Sweet Whole Wheat Pancakes Recipes

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WHOLE WHEAT PANCAKES



Whole Wheat Pancakes image

Fluffy whole wheat pancakes covered in fresh berries make for a light, yet satisfying breakfast. Check out more substitutions to get them even healthier.

Provided by Leah Maroney

Categories     Breakfast     Brunch     Cake

Time 15m

Yield 4

Number Of Ingredients 10

1 1/4 cups white whole wheat flour
3 teaspoons baking powder
1/2 teaspoon salt
1 beaten egg
1 1/4 cups milk
1/2 teaspoon vanilla extract
2 tablespoons butter (melted)
Optional: 1 teaspoon cinnamon
Optional: 1 tablespoon maple syrup
Garnish: fresh berries, powdered sugar, and lemon zest

Steps:

  • Serve and enjoy!

Nutrition Facts : Calories 273 kcal, Carbohydrate 41 g, Cholesterol 68 mg, Fiber 5 g, Protein 9 g, SaturatedFat 5 g, Sodium 730 mg, Sugar 12 g, Fat 9 g, ServingSize 8 pancakes (serves 4), UnsaturatedFat 0 g

SPICED WHOLE WHEAT PANCAKES



Spiced Whole Wheat Pancakes image

This is my family's favorite pancake recipe that I threw together one day. It's inspired by fall (my favorite season!), using spices found in pumpkin pie. Use of whole wheat flour is a wholesome twist! Feel free to add fresh berries before or after cooking the pancakes!

Provided by Nathan Huffer

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 10

1 cup whole wheat flour
1 cup white whole wheat flour
2 teaspoons baking powder
1 teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground allspice
2 cups milk
2 eggs
1 tablespoon vanilla extract

Steps:

  • Heat a lightly oiled griddle over medium heat.
  • Sift whole wheat flour and white whole wheat flour into a mixing bowl and add baking powder, salt, cinnamon, nutmeg, and allspice.
  • Combine milk, eggs, and vanilla extract in a separate bowl. Beat using an electric mixer until combined. Mix into flour mixture until evenly blended, being careful not to overmix, as having lumps in the mixture is okay.
  • Drop 1/4 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 107.3 calories, Carbohydrate 17.8 g, Cholesterol 34.3 mg, Fat 2 g, Fiber 2.7 g, Protein 5.1 g, SaturatedFat 0.8 g, Sodium 304.1 mg, Sugar 2.2 g

100% WHOLE WHEAT PANCAKES



100% Whole Wheat Pancakes image

These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)

Provided by Kristie Ann

Categories     Breakfast and Brunch     Pancake Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 eggs
3 tablespoons vegetable oil

Steps:

  • Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
  • Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g

SWEET WHOLE WHEAT PANCAKES



Sweet Whole Wheat Pancakes image

The added sugar (I use Splenda) to this batter is wonderful when adding blueberries to the mix. Also, the use of buttermilk makes them light and fluffy.

Provided by CoffeeB

Categories     Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 cup self-rising flour
3/4 cup whole wheat flour
3 tablespoons sugar (if using Splenda, 2 T.)
1/4 tablespoon salt
1 teaspoon baking soda
1 tablespoon maple syrup
1 egg
1 cup buttermilk
3/4 cup 2% low-fat milk (I use skim)
1 cup blueberries or 1 cup any chopped fruit

Steps:

  • In a large bowl, combine the dry ingredients.
  • In a medium bowl, combine remaining ingredients except berries.
  • Mix well.
  • Add wet ingredients to dry ingredients.
  • Mix until smooth.
  • Lightly coat a griddle with non-stick cooking spray.
  • Ladle approximately 1/4 cup batter on griddle.
  • Sprinkle with berries.
  • Cover berries with additional batter.
  • Cook until bubbles form.
  • Flip and cook other side until golden brown.

Nutrition Facts : Calories 196.9, Fat 2.4, SaturatedFat 1, Cholesterol 35.1, Sodium 768.9, Carbohydrate 38, Fiber 2.6, Sugar 14.4, Protein 7.1

WHOLE WHEAT PANCAKES FROM SCRATCH



Whole Wheat Pancakes from Scratch image

If you have whole wheat pancakes instead of white flour ones, are you allowed an extra piece of bacon? Probably. Or just start your morning off hearty and healthy with these easy whole wheat pancakes.

Provided by ChefTony

Categories     Breakfast and Brunch     Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 8

½ cup wheat germ
2 cups whole wheat flour
1 teaspoon baking soda
½ teaspoon salt
3 cups buttermilk
2 eggs, lightly beaten
1 tablespoon canola oil
cooking spray

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Spread wheat germ over a baking sheet.
  • Bake in the preheated oven until toasted, about 5 minutes. Cool slightly, then transfer wheat germ to a large bowl.
  • Stir flour, baking soda, and salt into wheat germ. Beat buttermilk, eggs, and oil in another bowl until smooth; pour egg mixture into flour mixture and stir until batter is just blended.
  • Heat griddle over medium-high heat and coat with cooking spray. Pour 1/4 cup portions of batter onto the griddle and cook until bubbles form and the edges are dry, about 2 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 264 calories, Carbohydrate 40 g, Cholesterol 66.9 mg, Fat 6.8 g, Fiber 6.1 g, Protein 13.8 g, SaturatedFat 1.6 g, Sodium 558.7 mg, Sugar 6.2 g

WHOLE WHEAT BUTTERMILK PANCAKES



Whole Wheat Buttermilk Pancakes image

These pancakes are amazing! I made them for my family one morning and they turned out to be fluffy and good in spite of the whole wheat flour!

Provided by Homegrown

Time 15m

Yield 6

Number Of Ingredients 10

1 cup buttermilk
1 large egg
2 tablespoons vegetable oil
½ cup whole wheat flour
½ cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup semisweet chocolate chips
cooking spray

Steps:

  • Combine buttermilk, egg, and vegetable oil in a bowl. Mix in flours, baking powder, baking soda, and salt. Stir in chocolate chips.
  • Spray a skillet with cooking spray and heat over medium heat. Working in batches, spoon or pour 1/4 cupfuls of batter onto the hot skillet. Cook until bubbles form and edges are dry, 2 to 3 minutes. Flip and cook until golden brown, about 2 minutes longer.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 26 g, Cholesterol 32.6 mg, Fat 10.3 g, Fiber 3.4 g, Protein 5.4 g, SaturatedFat 3.7 g, Sodium 436.5 mg, Sugar 9.7 g

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