Best Sweet Whole Wheat Pancakes Recipes

WHOLE WHEAT PANCAKES

Whole Wheat Pancakes image

These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch!

Provided by Gina

Time 25m

Number Of Ingredients 9

Ingredients

2 cups white whole wheat flour (I use King Arthur)
4 1/2 tsp baking powder
1/2 tsp kosher salt
2 tsp ground cinnamon
2 tsp sugar
2 large eggs
2 cups + 2 tbsp fat free milk
2 tsp vanilla extract
cooking spray

Steps:

Mix all dry ingredients in a bowl. Add wet ingredients to the mixing bowl and mix well with a spoon until there are no more dry spots; don't over-mix.
Heat a large skillet on medium heat. Lightly spray oil to coat and pour 1/4 cup of pancake batter. When the pancake starts to bubble, you may add your fruit if you wish. When the bubbles settle and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter. Makes 14 pancakes.

Nutrition Facts : ServingSize 2 pancakes, Calories 172 kcal, Carbohydrate 31.5 g, Protein 9 g, Fat 2 g, Cholesterol 5 mg, Sodium 561 mg, Fiber 5 g, Sugar 2.5 g

SWEET WHOLE WHEAT PANCAKES

Sweet Whole Wheat Pancakes image

The added sugar (I use Splenda) to this batter is wonderful when adding blueberries to the mix. Also, the use of buttermilk makes them light and fluffy.

Provided by CoffeeB

Categories Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup self-rising flour
3/4 cup whole wheat flour
3 tablespoons sugar (if using Splenda, 2 T.)
1/4 tablespoon salt
1 teaspoon baking soda
1 tablespoon maple syrup
1 egg
1 cup buttermilk
3/4 cup 2% low-fat milk (I use skim)
1 cup blueberries or 1 cup any chopped fruit

Steps:

In a large bowl, combine the dry ingredients.
In a medium bowl, combine remaining ingredients except berries.
Mix well.
Add wet ingredients to dry ingredients.
Mix until smooth.
Lightly coat a griddle with non-stick cooking spray.
Ladle approximately 1/4 cup batter on griddle.
Sprinkle with berries.
Cover berries with additional batter.
Cook until bubbles form.
Flip and cook other side until golden brown.

Nutrition Facts : Calories 196.9, Fat 2.4, SaturatedFat 1, Cholesterol 35.1, Sodium 768.9, Carbohydrate 38, Fiber 2.6, Sugar 14.4, Protein 7.1

100% WHOLE WHEAT PANCAKES

100% Whole Wheat Pancakes image

These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)

Provided by Kristie Ann

Categories Breakfast and Brunch Pancake Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 eggs
3 tablespoons vegetable oil

Steps:

Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g

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