Nutritious Whole Wheat Pancakes for a Bountiful Breakfast
Start your day with a wholesome and delicious breakfast that’s both satisfying and good for you. These pancakes are packed with whole wheat goodness, making them a perfect choice for a nutritious morning meal.
Prep Time15 min
Cook Time40 min
Total Time55 min
Difficulty
Hard
Expert Cooking Tips
Use a non-stick pan or lightly grease your griddle to prevent sticking.
Let the batter rest for a few minutes before cooking to help the pancakes rise better.
Cook on medium heat to ensure the pancakes are golden brown without burning.
Ingredients
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Why This Recipe Is So Enjoyable
These pancakes are packed with whole grains, which provide lasting energy and important nutrients. They are a wholesome way to start your day and keep you feeling full longer. Plus, they have a deliciously nutty flavor that everyone will enjoy.
Step 1
In a large mixing bowl, whisk together the whole wheat flour, brown sugar, baking powder, cinnamon, baking soda, salt, ginger, and nutmeg. In a separate bowl, combine the milk, eggs, mashed banana, oil, and vanilla extract. Use a hand mixer or whisk to beat everything until the mixture is light and frothy.
Step 2
Pour the wet ingredients into the dry and stir gently until just combined—you want to get most of the lumps worked in but don’t overmix. Then fold in the chopped apple and let the batter sit for about 5 minutes to thicken up a bit.
Step 3
Heat a griddle or skillet over medium heat (around 350 to 375°F). When it’s hot, scoop about a third of a cup of batter onto the surface for each pancake. Cook until you see bubbles forming on the edges and the sides start to look dry, about 2 to 3 minutes. Flip carefully and cook for another couple of minutes until the other side is golden brown.
Step 4
Keep going until you’ve used up all the batter, and enjoy your warm, wholesome pancakes!
59
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Best Ways To Serve
Serve these pancakes with fresh fruit, a drizzle of honey or maple syrup, and a dollop of yogurt for added creaminess. They also pair well with nut butters or a sprinkle of chopped nuts for extra crunch.
Keeping Leftovers Fresh
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in a toaster or microwave until heated through. For longer storage, freeze pancakes separated by parchment paper and thaw as needed.
Frequently Asked Questions
Can I use regular all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour, but the texture and nutritional value will be different—pancakes may be lighter and less hearty.
What can I use instead of mashed banana?
You can replace mashed banana with an equal amount of applesauce or yogurt for moisture and binding.
How do I know when to flip the pancakes?
Flip when bubbles form on the edges and the sides look dry, usually after 2 to 3 minutes of cooking.
Can I make the batter ahead of time?
It’s best to use the batter fresh, but you can refrigerate it for up to 12 hours. Stir gently before cooking.
What if I don’t have ground ginger or nutmeg?
You can omit them or replace with a pinch of allspice or cloves, but the flavor will be slightly different.
Can I use a different type of milk?
Yes, you can use any milk like skim, whole, or plant-based alternatives, but it may affect the texture slightly.
How do I store leftover pancakes?
Store in an airtight container in the fridge for up to 3 days or freeze for longer storage.
Is it possible to make these pancakes gluten-free?
To make them gluten-free, use a gluten-free flour blend instead of whole wheat flour, but the texture may change.
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Breakfast
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