Start your morning right with this fluffy, whole-wheat Pancakes Recipe!
We have the ancient Greeks to thank for the first pancakes. Ever since then, nearly every country and culture has developed some version of this breakfast favorite. In England, they even have “Pancake Day,” celebrated on Shrove Tuesday. It occurs the day before Lent when people often give up eating rich foods (think butter, sugar, eggs). What better way to be sure those ingredients don’t go to waste than to whip up a batch of delicious pancakes?
Pancakes may go by many names—hot cakes, flapjacks, hoe cakes, but what’s in a name, right? Whatever you call them, they all share the fluffy texture and signature taste we crave. Just as there are many names for pancakes, there are different ways to make them, but I think this recipe is one of my favorites!
These pancakes, with their crispy edges and light-as-air interior, will melt in your mouth. Whether you use honey or pure maple syrup to sweeten them, this whole-wheat take is hearty enough to keep you full until lunch. Best of all, they’re easy to make!
Is This Pancakes Recipe Healthy?
The health benefits of these pancakes come from whole-wheat flour, which contains more iron, calcium, vitamins, and fiber than white flour. I also stick with almond milk (or any plant-based milk you choose), which is perfect for anyone with a dairy sensitivity. Plus, you won’t find any ultra-refined sugars or a lick of butter! All this to say, this pancake recipe is as healthy as it gets!
Looking to make these gluten-free? There are many substitutes for whole-wheat flour, such as almond, coconut, or oat flour. There are even many types of rice flour on the market now. Keep in mind, though, that gluten-free flours may need a little help to achieve the same fluffiness and structure. Adding a binder, like xanthan gum or an extra egg, can make a big difference. You might also need to adjust the liquid slightly, as some gluten-free flours absorb more moisture. With a few simple tweaks, your gluten-free pancakes should turn out perfectly!
Delicious Add-Ins And Ways To Dress Up Your Pancakes
Sure, a drizzle of maple syrup always does the trick, but why not make these pancakes even more irresistible by adding extra flavor? One of my favorite additions is a handful of chocolate chips, but for a healthier approach, you could also add some blueberries and a hint of lemon zest.
When it comes time to serve them, try sliced bananas, toasted pecans, and a drizzle of maple syrup. Strawberries and whipped cream (though a little unconventional!) is always delicious. For the ultimate indulgence, serve them with sautéed apples and drizzle them with salted caramel.
FAQs & Tips
How To Make Ahead And Store
Cooked pancakes can be stored in an airtight container in the fridge for up to 4 days, making breakfast super easy during the week. If you’d rather freeze them, stack the pancakes with parchment paper or foil in between to prevent sticking, then pop them into a freezer-safe bag. If you have batter, don’t throw it out. Store it in an airtight container in the fridge for up to 2 days.
What's The Deal With The First Pancake?
While you could (and should) eat the first pancake because it will be delicious, it is usually less presentable than the following ones. Sometimes, the pan isn’t fully heated yet, or the fat isn’t distributed equally. But after the first pancake, all those things will right themselves—the rest will be beautiful.
Know When To Flip
Your pancakes will let you know when they’re ready to be flipped! Bubbles will form in the batter, and you’ll see the edges getting lightly browned. Then, you’ll know it’s time to flip them over.
Don't Go Stir Crazy
Once you’ve combined the wet and dry ingredients, stir them together very gently until they are thoroughly combined. Overstirring creates tough and flat pancakes—nobody wants that!
Serving Suggestions
While the classic pancake breakfast usually comes with eggs and some kind of breakfast meat—bacon or sausage—so many other sides pair beautifully with these puffy clouds of deliciousness. For example, I love serving them with a side of Pomegranate-Persimmon Salad or Coconut Milk Quinoa Fruit Salad. And if you want to get some additional vegetables on the table, try Roast Pumpkin With Maple Syrup.
And speaking of maple syrup, we all love to drizzle it over pancakes. But other syrups, such as blueberry or strawberry, are just as good. Fresh fruit is an excellent topping for pancakes, too. And if you like a sweet and savory combination (who doesn’t?), try topping your pancakes with crumbled Million-Dollar Bacon.
Recipe
Ingredients
- 2 cups whole-wheat flour
- 4 teaspoons baking powder aluminium-free
- 2 tablespoons organic raw honey or pure maple syrup
- 1 teaspoon sea salt
- 2 large eggs
- 1 1/2 cups almond milk or another plant-based milk
- 2 tablespoons coconut oil plus more for cooking
- Cooking spray
Instructions
- In a large mixing bowl, whisk together the whole-wheat flour, baking powder, honey or maple syrup, and sea salt.
- In a separate medium bowl, beat the eggs and almond milk until well combined.
- Gradually pour the wet mixture and the melted coconut oil into the dry ingredients, whisking until just combined. If the batter appears too thick, add a tablespoon of almond milk.
- Preheat a griddle or nonstick skillet over medium heat. Lightly coat with cooking spray or a small amount of coconut oil. Once hot, pour about ¼ cup of batter for each pancake onto the griddle.
- Cook until the edges look set and bubbles form on the surface of the pancake, about 2-3 minutes. Flip the pancakes and cook for another 2 minutes.
- Serve the pancakes warm with your favorite toppings.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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