Whole Wheat Pancakes

These Whole Wheat Pancakes are easy to make using simple ingredients and incredibly light and fluffy. Perfect for a light and healthy breakfast!

Course Breakfast

Cuisine American

Keyword healthy pancakes, whole wheat pancakes

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 111

Author Danielle Rye

Ingredients

2 cups (240 grams) white whole wheat flour or whole wheat flour (spooned & leveled)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 and 3/4 cup (420 ml) buttermilk (I used low-fat)
1/4 cup (85 grams) honey
3 tablespoons (45 ml) oil (canola, vegetable, or melted coconut oil)
2 large eggs
2 teaspoons pure vanilla extract

Instructions

Heat a large skillet or griddle to medium heat and spray well with nonstick cooking spray.
In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a separate mixing bowl, whisk together the buttermilk, honey, oil, eggs, and vanilla until fully combined. Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
Using a 1/4 cup measuring cup, scoop the batter from the bowl and drop onto the skillet or griddle. Once the top starts to bubble and the edges look set, flip and cook for another 1-2 minutes.
Serve with pure maple syrup, fresh fruit, or your topping of choice.

Notes

Store leftover pancakes in the refrigerator or at room temperature in an airtight container/bag for up to four days. Reheat in the microwave for 20 to 30 seconds if desired.

Freezing Instructions: Lay the pancakes on a baking sheet lined with parchment paper and freeze. Once hardened, remove from the tray and stack in a freezer bag or freezer-safe container. To reheat, microwave for 20 to 30 seconds or toast in the toaster.

Buttermilk: If you don't have any buttermilk on hand then you can make a buttermilk substitute by adding 2 tablespoons of lemon juice or vinegar to a measuring cup, fill with milk to the 1 and 3/4 cup line, stir, and set aside for about 10 minutes.

Honey: You may substitute the honey with pure maple syrup, brown sugar, or granulated sugar.

Nutrition