These light and fluffy whole wheat pancakes are a bit hit in our home. They’re a delicious, filling breakfast that can be whipped up in just a few minutes. Cook them up in a skillet or on a griddle.
Mostly, our weekdays are always have too much chaos to just whip up a batch of pancakes or eat a big hearty breakfast. With each of us going in different direction, we don’t have much time to sit together as a family.
Iv’e been using this recipe for 20 plus year now. It came from a put together cook book by 10 elderly ladies in a women’s club. Who better to learn how to cook from the a bunch of women that have been cooking and baking for 50+ years right?!
This pancake recipe is one of our favourite ways to kick off a Saturday morning. These light and fluffy whole wheat pancakes served with unrefined and unprocessed, pure Canadian maple syrup is staple in our home and sending everyone off with a full belly.
Absolute best part of these pancakes is they are simple to make, my 4-year-old can help. Just measure, pour mix and cook with simple ingredients.
Tips For Making Light And Fluffy Whole Wheat Pancakes:
- For a bigger crowds double or triple recipe
- You can use all-purpose flour, whole wheat einkorn flour, vital wheat gluten flour. They will have slightly different textures.
- I like to use multiple pans for faster cooking as it gets the pancakes on the table quicker.
- Keep on medium low heat.
- Pour batter in pan, be sure to leave space to flip it. Be sure to wait to flip pancake and not continuously flip them. Most importantly, cook them almost completely through out on one side.
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How To Make Light And Fluffy Pancakes
In a large mixing bowl, add dry ingredients
Add milk and eggs
Whisk together well, scrap the side of bowl to be sure its all mixed.
Heat pan or skillet over medium low heat. Iv’e been hearing cast iron skillet are the best for a healthy non-stick option. However, any stainless steel or non-stick pan would work.
Add a small amount of butter to the pan and pour a small amount of whole wheat pancake batter into the pan, being carful not to over too much in as you can over crowd it.
Most importantly, leave enough room to flip it.
Meanwhile, let the pancakes to cook for a few minute before you flip. when you see bubbles forming and no new bubbles are forming, you’re ready to flip over.
After cooking the pancakes, take them off the heat.
Typically, I turn on the oven on lowest temperature in a baking dish to keep them warm.
How is whole wheat flour different ?
Whole Wheat Flour It provides more fibre and other nutrients than all-purpose flour.
What is better whole wheat flour or all-purpose flour?
Yes, It’s a good source of protein, fiber, and a variety of vitamins and minerals. White flour removes the most nutrient-rich parts. Therefore, whole wheat flour is a considered healthier choice.
How to store:
You can store cooked pancakes in the refrigerator for 3 days.They can be kept frozen for up to 3 months. To prevent pancakes from sticking place parchment paper between them.
To reheat, you could put in the toaster or microwave.
If you get a chance to try this recipe and love it, I would love if you could come back and give it 5 stars! or tag me on Instagram @hornershomecreations
Whole Wheat Pancakes
Ingredients
- 1 cup whole wheat flour
- ½ tsp baking powder
- 1 pinch salt
- 2 eggs
- 1 Tbsp sugar
- 1 cup milk
Instructions
- 1.Combined all dry ingredients.
- 2. Add eggs and milk.
- 3. Cook in hot skillet
- 4. When cooked, add butter to pancake and syrup or topping of choice
Notes
Add a small amount of butter to the pan and pour a small amount of whole wheat pancake batter into the pan, being carful not to over too much in as you can over crowd it.
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