You are going to love these Healthy Whole Wheat Pancakes because it is an easy to make healthy recipe perfect for breakfast or even dinner! Although, these pancakes have the goodness of whole wheat flour in them they are still fluffy and delicious. Make up a batch for yourself and serve with pure maple syrup and fresh or frozen fruit for a sweet yet healthy meal.
I don’t know about you, but my kids and I love pancakes! My son would eat them 3 times a day if I let him. We try to make pancakes every Saturday for supper and then watch a movie following. Pancakes are just a great weekend meal to make whether for breakfast, brunch or dinner.
But, sometimes pancakes aren’t always the healthiest choice. That’s why I created this Whole Wheat Pancake recipe so I can still feel good about making them for my family. With the goodness of whole wheat flour and only 2 teaspoons of sugar in the whole recipe these pancakes can be a nutritious choice for you and your little ones. Top them with pure maple syrup and fresh or frozen fruit to round out the meal. I also like to add a protein to the meal as well, such as scrambled eggs, bacon, or sausage.
How to make Whole Wheat Pancakes
In a large bowl whisk together 1 cup whole wheat flour, 1 and 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 2 teaspoons of sugar, and optional 1 teaspoon of cinnamon.
In another bowl whisk together 1 large egg, 1 cup of milk, 1 teaspoon vanilla, and 2 tablespoons melted unsalted butter.
Whisk wet ingredients into dry ingredients until fully combined.
Preheat griddle to 375°F and grease with butter or non-stick spray.
Scoop the pancake batter onto the heated griddle by 1/4 cup spoonfuls. I love using this cookie scoop, but you can also just use a 1/4 cup measuring cup.
Cook for a couple minutes until small bubbles form on the top of the surface. Flip, and cook for another 1-2 minutes or until pancakes are fully cooked.
Serve warm.
Recipe can be doubled if needed. These pancakes will keep well in the fridge for up to one week or in the freezer up to 3 months.
Nutrition Information
This is the nutrition information for one pancake.
182 calories, 8.9g of total fat, 13.9g of total carbohydrates, and 10.2g of protein.
Information obtained by myfitnesspal.
Healthy Whole Wheat Pancakes
An easy to make healthy recipe perfect for breakfast or even dinner! Although, these pancakes have the goodness of whole wheat flour in them they are still fluffy and delicious. Make up a batch for yourself and serve with pure maple syrup and fresh or frozen fruit for a sweet yet healthy meal.
Ingredients
- 1 cup flour whole wheat
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 tsp sugar
- 1 tsp ground cinnamon optional
- 1 egg large
- 1 cup milk
- 1 tsp vanilla
- 2 tbsp unsalted butter melted
Instructions
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In a large bowl whisk together 1 cup whole wheat flour, 1 and 1/2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/4 teaspoon salt, 2 teaspoons of sugar, and optional 1 teaspoon of cinnamon.
-
In another bowl whisk together 1 large egg, 1 cup of milk, 1 teaspoon vanilla, and 2 tablespoons melted unsalted butter.
-
Whisk wet ingredients into dry ingredients until fully combined.
-
Preheat griddle to 375°F and grease with butter or non-stick spray.
-
Scoop the pancake batter onto the heated griddle by 1/4 cup spoonfuls. I love using this cookie scoop, but you can also just use a 1/4 cup measuring cup.
-
Cook for a couple minutes until small bubbles form on the top of the surface. Flip, and cook for another 1-2 minutes or until pancakes are fully cooked.
Recipe Notes
Recipe can be doubled if needed.
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Saving this recipe. My son loves pancakes and this recipe sounds yummy and healthy!
Awesome! My son loves pancakes too and quite enjoyed these 🙂 Thanks!