Yummy Whole Wheat Pancake – a delicious recipe with flour, whole wheat flour, salt, sugar, eggs, milk. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Mix flour, salt, and baking powder in a large bowl.
2
In a seperate bowl mix together eggs, sugar, oil, and vanilla.
3
Combine the wet ingredients into the dry, stir just enough to combine.
4
Be carefull not to over mix the batter or the final product will be tough.
5
Heat your griddle to 350 degrees.
6
Using 1/3 cup of batter per cake scoop the batter onto the hot griddle, if fruit is desired this is the time I add it right on top of the batter on the griddle.
7
Once bubble form and hold on the edges of the cake it is time to flip.
8
When golden brown remove and enjoy.
9
(some berries contain alot of liquid and require the cake to be cooked longer).
520
kcal
Calories
21
g
Fat
68
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 ¼ cups whole wheat flour, ⅛ teaspoon salt, 2 tablespoons sugar, and more.
Yes, Yummy Whole Wheat Pancake 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.
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