Whole Wheat Pancakes
Fluffy, hearty, and slightly nutty, these Whole Wheat Pancakes are a wholesome twist on the classic breakfast favorite. Perfectly golden and packed with flavor, they’re ideal for busy mornings or lazy weekends.
Ingredients
- Whole Wheat Flour: 1 ½ cups – The base of the pancakes, providing fiber and a nutty flavor.
- Baking Powder: 2 tsp – Helps the pancakes rise, making them light and fluffy.
- Salt: ¼ tsp – Enhances the overall flavor.
- Egg: 1 large – Binds the ingredients together and adds richness.
- Milk: 1 cup – Adds moisture and creates a smooth batter.
- Honey or Maple Syrup: 2 tbsp – Natural sweetener that complements the whole wheat flavor.
- Vanilla Extract: 1 tsp – Adds warmth and a subtle sweetness.
- Butter: 2 tbsp, melted – Adds richness and helps achieve a tender texture.
- Fresh Berries (Optional): 1 cup – For topping, adding a burst of flavor and freshness.
Instructions
- Preheat Your Equipment: Heat a non-stick pan or griddle over medium heat and lightly grease with butter or oil.
- Combine Ingredients: In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the egg, milk, honey, and vanilla. Combine the wet and dry ingredients and mix until just combined.
- Prepare Your Cooking Vessel: Lightly grease your griddle again if needed before pouring the batter.
- Assemble the Dish: Pour about ¼ cup of batter per pancake onto the griddle.
- Cook to Perfection: Cook for 2-3 minutes until bubbles form on top, then flip and cook for another 1-2 minutes until golden brown.
- Finishing Touches: Stack the pancakes on a plate, drizzle with maple syrup, and top with berries or your favorite toppings.
- Serve and Enjoy: Serve warm with extra butter or honey if desired.
Notes
- Do not overmix the batter to keep pancakes fluffy.
- Let the batter rest for 5-10 minutes before cooking for better texture.
- Store leftovers in the fridge for up to 3 days or freeze for longer storage.
Find it online: https://tastyze.com/whole-wheat-pancakes/