These light and melt-in-your-mouth Whole Wheat Pancakes are the perfect weekend (or any day) breakfast treats!
Every weekend, there is a sudden uptick of pageviews for the Easy Fluffy Pancakes here on the blog. Weekends are indeed, perfect for making pancakes.
The slow Saturday mornings and the promise of a long relaxing couple of days ahead make one want to whip a batch of delicious breakfast treat-pancakes!
So, I thought I’d share another delicious pancake recipe that we also love. This whole wheat version is light and tasty. And I think you will love it too!
Whole Wheat Pancakes
- These are made of 100% whole wheat flour for extra fiber.
- This is an egg-rich recipe, so it is more substantial and filling as a meal.
- Eggs are separated in the preparation of these pancakes. An extra step yes, but whipping the egg whites makes such light and airy pancakes.
- Top this with softened butter and maple syrup and voila, instant happiness!
Let’s Make it!
Whip the Egg Whites. In the bowl of a stand mixer, beat the egg whites until stiff peaks form.
Mix the Rest of The Batter. In a large mixing bowl, use a hand whisk and combine the flour, baking powder, sugar, milk, egg yolks, melted butter, and vanilla until smooth.
Combine. Fold the beaten egg whites into the batter using a rubber spatula until the mixture is free of any egg white streaks.
Cook the Pancakes. Heat a cast-iron pan or a wide non-stick skillet over medium heat. Lightly grease the pan with butter. You can grease the pan again with a bit of butter in between cooking if needed.
Use a 1/3 dry measuring cup to pour the batter into the center of the pan. Once the surface bubbles. flip the pancake to cook on the other side for half a minute or so.
Serve the pancakes warm. Top them with softened butter squares. Generously drizzle maple syrup on top.
Serving and Storing Tips
- To serve the pancakes, softened butter is best. Cut them in squares for a fancy presentation, or heck, spread them generously to your heart’s content.
- Also, maple syrup is strongly recommended. I used to buy those pancake syrup before, but after trying maple syrup, I never looked back!
- Add some berries or bananas, and even whipped cream for a more special breakfast treat!
- To keep leftovers, store them in the fridge in an airtight food container or covered with plastic film for up to 2 days.