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Whole Wheat Pancakes

These pancakes are made from whole wheat flour, resulting in a dense yet tender texture with a nutty aroma. The batter is mixed until just combined and cooked on a hot griddle until golden brown, producing a visually appealing, slightly coarse surface. Serve with butter and honey for a wholesome breakfast option.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups whole wheat flour preferably unbleached
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon honey optional, for sweetness
  • 1 1/4 cups milk dairy or plant-based
  • 2 large eggs
  • 3 tablespoons unsalted butter melted

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Non-stick Skillet or Griddle
  • Spatula

Method
 

  1. Measure and sift the whole wheat flour, baking powder, and salt into a large mixing bowl. Whisk to combine evenly, creating a uniform dry mixture.
  2. In a separate small bowl, whisk together the eggs, milk, honey, and melted butter until smooth and well combined.
  3. Pour the wet mixture into the dry ingredients. Gently fold together with a spatula until just combined; do not overmix, leaving some lumps.
  4. Heat a non-stick skillet or griddle over medium heat until hot, about 2-3 minutes. Lightly grease with butter or oil and swirl to coat.
  5. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, another 2-3 minutes.
  6. Transfer cooked pancakes to a serving plate. Repeat with remaining batter, adjusting heat as needed to prevent burning. Serve warm with butter and honey.