakes
  1. Preheat your nonstick frying pan or cast iron skillet over medium heat for 2–3 minutes.
  2. Lightly grease the surface with butter or oil.
  3. Pour batter onto the pan, using about 1/4 cup for each pancake.
  4. Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown.
  5. Keep cooked pancakes warm in a covered dish or in an oven set to low heat while finishing the batch.

Notes

For fluffier pancakes, consider using buttermilk or separating the egg and whipping the white before folding it into the batter. Customize your toppings with fruits, nut butters, or syrups.