Whole Wheat Pancakes
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.
Whole Wheat Pancakes
These light and melt-in-your-mouth Whole Wheat Pancakes are a filling breakfast treat, and a great wholesome snack (or meal) anytime.
Ingredients
- 4 large eggs, separated
- 1 cup whole wheat flour
- 1 cup milk
- 2 tbsp sugar
- 1 tsp vanilla
- 2 tbsp melted butter
- ½ tsp baking powder
- melted butter, for greasing the pan
- softened butter, for topping
- maple syrup, for drizzling on the pancakes
Instructions
- In the bowl of a stand mixer, beat the egg whites until stiff peaks form. In a large mixing bowl, combine and whisk together the flour, baking powder, sugar, milk, egg yolks, melted butter, and vanilla until smooth.
- Fold the beaten egg whites into the batter using a rubber spatula until the mixture is free of any egg white streaks.
- Heat a cast-iron pan or a wide non-stick skillet over medium heat. Grease the pan with butter, just lightly covering the surface. You can grease the pan a few times as needed in between cooking.
- Use a 1/3 dry measuring cup to scoop out the batter and pour it 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, brushed or topped with butter. Generously drizzle maple syrup on top.
Notes
- To store leftover pancakes, cover them with plastic film or keep them in an air-tight food container. Refrigerate for up to 2 days.
- To serve, re-heat in the microwave for 40 seconds or so or until warmed to your liking.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 123Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 76mgSodium: 99mgCarbohydrates: 13gFiber: 1gSugar: 4gProtein: 4g
