When it comes to breakfast, few things can rival a stack of fluffy pancakes. This whole wheat pancake recipe combines health and flavor, making it a perfect choice for a cozy morning. They offer a nutty richness that pairs perfectly with maple syrup, fruits, or a dollop of yogurt. Let’s dive into the delightful world of whole wheat pancakes!
Whole Wheat Pancakes
These pancakes are not only easy to whip up but also a healthier alternative to traditional pancakes. Using whole wheat flour adds fiber and nutrients, ensuring that you start your day on the right note.
Ingredients
- 1 cup whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk (or milk with 1 tablespoon of vinegar added)
- 1 large egg
- 2 tablespoons melted butter or vegetable oil
- 1 teaspoon vanilla extract (optional)
Instructions
- In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, whisk together the buttermilk, egg, melted butter (or oil), and vanilla extract if using.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.
- Heat a non-stick skillet or griddle over medium heat, and lightly grease with butter or oil.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown and cooked through.
- Transfer the pancakes to a plate and keep warm. Repeat with the remaining batter.
Serve your whole wheat pancakes warm, topped with fresh berries, sliced bananas, or a drizzle of maple syrup. Enjoy this wholesome breakfast option that’s sure to please everyone at the table!
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