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Homemade Whole-Wheat Pancakes photo

Whole-Wheat Pancakes

These Whole-Wheat Pancakes are fluffy, delicious, and packed with nutritional goodness. Perfect for a hearty breakfast!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Pancakes:
  • 1 1/2 cups whole-wheat flour
  • 3 1/2 teaspoons baking powder
  • 2 pinches salt
  • 1 1/2 tablespoons sugar
  • 1 1/2 cups milk (dairy or plant-based)
  • 2 large eggs
  • 2 tablespoons melted butter (plus extra for cooking)
  • Maple syrup (for serving)
  • Preferred toppings (such as fresh fruit, whipped cream, or powdered sugar)

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or non-stick skillet
  • Measuring cups and spoons
  • Spatula

Method
 

Instructions
  1. Step 1: Combine Dry Ingredients - In a large mixing bowl, whisk together the whole-wheat flour, baking powder, salt, and sugar until well combined.
  2. Step 2: Mix Wet Ingredients - In another bowl, beat the eggs and then add the milk and melted butter. Whisk until smooth.
  3. Step 3: Combine Mixtures - Pour the wet ingredients into the dry ingredients and gently stir until just combined.
  4. Step 4: Preheat the Griddle - Heat your griddle or skillet over medium heat and add a small amount of butter to coat the surface.
  5. Step 5: Cook the Pancakes - Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form, then flip and cook until golden brown.
  6. Step 6: Serve Warm - Stack your pancakes, drizzle with maple syrup, and add your favorite toppings.

Notes

  • Let the batter rest for a few minutes for better texture.
  • Use a non-stick skillet to avoid sticking.
  • Store leftovers in an airtight container for up to 3 days or freeze for 2 months.