Go Back

Wheat Pancakes

These light and fluffy wheat pancakes offer a nutty flavor and are perfect for breakfast or brunch, whether plain or topped with your favorite ingredients.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Dry Mix
  • 2 cups whole wheat flour Use quality whole wheat flour.
  • 2 tablespoons sugar Adjust sweetness to taste.
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon cinnamon Optional for added flavor.
For the Wet Ingredients
  • 1¾ cups milk Whole milk or buttermilk preferred.
  • 2 large eggs Beaten well.
  • 3 tablespoons melted butter or vegetable oil Cooling slightly before adding.
  • 1 teaspoon vanilla extract
For Cooking
  • to taste Extra butter or oil For greasing the griddle.

Method
 

Preparation
  1. Measure whole wheat flour properly by spooning it into your measuring cup.
  2. In a large mixing bowl, whisk together the whole wheat flour, sugar, baking powder, salt, and cinnamon.
  3. In a separate bowl, whisk the eggs until well beaten and frothy.
  4. Add the milk, melted butter, and vanilla extract to the eggs, ensuring the butter is not too hot.
Combining
  1. Gently fold the wet ingredients into the dry mixture until just combined.
  2. Allow the batter to rest for 5-10 minutes.
Cooking
  1. Preheat your griddle over medium heat.
  2. Lightly grease the griddle with butter or oil.
  3. Pour ¼ cup of batter for each pancake, leaving space between them.
  4. Cook until bubbles form and edges look set, about 2-3 minutes, then flip.
  5. Cook for another 1-2 minutes until golden brown.

Notes

These pancakes freeze well. Cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat directly from frozen.