Amplify your morning nutrition without sacrificing flavor or fun.
At the tail end of my childhood, my mom started to sneak more nutritious alternatives into our usual meals and treats. One of her cleverest tricks was crafting whole wheat pancakes when no one else in our family was watching, and they hardly noticed a difference! The pancakes turned out buttery, sweet, and fluffy. Now, I can’t promise that your loved ones will react the same way, but whether you keep it a secret or not, you might be surprised to find that whole wheat pancakes are even more satisfying than regular ones. This could become a healthy household revolution!
However, just because these pancakes are whole wheat doesn’t mean they’re 100% healthy. But it is a step in the right direction, because with whole wheat flour, these rich and tender pancakes have more fiber, which can leave your family feeling fuller for longer. Alongside that simple science, they’re also just as easy to make—and as versatile—as regular pancakes. Feel free to top off your stack of whole wheat pancakes with any of your favorites, from fruit and honey to maple syrup and chocolate chips. With this recipe, you’ll rarely run out of options.
How do I store leftovers?
Let your whole wheat pancakes cool to room temperature, and then transfer them to an airtight container. Refrigerate for 3-4 days, or freeze them for up to 3 months with parchment paper between each pancake. Before reheating, thaw in the fridge overnight. Heat them up in a pan on the stove with some butter, or place them on a plate and cover them with a moist paper towel, then microwave for 1-2 minutes. Ideally, pancakes should be stored without toppings so they stay as fresh—and not soggy—as possible.
What is whole wheat flour?
True to its name, whole wheat flour is crafted by grinding the entire wheat kernel. All-purpose flour, on the other hand, uses endosperm—the starchy core of wheat kernels—which is why it comes out smooth and lighter in color. Since whole wheat flour utilizes the whole kernel of wheat, it’s more nutrient-dense and more flavorful, with a rich nutty taste that’s one-of-a-kind.
Similar recipes to try
Your pancake palooza doesn’t have to stop with these. Craft these decadent Chocolate Paleo Pancakes, light and airy Swedish Pancakes, or fruity and classic Blueberry Pancakes. Each recipe can transform your weekend morning into a little pancake party. But if you’re seeking a savory brunch, try Sausage And Spinach Keto Quiche, McGriddle Breakfast Casserole, or Keto Frittata.
Whole Wheat Pancakes
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon granulated sugar
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 pinch salt
- 1 large egg
- 1 cup buttermilk
- 1/2 teaspoon vanilla extract
- 2 1/2 tablespoons melted butter
- Butter for greasing the skillet
- Desired toppings such as extra butter, pancake syrup, or fresh fruit
Instructions
- In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt.
- In another bowl, beat the egg and then whisk in the buttermilk, vanilla, and melted butter until well blended.
- Slowly pour the wet mixture into the dry ingredients and stir until just combined. It is okay if the batter is a bit lumpy.
- Preheat a nonstick griddle or large skillet to 375°F. Lightly grease the surface with butter. Pour about 1/4 cup of batter for each pancake.
- Cook until you see small bubbles forming on the surface and the edges look set, about 2-3 minutes. Flip the pancake and cook for another 1-2 minutes until golden brown. Serve warm with desired toppings.
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