These fluffy whole wheat pancakes are a nutritious and delicious way to start your day. Perfect for breakfast or brunch, they are easy to make and can be customized with your favorite toppings.
Ingredients
- 1 cup whole wheat flour
- 2 tablespoons brown sugar (or granulated sugar)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons vegetable oil (or melted butter)
- 1 teaspoon vanilla extract
- Optional toppings: fresh fruit, maple syrup, yogurt, nuts, or chocolate chips
Instructions
Step 1: Prepare the Dry Ingredients
In a large mixing bowl, whisk together the whole wheat flour, brown sugar, baking powder, and salt until well combined. This will ensure that the baking powder is evenly distributed throughout the flour.
Step 2: Mix the Wet Ingredients
In a separate bowl, combine the milk, egg, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and the egg is fully incorporated.
Step 3: Combine Wet and Dry Ingredients
Pour the wet ingredients into the bowl with the dry ingredients. Gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay. Let the batter rest for about 5 minutes. This allows the baking powder to activate and will result in fluffier pancakes.
Step 4: Preheat the Griddle
While the batter is resting, preheat a non-stick griddle or skillet over medium heat. If you’re using a cast-iron skillet, you may want to lightly grease it with a small amount of oil or butter to prevent sticking.
Step 5: Cook the Pancakes
Once the griddle is hot, pour about 1/4 cup of batter for each pancake onto the surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Carefully flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Step 6: Serve
Remove the pancakes from the griddle and keep them warm in a low oven (around 200°F) while you cook the remaining batter. Serve the pancakes warm with your choice of toppings such as fresh fruit, maple syrup, yogurt, nuts, or chocolate chips.
Step 7: Enjoy!
Dig in and enjoy your delicious, fluffy whole wheat pancakes!
Tips
- For extra flavor, consider adding cinnamon or nutmeg to the dry ingredients.
- You can also mix in blueberries, sliced bananas, or chocolate chips directly into the batter before cooking.
- Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in the toaster or microwave before serving.
Enjoy your wholesome breakfast!
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