Whole Wheat Oven Pancakes Recipe

Name: Whole Wheat Oven Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 1 cup all-bran cereal; ⅓ cup wheat germ; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; 1 egg; 1 cup buttermilk; ¼ cup hot water; ¼ cup canola oil; ¼ cup honey

Servings: persons

1
Preheat oven to 425 and grease a 15x10x1 cake pan.
2
Stir together the first five dry ingredients (flour through baking soda).
3
In a separate bowl, mix the five wet ingredients (egg to honey).
4
Stir the dry mix into the wet ingredients and beat until well blended.
5
Pour batter into the prepared pan and spread evenly.
6
Bake for 12 minutes.
7
Cut into 8-10 rectangles and enjoy with your favorite pancake topping.

725

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup whole wheat flour, 1 cup all-bran cereal, ⅓ cup wheat germ, 1 ½ teaspoons baking powder, and more.

Yes, Whole Wheat Oven Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Whole Wheat Oven Pancakes

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