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A large stack of pancakes topped with fruit pouring over syrup

Whole Wheat Pancakes

Print Recipe
Light and fluffy from adding baking soda and powder, these pancakes also taste delicious from added vanilla and honey.
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 4 minutes
Total Time 14 minutes
Servings 8
Calories 122
Author Janette

Ingredients

  • ¾ cup (90 grams) whole wheat flour
  • ¾ cup (90 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 cup (236 ml) milk
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 2 teaspoons honey

Instructions

  • To a mixing bowl blend the flours, baking soda and baking powder, mix well.
  • To a separate bowl whisk the milk, eggs and vanilla. Make a well in the center of the flour mix and add the wet ingredients whisking to slowly incorporate the dry into the liquid
  • Add the honey and just until mixed, batter will be thick. Allow to rest for 20 minutes before using. (This will ensure fluffy pancakes after allowing the gluten to rest).
  • Heat a griddle or cast iron skillet over medium-low heat. Pour 1/3 cup measure of batter onto pan.
  • Cook until bubbles start to form and the top is no longer shiny, 2-3 minutes, flip and cook the other side for 2 minutes.
  • Serve warm with your favorite toppings.

Nutrition

Serving: 2pancakes | Calories: 122kcal | Carbohydrates: 20g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 49mg | Sodium: 312mg | Fiber: 2g | Sugar: 3g