Fluffy Whole Wheat Pancakes: The Perfect Start to Your Day!
Are you looking for a delicious, easy, quick-to-make, and healthy-ish breakfast? These Fluffy Whole Wheat Pancakes are just what you need! These Eggless, Fluffy Whole Wheat Pancakes are sure to become a breakfast favorite in your household. Easy to make, delicious, and satisfying – what more could you ask for? Whether you choose to drizzle them with maple syrup, dollop them with whipped cream, or enjoy them plain, these pancakes are guaranteed to brighten your morning and set the perfect tone for the day ahead.
Whole wheat flour: Using whole wheat flour adds a nutty flavor and extra fiber to these pancakes, making them a bit healthier than those made with white flour. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Gluten-Free: you can try using a gluten-free blend, such as Cup4Cup Wholesome Flour gluten-free flour blend, but the results may vary. Baking powder and baking soda: These leavening agents are what give the pancakes their fluffy texture. Make sure they’re fresh for the best results! To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: Just a pinch of salt helps enhance the flavors in the pancakes. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Cinnamon: Adds a warm, cozy flavor that pairs perfectly with maple syrup. Milk: Any type of milk – dairy or non-dairy- will work here. Vinegar: This may seem like an unusual ingredient, but it reacts with the baking soda to create extra lift in the pancakes, resulting in even fluffier pancakes. You can use apple cider vinegar or white vinegar. Unsalted butter: Adds richness and flavor to the pancakes. You can substitute with melted coconut oil or a neutral oil if you prefer. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Dairy-Free: Use vegan butter instead of dairy butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks. Maple syrup: For a touch of sweetness. You can also use honey or agave nectar if you prefer.
Step 1 – Mix Dry Ingredients
Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl and stir using a balloon whisk to combine.
Step 2 – Whisk Wet Ingredients
Mix milk and vinegar in a measuring cup. Add melted butter and maple syrup; mix to combine.
Step 4 – Cook
Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Pour a 1/4 cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly, so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
Step 4 – Serve
Serve pancakes immediately with pure maple syrup and fresh fruit.
Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn. Reheat: Remove the pancakes from the freezer and let them stand at room temperature for 5 minutes.
Oven: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm. Microwave: Wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once or until heated through.
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