Whole wheat pancakes

These are the BEST tasting, light and fluffy whole grain pancakes made from scratch – high in fiber so they leave you feeling full and satisfied all day.

These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch - very high in fiber so they leave you full and satisfied all day.Whole wheat pancakes

I perfected these whole wheat pancakes after testing batches and batches until they were just right. Everything a whole wheat pancake should be – fluffy, low-fat and tasty!

My original pancake recipe called for oil and egg whites. I found that all the eggs were used and the removal of the oil worked much better. I also increased the baking powder a little, making sure it has not expired or the pancakes are flat. Any small changes you make to this recipe can give a different result, so I suggest you do them exactly as written.

These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch - very high in fiber so they leave you full and satisfied all day.

I used 100% white whole grain flour which I prefer because my kids do not realize it is whole grain wheat. You can find this at King Arthur, Bob's Red Mill or Trader Joe's, but plain whole wheat works fine too, just don't use pastry flour.

I like my topped with berries and some pure maple syrup or blueberry compote. I make all the pancakes and cool down or freeze the rest for instant breakfast to enjoy all week.

These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch - very high in fiber so they leave you full and satisfied all day.

Whole wheat pancakes

Preparation time: 10 minutes

Cooking time: 15 minutes

Total time: 25 minutes

This is the BEST tasting, light and fluffy whole wheat pancake made from scratch!

  • 2 cups of white whole grain flour, I use King Arthur
  • 4 1/2 tsp baking powder
  • 1/2 teaspoon kosher salt
  • 2 teaspoons painted cinnamon
  • 2 teaspoons sugar
  • 2 large eggs
  • 2 cups + 2 tablespoons of fat-free milk
  • 2 teaspoons vanilla extract
  • cooking spray
  • Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; do not mix too much.

  • Heat a large skillet on medium heat. Sprinkle lightly oil to coat and pour 1/4 cup pancake dough. When the pancake starts to bubble, you can add your fruit if you wish. When the bubbles settle and the edges begin to settle, flip the pancakes. Repeat with the rest of the dough. Creates 14 pancakes.

Serving: 2pancakes, Calories: 172kcal, Carbohydrates: 31.5g, Protein: 9g, Fat: 2g, Cholesterol: 5mg, Sodium: 561mg, Fiber: 5g, Sugar: 2.5g

Blue Smart Points: 5

Green smart points: 5

Purple Smart Points: 5

Points +: 4

Keywords: best whole wheat pancake recipe, whole wheat pancakes

Photo credit: Sarah Broma Bakery

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