Whole Wheat Pancakes
These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch – high in fiber, so they leave you feeling full and satisfied throughout the day.
This is an oldie from my blog that just got a facelift. I originally perfected these whole wheat pancakes after testing batches and batches until they were perfect. Everything a whole wheat pancake should be; fluffy, low-fat, and tasty!
My original recipe called for oil and egg whites, I found using the whole eggs and eliminating the oil worked out much better. I also slightly increased the baking powder, make sure it’s not expired or the pancakes will be flat. Any slight changes you make to this recipe can yield a different result, so I suggest making them exactly as written.
I used 100% white whole wheat flour which I prefer because my kids don’t realize it’s whole wheat. You can find this by King Arthur, Bob’s Red Mill or Trader Joe’s, but regular whole wheat works fine too, just don’t use pastry flour.
I like mine topped with berries and a little pure maple syrup or blueberry compote. I make all the pancakes and refrigerate or freeze the rest for instant breakfast to enjoy throughout the week.
Whole Wheat Pancakes
These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch!
- 2 cups white whole wheat flour (I use King Arthur)
- 4 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 2 tsp ground cinnamon
- 2 tsp sugar
- 2 large eggs
- 2 cups + 2 tbsp fat free milk
- 2 tsp 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; don’t over-mix.
- Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Makes 14 pancakes.
Yield: 7 Servings, Serving Size: 2 pancakes
- Amount Per Serving:
- Freestyle Points: 5
- Points +: 4
- Calories: 172 calories
- Total Fat: 2g
- Saturated Fat: g
- Cholesterol: 5mg
- Sodium: 561mg
- Carbohydrates: 31.5g
- Fiber: 5g
- Sugar: 2.5g
- Protein: 9g
Photo credit: Sarah Broma Bakery