Wholesome Easy Pancakes
Easy homemade pancake recipe with whole grains. Fluffy, quick breakfast that's nutrient-rich and blood-sugar friendly.
Health Scores
Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup whole wheat flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon honey
- 2 large eggs, room temperature
- 1 1/4 cups low-fat milk, room temperature
- 3 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2 tablespoons neutral oil, for griddle
- Optional toppings: fresh berries, Greek yogurt, maple syrup
Instructions
- 1
Whisk together the all-purpose flour, whole wheat flour, baking powder, sea salt, and cinnamon in a large bowl until evenly combined.
- 2
In a separate medium bowl, crack the eggs and beat them gently until well incorporated.
- 3
Pour the milk, melted butter, vanilla extract, and honey into the bowl with the eggs and whisk until the wet ingredients are fully combined.
- 4
Fold the wet ingredients into the dry mixture using a spatula, stirring only until the flour is just moistened; lumps in the batter are desirable and will create fluffier pancakes.
- 5
Allow the batter to rest undisturbed for 5 to 10 minutes at room temperature so the baking powder can fully activate.
- 6
Heat your griddle or large skillet over medium-high heat and lightly coat the surface with neutral oil, using a paper towel to distribute evenly.
- 7
Test the griddle temperature by dropping a small amount of water onto the surface; it should sizzle immediately and evaporate within 1 to 2 seconds.
- 8
Pour 1/4 cup of batter onto the preheated griddle for each pancake, spacing them about 2 inches apart.
- 9
Let the pancakes cook undisturbed for 2 to 3 minutes until bubbles form on the surface and the edges appear set and slightly golden.
- 10
Flip each pancake once using a thin spatula and cook the other side for 1 to 2 minutes until light golden brown.
- 11
Transfer the cooked pancakes to a baking sheet and keep warm in a 200°F oven while you finish cooking the remaining batter.
- 12
Serve the warm pancakes immediately with your choice of fresh berries, Greek yogurt, a drizzle of pure maple syrup, or other preferred toppings.
Variations & Substitutions
| Ingredient | Substitute | Notes |
|---|---|---|
| all-purpose flour (1 1/4 cups) | oat flour (1 cup oat flour + 1/4 cup all-purpose) | Increases fiber content and adds sustained energy from beta-glucans, supporting blood sugar stability |
| honey (1 tablespoon) | unsweetened applesauce (2 tablespoons) | Reduces refined sugar while maintaining natural sweetness and moisture from fruit fiber |
| low-fat milk (1 1/4 cups) | unsweetened Greek yogurt (3/4 cup) mixed with 1/2 cup water | Adds protein and probiotics for improved digestion; creates tangy flavor that reduces need for added sweetness |
| unsalted butter (3 tablespoons melted) | avocado oil or coconut oil (3 tablespoons) | Avocado oil provides heart-healthy monounsaturated fats; coconut oil adds subtle nuttiness and stable cooking properties |
| whole wheat flour (3/4 cup) | sprouted wheat flour (3/4 cup) | Sprouting increases nutrient bioavailability and reduces anti-nutrients like phytic acid for better mineral absorption |
| honey (1 tablespoon) | pure maple syrup (1 tablespoon) | Contains beneficial minerals like manganese and zinc; offers distinct maple flavor without additional ingredients |
Nutrition Information
Per serving (serves 4)
| Calories | 342 |
| Total Fat | 14g |
| Saturated Fat | 5g |
| Cholesterol | 93mg |
| Sodium | 408mg |
| Carbohydrates | 40g |
| Fiber | 5g |
| Sugar | 4g |
| Protein | 12g |