Whole Wheat Pancakes
Cooking with Coit cooked this in a YouTube video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
Watch the original videoImported by Ray Ray on SeeMeCook
A healthier spin on traditional pancakes that remains light and fluffy with a hint of cinnamon. These pancakes are made with whole wheat flour and can be easily adapted with your choice of milk.
- Time
- 20 minutes
- Equipment
- Stovetop
- Good for
- Breakfast
- Cuisine
- American
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 120 g
- 12 g
- 2 g
- 1 g
- 1 g
- 1 g
- 240 g
- 50 g
- 40 g
- 50 g
- 40 g
- 4 g
Weights are estimates. Together, the ingredients weigh about 475 g before cooking, which is about 240 g per serving.
Steps
In a large mixing bowl, add 1 cup of whole wheat flour, 1 tablespoon of sugar, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt.
Whisk the dry ingredients together until they are well combined.
In a separate smaller mixing bowl, combine 1 cup of milk, 1 egg, and 2 tablespoons of melted butter.
Give the wet ingredients a quick mix to incorporate.
Pour the wet ingredients into the bowl with the dry ingredients.
Mix the batter for about 10 seconds until just combined. Do not overmix; it is important to leave some small chunks of flour in the batter to ensure the pancakes are light and fluffy rather than chewy.
Heat a large skillet (about 14 inches) over medium heat and add 1 tablespoon of butter, moving it around to evenly coat the bottom of the pan.
Using a ladle, drop the pancake batter into the pan to form pancakes about 4 inches in diameter. Do not crowd the pan; cook about 4 at a time.
Cook the pancakes for about 2 minutes on the first side. Look for little air bubbles rising to the top and popping, and check the underside for a nice brown color.
Flip the pancakes and cook for another 1.5 to 2 minutes until the second side is nicely browned.
Garnish the pancakes with fresh strawberries and blueberries, a drizzle of maple syrup or honey, and a light sprinkle of powdered sugar.
Notes
If substituting with gluten-free flour, reduce the amount of liquid slightly as gluten-free mixes tend to be thinner than whole wheat flour. Overmixing the batter will result in tough, chewy pancakes; stop mixing as soon as the dry flour disappears.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 551
- Protein
- 13 g
- Carbs
- 77 g
- Fat
- 24 g
- Fiber
- 8 g
Where the calories come from
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