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–+ servings
Whole Wheat Pancakes

Fluffy Whole Wheat Pancakes for Healthy Family Mornings

These Whole Wheat Pancakes are a delicious and healthy breakfast option, perfect for family mornings.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 2 minutes
Total Time 30 minutes
Servings: 4 pancakes
Course: Breakfast
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Whole Wheat Flour For a lighter texture, substitute with whole wheat pastry flour.
  • 2 teaspoons Baking Powder Opt for aluminum-free for a cleaner taste.
  • 2 tablespoons Granulated Sugar You can substitute with maple syrup.
  • 1 teaspoon Ground Cinnamon Feel free to experiment with spices like nutmeg.
  • 1/2 teaspoon Fine Sea Salt You can use kosher salt but adjust the quantity.
  • 1 large Egg For vegan versions, substitute with a flax egg.
  • 1 cup Unsweetened Oat Milk or Non-Dairy Milk Regular dairy milk will work too.
  • 1 teaspoon Vanilla Extract You can omit it for a more neutral flavor.
  • 2 tablespoons Coconut Oil or Butter If preferred, substitute with vegetable oil or ghee.

Equipment

  • Griddle
  • Mixing Bowl
  • Whisk
  • measuring cups
  • Spatula

Method
 

Cooking Instructions
  1. Preheat your griddle or a large non-stick skillet over medium heat, around 350°F (175°C).
  2. In a large mixing bowl, whisk together the whole wheat flour, baking powder, granulated sugar, ground cinnamon, and fine sea salt.
  3. In a separate bowl, whisk together the large egg, unsweetened oat milk, and vanilla extract until well blended.
  4. Stir the wet and dry ingredients together just until combined, being careful not to over-mix; allow the batter to rest for about 2 minutes.
  5. Grease your griddle with coconut oil or butter, then scoop the pancake batter onto the hot griddle.
  6. Watch for bubbles forming on the surface, about 3 minutes, then flip and cook for an additional 2 minutes until golden brown.
  7. Serve warm with your favorite toppings, such as maple syrup, fresh berries, or yogurt.

Nutrition

Serving: 2pancakesCalories: 350kcalCarbohydrates: 60gProtein: 10gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 300mgPotassium: 250mgFiber: 8gSugar: 4gVitamin A: 300IUCalcium: 150mgIron: 2mg

Notes

For more ideas on quick family meals, consider meal prep for busy weekdays. Store pancakes in an airtight container for up to 4 days or freeze for up to 2 months. Reheat in a toaster or skillet for best results.

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