Whole Wheat Pancakes

This recipe is great for a weekend family breakfast or even breakfast for dinner. It uses whole grain flour, which has more protein and fiber than white flour. Make sure to use 100% real maple syrup or top with fresh, in-season fruit!

2 cups white whole wheat flour
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

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 Information:
Serving: 2 pancakes, Calories: 172, Carbohydrates: 31.5g, Protein: 9g, Fat: 2g, Cholesterol: 5mg, Sodium: 561mg, Fiber: 5g, Sugar: 2.5g

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