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Stack of whole wheat pancakes with butter, syrup, and dried berries.

Whole Wheat Pancakes

Amelia MapstoneAmelia Mapstone
Flip up a delicious breakfast with our Whole Wheat Pancakes recipe! Get fluffy, hearty pancakes on the table in just 25 minutes for a wholesome start.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 231 kcal

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.
    Whisking whole wheat flour, sugar, baking powder, baking soda, and salt for Whole Wheat Pancakes.
  • In another bowl, beat the egg and then whisk in the buttermilk, vanilla, and melted butter until well blended.
    Ingredients for Whole Wheat Pancakes: egg, buttermilk, vanilla, melted butter.
  • Slowly pour the wet mixture into the dry ingredients and stir until just combined. It is okay if the batter is a bit lumpy.
    Stirring lumpy batter for Whole Wheat Pancakes with a whisk.
  • 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.
    Whole wheat pancakes cooking on a griddle until golden brown.

Nutrition

Calories: 231kcalCarbohydrates: 28gProtein: 7gFat: 11gSaturated Fat: 6gSodium: 293mgFiber: 3g
Keyword Whole Wheat Pancakes
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