Introduction
Wheat pancake recipe, Looking for a healthier spin on traditional pancakes? These whole wheat pancakes are the perfect combination of nutrition and flavor! Packed with fiber, a hint of cinnamon, and just the right amount of fluffiness, they make for a guilt-free breakfast treat. Whether you’re a beginner or a seasoned home cook, this easy-to-follow recipe will have you making perfect pancakes in no time. Get ready to enjoy a wholesome and satisfying meal that the whole family will love!
Ingredients
Here’s what you’ll need to make these delicious pancakes:
Dry Ingredients:
Whole Wheat Flour (1 cup) – A nutritious alternative to white flour, giving your pancakes a hearty texture.
Sugar (1 tbsp) – Just enough sweetness to balance flavors without making them overly sweet.
Baking Powder (½ tsp) – The key ingredient that helps your pancakes rise and stay fluffy.
Baking Soda (¼ tsp) – Works alongside baking powder for an extra lift.
Ground Cinnamon (½ tsp) – Adds a warm and slightly spicy flavor.
Salt (¼ tsp) – Enhances all the flavors.
Wet Ingredients:
Milk (1 cup) – Use any milk of your choice: oat, almond, dairy, or even lactose-free.
Egg (1) – Adds structure and helps with binding.
Melted Butter (2 tbsp) – Makes the pancakes moist and rich.
How to Make Whole Wheat Pancakes (Step-by-Step Guide)
Step 1: Mix Dry Ingredients (2 minutes)
In a large mixing bowl, combine whole wheat flour, sugar, baking powder, baking soda, cinnamon, and salt. Whisk well to evenly distribute all ingredients.
Step 2: Mix Wet Ingredients (3 minutes)
In a separate bowl, whisk together milk, egg, and 2 tablespoons of melted butter until well combined.
Step 3: Combine Wet and Dry Ingredients (2 minutes)
Slowly pour the wet mixture into the dry ingredients while stirring gently. Do NOT overmix! A few lumps in the batter are perfectly fine—they help create fluffy pancakes.
Step 4: Heat the Pan (1 minute)
Preheat a non-stick pan or griddle over medium heat. Add 1 tablespoon of butter and let it melt, ensuring an even coat.
Step 5: Cook the Pancakes (5 minutes)
Pour a ladleful of batter onto the pan, about 4 inches in diameter. Cook for about 2 minutes or until bubbles start to form on the surface. Flip the pancake and cook for another 1.5 to 2 minutes until golden brown.
Step 6: Repeat & Serve (2 minutes)
Repeat the process for the remaining batter. Stack your pancakes on a plate and get ready to add your favorite toppings!
How to Make Your Pancakes Extra Moist
Moist pancakes come down to the right balance of ingredients and technique. Here are some pro tips:
Don’t Overmix – Overmixing creates dense, chewy pancakes. Stir gently until just combined.
Use Buttermilk or Yogurt – For an extra moist texture, replace half of the milk with buttermilk or Greek yogurt.
Let the Batter Rest – Allow the batter to rest for 5-10 minutes before cooking to let the ingredients fully absorb the liquid.
Use a Moderate Heat – Cooking on medium heat ensures even cooking without drying out the pancakes.
10 Test Kitchen Tips for the Best Pancakes
Use fresh baking powder & soda – Old leavening agents won’t make your pancakes rise.
Sift the flour – This ensures a smooth, lump-free batter.
Experiment with mix-ins – Add blueberries, chocolate chips, or nuts for extra flavor.
Measure accurately – Too much flour makes pancakes dense.
Use a non-stick pan – Prevents sticking and makes flipping easier.
Don’t press the pancakes – Let them cook naturally; pressing removes air and fluffiness.
Warm the milk – Slightly warm milk helps blend ingredients better.
Use room-temperature eggs – They incorporate into the batter more evenly.
Keep pancakes warm – Place them in a 200°F (93°C) oven while finishing the batch.
Serve immediately – Pancakes taste best fresh off the pan!
How to Store Pancakes
If you have leftovers, store them properly:
Refrigerate: Keep in an airtight container for up to 3 days.
Reheat: Warm in a toaster, microwave, or oven at 300°F (150°C) for 5 minutes.
Can You Freeze Pancakes?
Yes! Whole wheat pancakes freeze beautifully:
Step 1: Let the pancakes cool completely.
Step 2: Place them in a single layer on a baking sheet and freeze for 1 hour.
Step 3: Transfer them to a freezer-safe bag with parchment paper between layers.
Step 4: Freeze for up to 2 months.
To Reheat: Pop them in a toaster or microwave for a quick, delicious breakfast.
nonvegkahani Community Tips and Praise (By Rahul K.)
“These whole wheat pancakes are now my go-to breakfast! They are soft, perfectly sweet, and have a wonderful cinnamon aroma. I love adding bananas and a drizzle of honey on top for extra flavor. The recipe is so easy to follow, and the freezing method works great for meal prep!”
Ingredient Scaling
| Ingredients | 1x (Original) | 2x (Double) | 4x (Family Size) |
|---|---|---|---|
| Whole Wheat Flour | 1 cup | 2 cups | 4 cups |
| Sugar | 1 tbsp | 2 tbsp | 4 tbsp |
| Baking Powder | ½ tsp | 1 tsp | 2 tsp |
| Baking Soda | ¼ tsp | ½ tsp | 1 tsp |
| Ground Cinnamon | ½ tsp | 1 tsp | 2 tsp |
| Salt | ¼ tsp | ½ tsp | 1 tsp |
| Milk | 1 cup | 2 cups | 4 cups |
| Egg | 1 | 2 | 4 |
| Melted Butter | 2 tbsp | 4 tbsp | 8 tbsp |
FAQs
Can I use all-purpose flour instead of whole wheat flour? Yes! You can substitute all-purpose flour for a lighter, less dense texture.
How do I make vegan whole wheat pancakes? Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and use plant-based milk and oil instead of butter.
Why are my pancakes not fluffy? Overmixing or expired baking powder can cause dense pancakes. Stir gently and check your ingredients!
Can I make the batter ahead of time? Yes, but for best results, use within 24 hours. Store in an airtight container in the fridge.
What’s the best topping for whole wheat pancakes? Maple syrup, honey, fresh fruits, peanut butter, or Greek yogurt all work well!
Best YouTube Video Tutorial
Watch this amazing video guide to making perfect whole wheat pancakes!
Enjoy your delicious and healthy pancakes!
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