Whole-Wheat Pancakes
A protein-packed start to the day. These fluffy whole-wheat pancakes are made with whey protein for an extra boost, perfect for a satisfying and nutritious breakfast alongside crispy bacon.
For 4 servings
- mix · ~1 min
Combine the dry ingredients.
In a large bowl, whisk together the whole wheat flour, vanilla whey protein powder, baking powder, and salt until well combined.
TIPWhisking the dry ingredients first ensures the baking powder is evenly distributed for a consistent rise. - mix · ~1 min
Whisk the wet ingredients.
In a separate medium bowl, whisk the eggs until lightly beaten. Then, whisk in the milk until just combined.
- mix · ~1 min
Combine wet and dry mixtures.
Pour the wet ingredients into the dry ingredients. Mix with a spatula or whisk until just combined. A few lumps are okay.
TIPDo not overmix the batter. Overmixing develops gluten and can make the pancakes tough instead of fluffy. - rest · ~5 min
Rest the pancake batter.
Let the batter rest for 5 minutes. This allows the flour to hydrate and the gluten to relax, resulting in more tender pancakes.
- fry · ~12 min
Cook the pancakes.
1.Heat a non-stick skillet or griddle over medium-low heat. Lightly grease with a small amount of butter.2.Pour about 1/4 cup of batter per pancake onto the hot skillet.3.Cook for 2-3 minutes per side, or until bubbles appear on the surface and the edges look set.4.Flip carefully and cook for another 1-2 minutes until golden brown.5.Repeat with the remaining batter, greasing the pan as needed.TIPCooking on medium-low heat prevents the outside from burning before the inside is fully cooked. - serve
Serve the pancakes warm.
Serve a stack of two pancakes per person, drizzled with 1 teaspoon of maple syrup. They are excellent served alongside crispy bacon.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra fluffy pancakes, separate the eggs. Whisk the yolks with the milk, and beat the egg whites separately until stiff peaks form. Fold the whites into the batter at the very end.
- 2Don't press down on the pancakes with your spatula while they cook. This will deflate them and make them dense.
- 3Keep cooked pancakes warm in a 200°F (95°C) oven on a baking sheet while you finish the batch.
- 4The batter can be made a day ahead and stored in an airtight container in the refrigerator.
Adapt it for your goals.
Dairy free
Use almond milk or another plant-based milk, a plant-based protein powder, and coconut oil instead of butter for greasing the pan.
gluten freeGluten free
Replace the whole wheat flour with a 1-to-1 gluten-free all-purpose flour blend.
kid friendlyKid friendly
Add a handful of chocolate chips or blueberries to the batter. Use cookie cutters to make fun shapes.
high proteinHigh protein
For an even higher protein content, substitute some of the milk with liquid egg whites or Greek yogurt.
Why this is on our healthy list.
High in Protein
With eggs and whey protein powder, these pancakes provide a substantial amount of protein to help build and repair tissues, and keep you feeling full longer.
Source of Fiber
The use of whole wheat flour provides dietary fiber, which is important for digestive health and maintaining stable blood sugar levels.
Sustained Energy
The combination of complex carbohydrates from whole wheat and protein offers a source of sustained energy to power you through your morning.
Frequently asked questions
Yes, they are a healthy breakfast option. They are high in protein which promotes satiety, and use whole wheat flour for added fiber and nutrients compared to regular pancakes.
