Looking for a healthy pancake recipe? These whole wheat pancakes are soft and fluffy. A wholesome breakfast is on the table in less than 30 minutes. Be sure to watch the video!
Estimated reading time: 4 minutes
Whole Wheat Pancakes are always my brunch-time favourite. They add a great variety to the breakfast table. 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.
The 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.
Watch Wheat Pancake Video
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.
- chocolate sauce and maple syrup
- peanut butter and maple syrup
- a bowl of summer fruit salad.
- Nutella and whipped cream
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, follow my vegan apple pancake recipe.
- For Eggless Pancakes, use ¼ cup thick yoghurt for each egg or 1 tablespoon of flaxseed powder.
My Tried and 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 moment all 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.
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 soft, fluffy, and wholesome breakfast.
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Servings: 6
Calories: 151kcal
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
If you try this recipe, please leave a comment and a rating. This helps us grow and reach more food lovers like you.
Indrani says
mmm… i am tempted.
Aparna Anurag says
yummy 🙂
http://hindustanisakhisaheli.blogspot.com/
Shiju Sugunan says
Do we need to powder the brown sugar? I have found granulated brown sugar little hard to dissolve.
FunFoodandfrolic says
There are two types of brown sugar available in market: 1) light brown in color and fine powdered in texture 2) dark brown with grainy and sticky texture. For muffins, pancakes and pies we prefer first one and for crumbles and other coarse texture deserts we prefer second one. Granulated white sugar can also be used.
Shiju Sugunan says
I’ve got the second one. I used it for chocolate chip cookies and it was almost a disaster. Thank you for the clarification. Now, I will have to find some recipe to utilize the remaining sugar. 🙂
FunFoodandfrolic says
You can use it in Apple Crumble or Apple Pie or sprinkle it on top of muffins and breads for crunch….:)
Antonet Roajer says
Looks soft and fluffy!!
Mobile App Developers says
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Tany says
Hina dear whc food processor u recommend for chopping?
Hina Gujral says
I personally use KitchenAid Cordless Proline Multipurpose Blender (http://www.amazon.in/gp/product/B00IHWXS7A/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=3626&creative=24790&creativeASIN=B00IHWXS7A&linkCode=as2&tag=fufoanfr-21) or Philips Food Processor (http://www.amazon.in/gp/product/B00FMNHCJ2/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&camp=3626&creative=24790&creativeASIN=B00FMNHCJ2&linkCode=as2&tag=fufoanfr-21)
Anna says
Is there a replacement of Egg for this recipe
Hina Gujral says
You can use 1/4 cup thick yogurt or curd that is not sour.
Trusha Gagnani says
I am vegetarian.. Can you suggest an alternative for eggs please?
Hina Gujral says
Add 1/4 cup thick curd or yogurt. Or you can increase the quantity of buttermilk by 1/4 Cup.
Esteban says
A delight for an afternoon of tea, great poles for a good evening,
Hina Gujral says
Glad you like it!