50/50 Whole Wheat Pancakes
A delightful blend of whole wheat and all-purpose flour creates light, fluffy pancakes with a wholesome, hearty texture, perfect for a satisfying breakfast that appeals to everyone.
For 4 servings
In a large bowl, whisk together the whole wheat flour, all-purpose flour, granulated sugar, baking powder, and salt until thoroughly combined.
In a separate medium bowl, whisk the egg until lightly beaten. Add the milk, melted butter, and vanilla extract, whisking until fully incorporated.
Pour the wet ingredients into the dry ingredients. Stir gently with a whisk or spatula until just combined. A few lumps are perfectly fine; do not overmix, as this can lead to tough pancakes.
Let the batter rest for 5-10 minutes at room temperature. This allows the flours to fully hydrate and the baking powder to activate, resulting in fluffier pancakes.
Heat a large non-stick griddle or frying pan over medium heat. Lightly grease with cooking spray or a pat of butter. Test the temperature by dropping a tiny bit of water; it should sizzle and evaporate quickly.
Pour about 1/4 cup (60ml) of batter per pancake onto the hot griddle, leaving some space between each to prevent them from sticking together.
Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set. Flip carefully with a spatula and cook for another 1-2 minutes until golden brown and cooked through.
Transfer cooked pancakes to a plate and serve immediately with your favorite toppings, or keep warm in a low oven (around 200°F/95°C) while you cook the remaining batter.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Don't Overmix: Overmixing develops gluten, leading to tough, chewy pancakes. Mix until just combined, even if there are a few lumps.
- 2Rest the Batter: A short rest (5-10 minutes) allows the flour to fully hydrate and the baking powder to start working, resulting in a lighter, fluffier texture.
- 3Correct Griddle Temperature: A medium heat is ideal. Too low, and pancakes will be dry; too high, and they'll burn outside before cooking inside. Test with a drop of water or a small test pancake.
- 4Fresh Baking Powder: Ensure your baking powder is fresh for maximum lift. Test by adding a teaspoon to a cup of hot water; it should bubble vigorously.
Adapt it for your goals.
Add-ins
Fold in 1/2 cup of fresh berries (blueberries, sliced strawberries), chocolate chips, or chopped nuts (pecans, walnuts) into the batter just before cooking.
Spiced PancakesSpiced Pancakes
Add an additional 1/2 teaspoon of ground cinnamon, nutmeg, or a pumpkin pie spice blend to the dry ingredients for a warm, aromatic twist.
Dairy Free/VeganDairy-Free/Vegan
Substitute milk with a plant-based milk (almond, soy, oat) and melted butter with melted coconut oil or a neutral oil. For vegan, replace the egg with a 'flax egg' (1 tbsp ground flaxseed + 3 tbsp water, let sit for 5 minutes).
Why this is on our healthy list.
Increased Fiber Intake
Whole wheat flour provides significantly more dietary fiber than all-purpose flour, aiding digestion, promoting gut health, and helping you feel fuller for longer.
Sustained Energy Release
The fiber and complex carbohydrates in whole wheat help regulate blood sugar levels, providing a more gradual and sustained energy release compared to pancakes made solely with refined flour.
Nutrient Boost
Whole wheat flour retains more essential vitamins and minerals (such as B vitamins, iron, and magnesium) compared to its refined counterpart, contributing to overall nutritional intake.
Frequently asked questions
While it's best to cook pancake batter fresh for optimal fluffiness, you can make it the night before and store it in an airtight container in the refrigerator. You might need to add a splash more milk in the morning as it can thicken slightly.
