Recipes / Breakfast

Fluffy Whole Wheat Pancakes

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Fluffy Whole Wheat Pancakes

Pam
The Cook
4 Servings
7 Ingredients
3 Comments

Light and airy with the filling satisfaction of whole wheat, these homemade pancakes are a delicious way to start your morning. A hint of brown sugar gives these fluffy cakes their subtle sweetness that pairs beautifully with your favorite fresh fruit or warm syrup.

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4 Servings
7 Ingredients
3 Comments

Ingredients

  • 1 ½ cups Flour, Whole Wheat
  • 1 tablespoon Baking Powder
  • ¾ teaspoons Salt
  • 3 tablespoons Brown Sugar
  • 2 individual Egg
  • 1 ½ cups Milk
  • 3 tablespoons Vegetable Oil

Containers

Supplies

  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Combine dry ingredients.
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Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
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Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Combine dry ingredients.
  2. Beat in eggs, milk, and oil with a whisk or mixer.
  3. Heat a nonstick griddle or skillet to medium heat.
  4. Spray with cooking spray.
  5. Pour on pancake batter, about 0.25 cup per pancake.
  6. When bubbles form and edges are set, flip.
  7. Serve warm.

Categories

traditional, nut-free, kid-friendly, fall, winter, spring, summer, soy-free, fish-free, shellfish-free, 10-ingredients-or-less

Categories

traditional, nut-free, kid-friendly, fall, winter, spring, summer, soy-free, fish-free, shellfish-free, 10-ingredients-or-less

3 Comments

Join the discussion

  1. We absolutely LOVE these pancakes!! We make them fresh every Saturday. We tried a similar recipe from one of my cookbooks and it just wasn’t the same.

    Reply