Published: | Modified: by Hina Gujral
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Looking for a healthy pancake recipe? These whole wheat pancakes are fluffy, soft, and easy to make. A wholesome breakfast is on the table in less than 30 minutes.Be sure to watch the video!
PinWhole Wheat Pancakes are always my brunch-time favourite. They add a great variety to the breakfast table.
Needless to say, kids in the family love them to the core.
If you assume that whole wheat flour might compromise the taste of the pancakes, let me prove you wrong. These pancakes are pillowy, tasty, and fluffy, with a delicious nutty taste.
PinThe Whole Wheat Flour
What kind of whole wheat flour is the best for making pancakes?
Any variety of packaged whole wheat flour (gehun atta) is good to use. Make sure it is not coarse in texture and has no other flours mixed in it. I would not suggest using multigrain flour for this pancake recipe.
Unlike popular belief, you can use wheat flour for baking purposes. It lends a delicious nutty, and earthy taste to the cakes. Try my Eggless Wheat Cake Recipe.
The Buttermilk
If you can get packaged buttermilk or a homemade batch of buttermilk, nothing like it.
To quickly make buttermilk for pancakes, combine 1 Cup of lukewarm milk with a teaspoon of white vinegar, stir, and let it sit at room temperature for 15 – 20 minutes.
Once the milk curdles and the whey water starts separating, use the liquid to make pancake batter.
PinMy Tried & True Tips
To prepare the buttermilk from scratch at home, use room-temperature milk.
Make sure all the ingredients for the pancakes are at room temperature. Cold ingredients make the texture of the pancakes a bit tough.
Do not mix the batter for too long. Else, you might end up with chewy pancakes. The momentall the ingredients are combined well, and no streaks of flour remain in the batter, stop mixing.
The batter for these healthy whole wheat pancakes is on the lumpy side. Allow the batter to rest for 5 – 10 minutes before making the pancakes. Be assured this trick will always yield soft and fluffy pancakes.
Let the air bubbles appear on the surface of the pancakes while cooking, then flip it to cook from the other side (you can see the same in the video as well).
I like thick pancakes, but if you prefer thinner pancakes, add a bit more buttermilk or milk to the batter.
Watch Pancake Video
Pancake Recipe Variations
Additional toppings like fresh chopped berries (blueberries, strawberries, etc.) or dark chocolate chips to the batter are also a great idea.
For Gluten-Free Pancakes, use almond flour or any other gluten-free flour in the same quantity as whole wheat flour.
For Vegan Pancakes, substitute buttermilk with vegan yoghurt, and one tablespoon of ground flaxseed instead of one egg.
For Eggless Pancakes, use ¼ cup thick yogurt for each egg or 1 tablespoon of flaxseed powder.
Serving Suggestion
There are zillion ways to serve whole-wheat pancakes. But a few of my favourites are:
- drizzle organic honey or maple syrup over the piping-hot pancakes
- a tablespoon of butter followed by a drizzle of honey.
- a bowl of summer fruit salad.
- peanut butter and maple syrup
- Nutella and whipped cream
- chocolate sauce and maple syrup
More Breakfast Recipes
Chewy Granola Bars
Mango Oats Smoothie
Date Coffee Milkshake
Indian Style Shakshuka
Spinach Corn Sandwich
Overnight Oats (4 Flavors)
Cheese Potato Tray Bake
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Whole Wheat Pancakes Recipe
Looking for a healthy pancake recipe? These whole wheat pancakes are fluffy, soft, and so easy to make. Find step-by-step recipe
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Course: Breakfast
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 30 minutes minutes
Servings: 6
Calories: 151kcal
Author: Hina Gujral
Ingredients
How To Serve Pancakes
- Organic honey
- 1 tablespoon butter
Instructions
How To Make Buttermilk
To prepare the pancake, first prepare the buttermilk.
In milk stir vinegar or lemon juice, let it sit at room temperature for 5 – 10 minutes. You will notice milk will cuddle. This is the buttermilk you require for the pancake.
How To Prepare Batter
Next sift together flour, baking powder, soda, salt, brown sugar in a mixing bowl.
Whisk together in a separate bowl egg, buttermilk, olive oil and vanilla essence for 5 minute or till combined well.
Now make well in the centre of the flour mixture, add the liquid ingredients and gently fold till all combined well. No streaks of flour should remain in the batter.
Let the batter rest for 5 – 10 minutes.
How To Make Pancakes
Heat non stick pancake pan over medium heat.
Grease it with a teaspoon of butter. Pour a large spoonful of batter in the pan. If the batter is not spreading around, gently spread it with the back of the spoon.
Sprinkle chocolate chips over the pancakes. Cook on one side till air bubbles appear on top and edges turn brown.
Flip the pancake and cook from the other side. Similarly, cook the remaining pancakes.
How To Serve Pancakes
Serve the Whole Wheat Pancakes with a drizzle of honey and butter.
You can serve whole wheat pancakes with fresh fruits.
Recipe Notes:
For making buttermilk, combine 1 Cup lukewarm or room temperature milk with 1 teaspoon vinegar. Stir to combine and set aside for 10 – 15 minutes. Once the milk curdles and whey separates, use it for making pancake batter.
Nutrition
Calories: 151kcal | Carbohydrates: 19g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 188mg | Potassium: 170mg | Fiber: 2g | Sugar: 4g | Vitamin A: 164IU | Calcium: 71mg | Iron: 1mg
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