Fluffy Wheat Pancakes Recipe
A wholesome twist on classic pancakes, these fluffy wheat pancakes are made with whole wheat flour for a healthier start to your day. Perfect for breakfast or brunch, they offer a rich, nutty flavor while remaining light and airy. Pair them with fresh fruits, maple syrup, or your favorite toppings for a delightful meal.
Pancakes are a breakfast staple loved by all, but this recipe takes the traditional favorite and adds a nutritious spin. By using whole wheat flour instead of refined white flour, these pancakes are packed with fiber and nutrients without sacrificing flavor or fluffiness. Whether you’re hosting a family brunch or treating yourself to a cozy morning meal, these wheat pancakes are sure to please!
Here the recipe for wheat pan cakes. Enjoy these delicious wheat pancakes as a nutritious treat for any day!
Ingredients:
1 cup whole wheat flour
1 tablespoon sugar (optional, adjust to taste)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup milk (or plant-based milk)
1 egg (or a flaxseed substitute for vegan)
2 tablespoons melted butter (or coconut oil)
1 teaspoon vanilla extract.
Instructions
- Mix Dry Ingredients:
In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt. - Combine Wet Ingredients:
In a separate bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth. - Make the Batter:
Pour the wet ingredients into the dry ingredients and gently mix until combined. Do not overmix; a few lumps are okay. Let the batter rest for 5 minutes. - Heat the Pan:
Preheat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil. - Cook the Pancakes:
Scoop 1/4 cup of batter onto the pan for each pancake. Cook until bubbles form on the surface, about 2 minutes. Flip and cook for another 1-2 minutes, until golden brown.
- Serve:
- Stack the pancakes on a plate and serve warm with your favorite toppings like maple syrup, honey, fresh berries, or a dollop of yogurt.
