Whole Wheat Pancakes 2010

May 12, 2023May 12, 20230 11
Whole Wheat Pancakes 2010 for a hearty breakfast
in Breakfast/Brunch

Prep

10 min

Cook

10 min

Ready In

20 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon cinnamon
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 medium eggs
1/8 cup melted butter
1 1/4 cups whole milk
1 tablespoon brown sugar
1 teaspoon vanilla

Nutrision Information

Servings Per Recipe
4
Calories
338
Sugar
11g
Fat
13g
Whole Wheat Pancakes 2010 is a hearty and satisfying breakfast for those looking for a wholesome start to the day. The use of both all-purpose and whole wheat flour gives these pancakes a balance of fluffiness and heartiness, without being too heavy. The combination of cinnamon and brown sugar adds a sweet and warming flavor to the dish, and it pairs well with a variety of toppings such as fresh fruit, pure maple syrup, or whipped cream.

Instructions

1.In a large bowl, whisk together the all-purpose flour, whole wheat flour, cinnamon, baking powder, and salt.
2.Crack the eggs into a separate bowl, and beat until light and frothy.
3.Add the melted butter, whole milk, brown sugar, and vanilla to the eggs and stir to combine.
4.Add the wet ingredients to the dry ingredients, stirring until just combined and no large lumps remain.
5.Heat a skillet or griddle over medium heat.
6.Scoop 1/4 cup of batter onto the skillet for each pancake, cooking until bubbles form on the surface and the edges start to look set.
7.Flip the pancakes with a spatula and continue cooking until the other side is golden brown and crispy.
8.Serve warm with your favorite toppings.

PROS

Made with a mix of all-purpose and whole wheat flour, these pancakes are hearty and filling without being too heavy.

The addition of cinnamon and brown sugar gives them a warm, sweet flavor that pairs well with a variety of toppings.

CONS

These pancakes are still a treat food, with sugar and butter in the batter.

They should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

The use of whole wheat flour in these pancakes adds fiber and nutrients to the dish, making it a more nutritious choice than all-purpose flour alone.
Cinnamon is also known to have anti-inflammatory properties and may offer blood sugar benefits.

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