These fluffy whole wheat pancakes are a nutritious and delicious way to start your day. Packed with fiber and flavor, they are perfect for breakfast or brunch. Serve them with your favorite toppings like fresh fruit, maple syrup, or yogurt.
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 berries, sliced bananas, maple syrup, yogurt, or nuts
Instructions
-
Prepare the Dry Ingredients:
In a large mixing bowl, whisk together the whole wheat flour, brown sugar, baking powder, and salt until well combined. Make a well in the center of the dry ingredients.
-
Mix the Wet Ingredients:
In a separate bowl, combine the milk, egg, vegetable oil, and vanilla extract. Whisk until the mixture is smooth and well blended.
-
Combine Wet and Dry Ingredients:
Pour the wet ingredients into the well of 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 whole wheat flour to absorb the liquid and results in fluffier pancakes.
-
Preheat the Griddle:
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or cooking spray.
-
Cook the Pancakes:
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
-
Serve:
Remove the pancakes from the skillet and keep warm in a low oven (about 200°F) while you cook the remaining batter. Serve the pancakes warm with your choice of toppings such as fresh berries, sliced bananas, maple syrup, yogurt, or nuts.
Tips
- For extra flavor, consider adding a teaspoon of cinnamon or a handful of chocolate chips to the batter.
- If the batter is too thick, you can add a little more milk to reach your desired consistency.
- 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 and delicious whole wheat pancakes!
“`
