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Whole Wheat Pancakes

Whole wheat pancakes with honey drizzle on serving plate
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Start your day with these fluffy whole wheat pancakes that offer a hearty, nutty flavor and a boost of fiber. They’re simple to make, light, and perfect for a wholesome breakfast or brunch.

Ingredients

Scale
  • 1 cup whole wheat flour (120g)
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • ¾ to 1 cup milk (180–240 ml), any kind
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted and cooled

Instructions

  1. Mix dry ingredients: In a large bowl, whisk whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon until combined.
  2. Whisk wet ingredients: In a separate bowl, beat the egg, ¾ cup milk, and vanilla until smooth.
  3. Combine: Pour wet mix into dry, add melted butter, and fold gently until just combined. Batter will be lumpy—don’t overmix.
  4. Rest: Let the batter sit, covered, for 5 minutes to hydrate the flour.
  5. Adjust consistency (optional): Add up to ¼ cup more milk if you want thinner pancakes.
  6. Heat pan: Warm a nonstick skillet or griddle over medium heat; lightly grease with butter.
  7. Cook: Pour ¼ cup batter per pancake. Cook 3 minutes until bubbles form and edges set. Flip and cook 1–2 minutes more until golden.
  8. Serve: Stack and serve warm with butter, syrup, and fresh fruit.

Notes

Serving Tips: Top pancakes with maple syrup and fresh berries or sliced bananas. Great alongside eggs or bacon for a fuller meal.

Tips & Tricks:

  • Don’t overmix! Lumpy batter = tender pancakes.
  • Medium heat prevents burning while ensuring cooked-through pancakes.
  • Resting the batter makes a noticeable difference in fluffiness.
  • Use fresh baking powder/soda for best rise.

Storage & Reheating:

  • Store cooled pancakes in an airtight container in the fridge for up to 3 days.
  • Freeze with parchment paper between layers for up to 2 months.
  • Reheat in toaster, oven (350°F/175°C for 5-7 min), or microwave (short bursts).

Find it online: https://cakeshungry.com/whole-wheat-pancakes/