Whole Wheat Pancakes Recipe

Name: Whole Wheat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Whole Wheat Flour; 1 cup Regular Flour; 2 Tablespoons Sugar; 1 teaspoon Baking Powder; 2 cups Milk; 2 Tablespoons Vinegar; 1/2 teaspoons Baking Soda; 2 whole Eggs; 1/4 cups Oil; 2 Tablespoons Butter For The Frying Pan

Servings: persons

1 cup Whole Wheat Flour
1 cup Regular Flour
2 Tablespoons Sugar
1 teaspoon Baking Powder
2 cups Milk
2 Tablespoons Vinegar
1/2 teaspoons Baking Soda
2 whole Eggs
1/4 cups Oil
2 Tablespoons Butter For The Frying Pan

1
In a large bowl, combine flours, sugar, and baking powder. In another bowl, whisk milk, vinegar, and baking soda together. Pour over flour mixture.
2
In the same bowl, beat eggs lightly. Add eggs and oil to the flour mixture and stir all together until combined. Add water if the batter is too stiff.
3
Fry pancakes on a hot nonstick skillet, flipping once. Serve with my homemade pancake syrup (see my recipe box).
4
Note: For cinnamon roll pancakes, in a small resealable bag, place 1/4 cup melted butter, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Smoosh the mixture together in the bag. You will pipe the mixture out of a small cut corner, so it should be smooth but not too runny. After dropping pancake batter on the griddle, pipe a spiral design on each pancake. Fry as usual and serve with pancake syrup.

572

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 Regular Flour, 2 Tablespoons Sugar, 1 teaspoon Baking Powder, and more.

Yes, Whole Wheat 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 Pancakes

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