Whole Wheat Flour Pancakes
These light and fluffy Whole Wheat Flour Pancakes are flavorful and easy to make. Packed with nutrient and fiber rich 100% whole wheat flour, they’re a healthier option for breakfast or brunch.
Servings: 20 pancakes
Calories: 131kcal
Ingredients
- 3 cups Whole Wheat Flour
- 3 Tablespoons Sugar
- 1 Tablespoon Baking Powder
- 1½ teaspoon Baking Soda
- 1½ teaspoon Salt
- 3 large Eggs
- 3 cups Buttermilk
- ⅓ cup Butter melted, plus more for frying pancakes
- 1 Tablespoon Vanilla Extract
Instructions
- In a medium-sized mixing bowl, add the whole wheat flour, sugar, baking powder, baking soda, and salt and whisk to combine.
- In a large measuring cup, combine the eggs, buttermilk, melted butter, and vanilla extract and whisk to break up the eggs.
- Add the wet ingredients to the dry ingredients and gently fold them together until well-combined. Set aside. (Note: You don't want to overmix—the mixture should still be a little lumpy)
- Heat a pan or non-stick griddle over medium heat, then add about a tablespoon of butter to grease the pan.
- For each pancake, pour about ⅓ cup batter on the griddle and let it spread out into a 4" round pancake. Depending on the size of your pan, you may be able to cook up to 3 at a time.
- Allow the pancakes to cook until bubbles appear on the surface and the edges are beginning to look cooked, or about 2 minutes. Flip the pancakes, using a spatula, and continue to cook the other side until golden and cooked through, or about 1 minute more.
- Repeat this process with remaining batter. Serve pancakes with butter, syrup, or your favorite toppings. Enjoy!
Nutrition
Calories: 131kcal | Carbohydrates: 17g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 330mg | Potassium: 187mg | Fiber: 2g | Sugar: 4g | Vitamin A: 196IU | Calcium: 79mg | Iron: 1mg