Best 3 Perfect Whole Wheat Pancakes Recipes
Indulge in a delightful culinary experience with our comprehensive guide to creating perfect whole wheat pancakes. Dive into the secrets of crafting light, fluffy, and irresistibly flavorful pancakes using the wholesome goodness of whole wheat flour. Discover the perfect balance of ingredients that yields a tender interior and a slightly crispy exterior, making each bite a symphony of textures and flavors. Explore a variety of delectable toppings and fillings to customize your pancakes to perfection, from classic butter and maple syrup to fresh fruit and savory fillings. Unleash your creativity and embark on a journey of pancake perfection with our diverse collection of recipes, catering to various dietary preferences and taste buds.
Let's cook with our recipes!
WHOLE WHEAT PANCAKES
After extensive testing ... we've developed the perfect recipe for making fluffy, delicious, kid-approved, 100% whole grain pancakes! • Ready in 30 Minutes or Less • Make Ahead • Vegetarian •
Provided by Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com
Categories Breakfast
Time 12m
Number Of Ingredients 10
Steps:
- Preheat a griddle over medium-high heat and follow the manufacturer's directions regarding adding oils or cooking sprays to prepare the cooking surface. (Alternatively, you can use a large, nonstick skillet, cooking the pancakes in smaller batches.)
- Begin by combining flour, flaxseed meal, brown sugar, baking powder, cinnamon, and salt in a large bowl, stirring thoroughly with a whisk. Make a well in the center of the dry ingredients.
- In a medium bowl, combine egg, milk, oil, and vanilla, stirring to thoroughly combine.
- Pour the wet ingredients into the well in the center of the dry ingredients. Mix by pulling the dry ingredients into the wet center. Stir until just combined, being careful not to over-mix (there may still be a few small lumps in the batter).
- Pour the pancakes onto your griddle in the desired sizes or shapes. The pancakes should be ready to flip when they have bubbles at the center and are beginning to look a little dry at the outer edges. At that point, they should be perfectly golden brown underneath. Exactly how long this takes will vary depending on how hot your particular griddle runs and how large you choose to make your pancakes.
- After you flip the pancakes, the second side should cook in about half the time as the first side.
- Serve warm.
Nutrition Facts : Calories 215 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 7 grams fat, Fiber 4 grams fiber, Protein 8 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1/2 cup batter, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
PERFECT WHOLE WHEAT PANCAKES
This recipe comes from the Tassajara Bread Book. I like whole wheat but I hate the heaviness of the finished recipe and usually halve it with white flour. This recipe defies all of that. They are so good. The genius who created this recipe should get a medal. I have used powdered milk in place of regular milk for this and found no difference. I'm saying 8 pancakes in yield, but it really varies on the size you like your pancakes. Additional note: you can substitute applesauce for the oil (use the same amount) and they turn out exactly the same with a lot less calories.
Provided by Narshmellow
Categories Breakfast
Time 25m
Yield 8 pancakes
Number Of Ingredients 6
Steps:
- Mix dry ingredients together in a medium sized bowl.
- Add wet ingredients and mix together.
- Cook on a hot griddle.
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Be sure to whisk the dry ingredients together before adding them to the wet ingredients. This will help prevent lumps.
- Don't overmix the batter. Overmixing can make the pancakes tough.
- Heat your griddle or frying pan over medium heat before cooking the pancakes. This will help prevent them from sticking.
- Cook the pancakes for 2-3 minutes per side, or until they are golden brown.
- Serve the pancakes immediately with your favorite toppings, such as butter, syrup, fruit, or whipped cream.
Conclusion:
These perfect whole wheat pancakes are a delicious and healthy way to start your day. They are made with simple ingredients and are easy to make. With a few tips, you can make the perfect pancakes every time. So next time you're looking for a quick and easy breakfast, give these whole wheat pancakes a try.
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