These fluffy whole wheat pancakes are a perfect balance of health and indulgence, ready in just 5 minutes! With only 111 calories per serving and packed with 4g of protein, they make an ideal breakfast choice for busy mornings.
The wholesome goodness of whole wheat flour combined with a light, airy texture proves that nutritious eating can be absolutely delicious. Whether you’re meal prepping for the week or treating your family to a quick weekend breakfast, these pancakes deliver satisfaction without compromise.
Ingredients for Wholesome Pancakes
- Whole Wheat Flour: 1 cup, providing a hearty, nutritious base
- Milk: 1 cup, for perfect batter consistency
- Eggs: 3 large, adds structure and richness
- Honey: 1 Tablespoon, natural sweetener
- Salt: 1/4 teaspoon, enhances overall flavor
- Baking Powder: 2 teaspoons, ensures proper rise
- Baking Soda: 1 teaspoon, creates fluffy texture
- Oil: 1/4 cup, keeps pancakes moist
Step-by-Step Instructions
- Blend Base: Combine wheat flour and milk in blender, blend on high for 3 minutes until smooth
- Complete Mixture: Add remaining ingredients and blend until well incorporated
- Prepare Cooking Surface: Heat griddle to 375°F or set non-stick pan over medium heat
- Cook with Care: Pour batter portions onto greased surface, cook 1-2 minutes each side until golden brown
- Perfect Results: Allow pancakes to naturally puff up while cooking, avoid pressing them down
Cooking Techniques
These pancakes need a gentle touch! The secret to their fluffy texture lies in letting them do their thing on the griddle. You’ll notice the batter looks quite thin at first – that’s exactly what we want. As they cook, they’ll puff up beautifully on their own.
Just remember to resist the urge to press them down with your spatula. Keep your griddle at medium heat (around 375°F) for that perfect golden-brown color.
Quick Tips for Perfect Results
Want the fluffiest whole wheat pancakes? Let your blender do the hard work! Blending the flour and milk first helps create a smooth batter without overworking the other ingredients.
You’ll know your pancakes are ready to flip when tiny bubbles form on top and the edges start to look slightly dry – usually about 1-2 minutes per side. A well-greased pan is your friend here!
Simple Variations
Love to mix things up? Try adding:
- A dash of cinnamon or vanilla extract for extra warmth
- A handful of fresh blueberries or banana slices
- A sprinkle of chopped nuts for crunch
- A few dark chocolate chips for a special breakfast treat The honey in this recipe adds just the right sweetness, but you can swap it for maple syrup if you prefer.
Serving Ideas
These wholesome pancakes taste amazing with:
- Pure maple syrup and a pat of butter
- Fresh fruit and a dollop of yogurt
- Nut butter and sliced bananas
- A drizzle of honey and a sprinkle of powdered sugar Make breakfast extra special by warming your syrup before serving
Whole Wheat Pancakes
Equipment
- Blender
- griddle
- non-stick pan
Ingredients
- 1 cup whole wheat flour
- 1 cup milk
- 3 large eggs
- 1/4 teaspoon salt
- 1 Tablespoon honey
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 cup oil
Instructions
- Add wheat flour and milk to a blender and blend on high for 3 minutes.
- Add remaining ingredients and blend until smooth.
- Preheat griddle to 375 degrees, or heat a large non-stick pan over medium heat.
- Ladle pancake portions onto hot greased pan and cook for 1-2 minutes on each side or until golden brown. The batter will be thin, but they will puff up as they cook. Don’t pat down on them while cooking.
