Whole Wheat Pancakes
Start your day with these fluffy, nutty-flavored whole wheat pancakes. They're wonderfully satisfying, packed with fiber, and perfectly complemented by fresh berries and a drizzle of sweet maple syrup. A wholesome breakfast classic ready in under 20 minutes.
For 4 servings
Combine the dry ingredients
- In a large bowl, whisk together the whole wheat flour, baking powder, sugar, and salt.
- Make a well in the center of the dry ingredients and set aside.
Mix the wet ingredients
- In a separate medium bowl, whisk the eggs until lightly beaten.
- Stir in the milk and the 2 tablespoons of melted butter until just combined.
Make the pancake batter
- Pour the wet ingredients into the well of the dry ingredients.
- Whisk gently until just combined. Do not overmix; a few lumps are perfectly fine.
- Let the batter rest for 5 minutes. This allows the flour to hydrate and results in fluffier pancakes.
Cook the pancakes
- Heat a non-stick skillet or griddle over medium-low heat. Add about 1/2 teaspoon of butter and swirl to coat.
- Once the butter is melted and sizzling, pour about 1/4 cup of batter onto the skillet for each pancake.
- Cook for 2-3 minutes, or until bubbles appear on the surface and the edges look set.
- Flip carefully and cook for another 1-2 minutes on the other side, until golden brown.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
Serve with toppings
- Stack 2 pancakes per plate.
- Top each serving with 1/2 cup of mixed berries and drizzle with 1 tablespoon of pure maple syrup.
- Serve immediately and enjoy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the fluffiest pancakes, do not overmix the batter. A few lumps are okay and expected.
- 2Letting the batter rest for 5-10 minutes allows the gluten to relax and the baking powder to activate, leading to a more tender pancake.
- 3Cook on medium-low heat to ensure the pancakes cook through without burning the outside.
- 4You can keep cooked pancakes warm in a 200°F (95°C) oven on a baking sheet while you finish the batch.
- 5For extra flavor, add 1/2 teaspoon of cinnamon or a splash of vanilla extract to the wet ingredients.
Adapt it for your goals.
Vegan
Use a flax egg (1 tbsp ground flaxseed + 3 tbsp water), replace milk with almond or soy milk, and use coconut oil instead of butter.
high proteinHigh protein
Add one scoop of your favorite vanilla or unflavored protein powder to the dry ingredients. You may need to add an extra splash of milk to get the right consistency.
kid friendlyKid friendly
Add a handful of mini chocolate chips to the batter or use cookie cutters to make fun shapes on the griddle.
dairy freeDairy free
Substitute the 2% milk with a plant-based milk like almond, oat, or soy milk, and use oil or a dairy-free butter substitute.
Why this is on our healthy list.
High in Dietary Fiber
Whole wheat flour is an excellent source of fiber, which promotes digestive health, helps regulate blood sugar, and contributes to a feeling of fullness.
Sustained Energy Release
The complex carbohydrates in whole wheat provide a slower, more sustained release of energy compared to refined grains, helping to prevent energy crashes.
Rich in Antioxidants
The mixed berries are packed with vitamins, minerals, and powerful antioxidants that help protect your cells from damage.
Frequently asked questions
Yes, whole wheat pancakes are a healthier choice than those made with refined flour. They are higher in fiber, which aids digestion and helps keep you feeling full longer. Topping with fresh fruit adds vitamins and antioxidants.