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Whole Wheat Pancakes

Whole wheat pancakes are made by mixing whole wheat flour with leavening agents, milk, eggs, and a touch of sweetener to create a thick batter. The batter is poured onto a hot griddle and cooked until golden brown, resulting in hearty, slightly dense pancakes with a nutty flavor and tender texture.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 220
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups whole wheat flour preferably rolled or stone-ground
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 tbsp maple syrup or honey optional sweetener
  • 1 1/4 cups milk dairy or non-dairy
  • 2 large eggs
  • 2 tbsp vegetable oil or melted butter

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or non-stick skillet
  • Spatula
  • Measuring cups and spoons

Method
 

  1. In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt until well combined.
  2. In a separate bowl, beat the eggs and then whisk in the milk, maple syrup, and melted butter until the mixture is smooth and slightly frothy.
  3. Pour the wet mixture into the dry ingredients and gently fold together with a spatula until just combined. Do not overmix; some lumps are okay.
  4. Preheat the griddle or non-stick skillet over medium heat until hot and lightly greased. A drop of water should sizzle upon contact.
  5. Pour 1/4-cup portions of batter onto the hot surface, spacing them apart. Cook until bubbles form in the surface and the edges look set, about 2-3 minutes. Flip with a spatula and cook for another 2-3 minutes until golden brown and cooked through.
  6. Transfer the cooked pancakes to a plate and keep warm if needed. Serve immediately with your favorite toppings.