Whole-wheat pancakes do not have to be dry! These whole-wheat pancakes are made with white whole-wheat flour and are fluffy, moist and delicious.
Fluffy Whole-Wheat Pancakes
Prep and Cool time
Author: Vered DeLeeuw
Recipe type: Breakfast
Yield: 6 servings
- 2 cups white whole-wheat flour
- ½ teaspoon salt
- 1½ tablespoons fresh baking powder
- 2 large eggs
- 2 cups whole milk
- ¼ cup pure maple syrup
- 2 tablespoons melted unsalted butter, plus 1 tablespoon more for griddle
- 1 tablespoon pure vanilla extract
- In a large bowl, whisk together the flour, salt and baking powder.
- In a medium bowl, lightly beat the eggs. Add the milk, maple syrup, 2 tablespoons melted butter and vanilla, whisking after each addition.
- Pour the liquids onto the flour mixture. Mix with a spatula, just until combined. Don't over mix - allow batter to remain lumpy.
- Heat a nonstick double-burner griddle, or 2 large nonstick skillets, over medium heat, about 3 minutes. Brush with a thin layer of butter. Pour ¼ cup batter per pancake onto the griddle. By now the batter should have thickened, so pancakes should remain fairly contained rather than spreading too much. You may use the back of a spoon to gently nudge them into a rounded shape.
- Cook the pancakes 2-3 minutes on each side, or until puffed, golden brown and set.
Nutrition Per Serving
Serving size: 3 pancakes; Calories: 309; Fat: 9g; Carbohydrates: 46g; Sugar: 12g; Sodium: 658mg; Fiber: 3g; Protein: 10g