Wholesome Whole Wheat Pancakes a Proper Breakfast

Recipe Introduction

Quick Hook: The Perfect Start?

Fancy starting your day right? How about some amazing whole wheat pancakes ? They're fluffy, nutty, and ever so slightly virtuous.

You know, just enough to make you feel good about reaching for the maple syrup.

Brief Overview: A Classic With a Twist

Pancakes . They're a breakfast staple, a weekend treat, and a blank canvas for toppings. These healthy whole wheat pancakes use whole wheat flour for a boost of goodness.

This makes them a bit more interesting. It's a simple easy pancake recipe that takes about 30 minutes from start to finish.

This breakfast recipe will yield about 8 pancakes, perfect for sharing (or not!).

Main Benefits: Healthy Indulgence

These pancakes offer extra fiber for a healthy breakfast . Serve them up on a lazy Sunday morning, or even for a cheeky pancake day celebration.

What makes this whole wheat pancake recipe special? You can feel good about eating them without sacrificing any of that pancake enjoyment.

The addition of whole wheat flour provides a nutty taste. Who can resist pancakes stacked high?

Let's get started with what you'll need...

Ingredients & Equipment

Right, let's get down to brass tacks. What do you need to make these champion whole wheat pancakes ? It's all pretty simple stuff, honestly.

You probably already have most of it in your kitchen. I've made these pancakes so many times, it's practically second nature! This breakfast recipe is a winner!

Main Ingredients

Here's the list. Get your measuring cups ready!

• 1 cup (120g) whole wheat flour . This is the star of the show! Go for a good quality one.
• 2 tablespoons (25g) granulated sugar . Not too much, just a touch of sweetness.
• 2 teaspoons baking powder . This is what makes them fluffy.
• 1/2 teaspoon baking soda . Works with the baking powder for extra lift.
• 1/4 teaspoon salt . Balances the sweet flavours.
• 1 large egg . Free range if you can!
• 1 cup (240ml) milk . Any kind will do, even almond or oat.
• 2 tablespoons (30ml) unsalted butter , melted. Plus extra for the pan. Trust me.
• 1 teaspoon vanilla extract . Adds a lovely flavour.

Seasoning Notes

A little sprinkle of this and that can make a huge difference.

We're not doing anything crazy here. Vanilla extract is the secret weapon. A dash of cinnamon could do wonders. If you're feeling brave, a pinch of nutmeg will do the trick.

For a healthy breakfast , keep it simple! You can substitute the sugar with honey too.

Equipment Needed

Okay, you don't need a fancy kitchen to make homemade whole wheat pancakes .

• Large mixing bowl.
• Whisk. Forget the fancy mixer, a whisk is all you need.
• Measuring cups and spoons.
• Griddle or non-stick frying pan. Non-stick is essential to get easy pancake recipe .
• Spatula. For flipping, of course!
• Ladle or 1/4 cup measuring cup. Keeps them uniform.

I have tried many whole wheat pancake recipe and this easy pancake recipe is just the best! Honestly, making healthy whole wheat pancakes should not be intimidating.

That's all there is to it! Now you've got everything you need for some proper whole grain pancakes . Now, let's get cooking.

Making these whole wheat flour pancakes for breakfast recipe is a pure joy!

Wholesome Whole Wheat Pancakes: A Proper Breakfast

Want a healthy breakfast that's also incredibly delicious? These hearty whole wheat pancakes are just the ticket. Forget those overly processed, sugary pancake mixes.

We're diving into some proper homemade whole wheat pancakes . I promise, they're smashing!

Prep Steps: Essential Mise en Place

Alright, let's get our ducks in a row. It's all about that mise en place, yeah? Gather your whole wheat flour , sugar, baking powder, baking soda, salt, egg, milk, melted butter, and vanilla extract.

Having everything measured out beforehand saves time. Honestly, I always forget something if I don't. Double check you have a large mixing bowl, whisk, griddle, spatula, and ladle.

step-by-step Process: Pancake Perfection

Ready to make some magic? This easy pancake recipe is simpler than you think.

1. Whisk together 1 cup (120g) whole wheat flour , 2 tablespoons (25g) sugar , 2 teaspoons baking powder , 1/2 teaspoon baking soda , and 1/4 teaspoon salt in a large bowl.
2. In a separate bowl, whisk together 1 large egg , 1 cup (240ml) milk , 2 tablespoons (30ml) melted butter , and 1 teaspoon vanilla extract .
3. Pour the wet ingredients into the dry ingredients. Gently stir until just combined. A few lumps are perfectly fine. Overmixing makes tough pancakes .
4. Heat a lightly oiled griddle or non-stick pan over medium heat. The pan is ready when a drop of water sizzles and evaporates quickly. Aim for medium heat .
5. Pour 1/4 cup of batter onto the hot griddle for each pancake.
6. Cook for 2- 3 minutes per side. Flip when bubbles form on the surface and the edges look set. They should be golden brown.
7. Keep cooked pancakes warm in a preheated 200° F ( 93° C) oven until ready to serve. (Optional, but fancy!)
8. Serve immediately with your favourite toppings. Get creative!

Pro Tips: Elevate Your Pancake Game

• Don't overmix ! It's the biggest mistake people make. A few lumps are totally okay.
• Let the batter rest for 5- 10 minutes. This allows the whole wheat flour to absorb the liquid, making a lighter pancake .
• Want to make these ahead? Cook the whole wheat flour pancakes , let them cool, and freeze them. Reheat in the toaster or microwave. Boom!

These healthy whole wheat pancakes are going to be a breakfast recipe game changer. Enjoy! They are perfect with maple syrup.

They also good with a side of berries, maybe a healthy breakfast can consist of a nice helping of fruit! I love adding berries.

It is such an easy pancake recipe , you will have it memorized in no time.

Recipe Notes: For Cracking Whole Wheat Pancakes

So, you're ready to try these easy pancake recipe ? Fantastic! Here are some extra bits and bobs to help you along.

Trust me, even I, your friendly food blogger, have had pancake mishaps. Let's try to avoid those, shall we? These tips will make your whole wheat flour pancakes a total breeze.

Ace Serving Suggestions

Fancy plating? Stack those pancakes high. Drizzle with golden syrup. Get some fresh berries on top for a pop of colour and vitamins.

If you're feeling fancy, a dollop of whipped cream never hurt anyone. And a cup of English Breakfast tea on the side? Sorted! For the savory fans, some crispy bacon or sausages are a right treat.

Smart Storage Strategies

Got leftovers? Pop them in the fridge. They will last for up to 3 days in an airtight container. Honestly, they're usually gone way before then! To reheat, a quick zap in the microwave or a gentle warm-up in a pan works wonders.

Freezing is also an option. Stack the pancakes with parchment paper. Then place it in a freezer bag. They'll keep for up to 2 months.

Reheat from frozen in the toaster or oven.

Whip Up Some Wonderful Variations

Want to spice things up? Add some blueberries for a fruity burst. How about some chocolate chips for a cheeky treat? If you are vegan, swap the milk for almond milk.

You can use flaxseed meal for an egg replacement. It will not effect the whole wheat pancakes . For the gluten-free crew, there are plenty of gluten-free flour blends that work beautifully in this recipe.

Nutritional Nitty Gritty

These healthy whole wheat pancakes are surprisingly good for you. Each serving of 3 pancakes has around 350-400 calories . You'll get a decent dose of protein and fiber.

That means they will keep you feeling full until lunchtime. Plus, whole wheat flour is much better than refined white flour.

Did you know: "Whole grains reduce heart diseases" says a Harvard study.

So, there you have it! These homemade whole wheat pancakes are a delightful breakfast recipe . The whole wheat pancake recipe is easy to make.

Don't be scared to experiment. Have a go and let me know how it turns out! With this healthy breakfast , you'll get your dose of whole grain.

This easy pancake recipe is a winner! Happy flipping!

Frequently Asked Questions

Why are my whole wheat pancakes so tough? I want them fluffy like those from a proper cafe!

Tough whole wheat pancakes are usually caused by overmixing the batter. Whole wheat flour has more gluten than all-purpose, so it's easier to develop it. Stir the wet and dry ingredients together until just combined a few lumps are perfectly fine.

Also, letting the batter rest for 5-10 minutes before cooking helps relax the gluten and allows the flour to absorb the liquid, resulting in a lighter, fluffier pancake.

Can I make these whole wheat pancakes ahead of time? Are they still alright the next day?

You can definitely make these whole wheat pancakes in advance. Cooked pancakes can be stored in the refrigerator for up to 2-3 days. To reheat, pop them in the toaster, microwave (though they might get a bit soft), or a warm oven.

You can also freeze them for longer storage; just separate each pancake with parchment paper to prevent sticking. They won't be quite as good as fresh, but still a cracking breakfast option.

I'm trying to be a bit healthier; what toppings are best for these whole wheat pancakes?

Since these are already wholesome whole wheat pancakes, you want to keep the toppings healthy too! Skip the mountains of syrup and try fresh berries, sliced bananas, a dollop of Greek yogurt for protein, or a sprinkle of nuts and seeds.

A drizzle of honey or a small amount of maple syrup is fine, but portion control is key. Consider a savoury twist with some lean bacon or a poached egg for a more balanced meal.

Can I substitute anything if I don't have whole wheat flour, or want to make these vegan?

If you don't have just whole wheat flour, try using a blend of half all-purpose and half whole wheat flour to achieve the best of both worlds. For a vegan version, swap the egg for a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit to thicken) and use your favourite plant based milk.

Remember to check your baking powder is vegan friendly too!

My whole wheat pancakes are sticking to the pan; what am I doing wrong?

Pancakes sticking to the pan is a common problem. Ensure your griddle or non-stick pan is properly heated before adding the batter. It should be hot enough that a drop of water sizzles and evaporates quickly.

Make sure to grease your pan properly with melted butter or oil between batches and use a good non-stick spatula to flip them with care.

What’s the secret to getting that golden brown colour on my whole wheat pancakes?

Getting that perfect golden brown colour is a mark of a good pancake. A hot griddle is key. Avoid the temptation to crank up the heat too high; medium heat is usually best to prevent burning before the inside is cooked. Also, the sugar in the recipe helps with browning; so don't skip it!

Keep an eye on the pancakes, and flip when you see those bubbles forming on the surface - that's your cue!