Whole Grain Pancakes
Start your day right with these fluffy, wholesome whole grain pancakes. Made with whole wheat flour for extra fiber and nutrients, they're lightly sweetened and perfectly paired with fresh berries and a drizzle of maple syrup. A satisfying and delicious breakfast classic.
For 4 servings
Prepare the pancake batter
- In a large bowl, whisk together the whole wheat flour, baking powder, sugar, and salt.
- In a separate medium bowl, whisk the milk, eggs, and vegetable oil until well combined.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix; a few lumps are okay.
Rest the batter
- Let the batter rest for 5-10 minutes. This allows the gluten to relax and results in fluffier pancakes.
Cook the pancakes
- Heat a large non-stick skillet or griddle over medium heat. Add a small amount of butter to grease it.
- Once the butter is melted, pour about 1/4 cup of batter per pancake onto the hot griddle.
- Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
- Flip carefully and cook for another 1-2 minutes on the other side, until golden brown.
- Repeat with the remaining batter, adding more butter to the pan as needed.
Serve
- Stack 2 pancakes per plate.
- Top with 1/2 cup of fresh mixed berries and drizzle with 2 tablespoons of maple syrup.
- Serve immediately and enjoy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Do not overmix the batter. A few lumps are perfectly fine and will result in a more tender pancake.
- 2Ensure your griddle is properly preheated. A drop of water should sizzle and evaporate quickly when flicked onto the surface.
- 3For extra fluffy pancakes, separate the eggs. Whisk the yolks with the wet ingredients, and beat the egg whites separately until stiff peaks form, then fold them into the batter.
- 4Keep cooked pancakes warm in a 200°F (95°C) oven on a baking sheet while you finish the batch.
- 5Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or microwave.
Adapt it for your goals.
Vegan
Use almond or soy milk, replace the eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water), and use oil for greasing the pan instead of butter.
gluten freeGluten free
Substitute the whole wheat flour with a 1:1 gluten-free all-purpose baking blend that contains xanthan gum.
high proteinHigh protein
Add one scoop of your favorite vanilla or unflavored protein powder to the dry ingredients. You may need to add a splash more milk to get the right consistency.
kid friendlyKid friendly
Make smaller, silver-dollar sized pancakes. You can also add a handful of chocolate chips or mashed banana to the batter.
Why this is on our healthy list.
Rich in Dietary Fiber
Whole wheat flour is an excellent source of dietary fiber, which aids in digestion, helps maintain stable blood sugar levels, and promotes a feeling of fullness.
Provides Sustained Energy
The complex carbohydrates from whole grains are broken down slowly by the body, providing a steady release of energy to keep you powered through the morning.
Source of Antioxidants
Topping with fresh berries adds a significant boost of antioxidants, which help protect your cells from damage.
Good Source of B Vitamins
Whole wheat flour contains essential B vitamins like niacin and thiamin, which are important for energy metabolism and overall health.
Frequently asked questions
Yes, they can be a healthy choice. The whole wheat flour provides more fiber, vitamins, and minerals than regular all-purpose flour. To keep them healthy, be mindful of toppings like syrup and butter.
