Honey Wheat Pancakes: Easy & Delicious Breakfast Recipe

Recipe: Whole Wheat Pancakes 🥞

Overview:

These Whole Wheat Pancakes are not only delicious but also packed with wholesome goodness. The combination of honey and whole wheat flour gives them a delightful flavor that will have you reaching for seconds. Perfect for a quick and satisfying breakfast, these pancakes are easy to make and will surely become a family favorite.

• Preparation Time: 5 minutes
• Cooking Time: 5 minutes
• Total Time: 10 minutes
• Serving: Makes approximately 6 pancakes

Ingredients:

• 1 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon honey
• 3/4 cup buttermilk
• 1 egg
• 2 tablespoons oil (for cooking)

Instructions:

1. Prepare the Batter:

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   • In a large mixing bowl, stir together the honey and oil until well combined.

2. Add Wet Ingredients:

   • Add the buttermilk and egg to the bowl with the honey and oil. Beat the mixture well until it’s smooth and evenly combined.

3. Incorporate Dry Ingredients:

   • Gradually add the whole wheat flour, baking powder, and salt to the wet ingredients. Mix until the flour is just moistened, being careful not to overmix. The batter may be slightly lumpy, which is okay.

4. Heat the Pan:

   • Place a non-stick skillet or griddle over medium heat and lightly grease it with oil or non-stick cooking spray.

5. Cook the Pancakes:

   • Once the pan is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Use the back of a spoon or ladle to spread the batter into a round shape if necessary.

6. Cook Until Golden:

   • Cook the pancakes for 2-3 minutes, or until bubbles begin to form on the surface and the edges look set.

7. Flip and Finish Cooking:

   • Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes on the other side, or until they are golden brown and cooked through.

8. Serve Warm:

   • Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter. Serve the pancakes warm with your favorite toppings such as maple syrup, fresh berries, or a dollop of yogurt.

Nutritional Information (Per Serving):

• Calories: 269.6
• Total Fat: 13.9g
  • Saturated Fat: 2.6g
• Cholesterol: 95.5mg
• Sodium: 572.9mg
• Total Carbohydrates: 29.6g
  • Dietary Fiber: 3.2g
  • Sugar: 7.5g
• Protein: 9.2g

Recipe Notes:

• Make it Your Own: Feel free to customize these pancakes by adding your favorite mix-ins such as chocolate chips, chopped nuts, or diced fruit to the batter.
• Storage: Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Simply reheat them in the microwave or toaster oven before serving.
• Buttermilk Substitute: If you don’t have buttermilk on hand, you can make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 3/4 cup of milk. Let it sit for a few minutes before using in the recipe.