Description
These fluffy whole-grain pancakes are a wholesome and delicious breakfast option made with whole wheat flour, providing a nutritious start to your day. Lightly sweetened and perfectly tender, they are easy to prepare and ideal for a family breakfast or brunch.
Ingredients
Scale
Dry Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, baking powder, sugar, and salt until evenly combined and free of lumps.
- Combine Wet Ingredients: In a separate bowl, beat together the milk, egg, and melted butter until the mixture is smooth and homogenous.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients and stir gently until just combined. Avoid overmixing to keep the pancakes fluffy.
- Preheat Skillet: Heat a non-stick skillet over medium heat to ensure an even cooking surface.
- Cook Pancakes: Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and edges begin to look set, about 2-3 minutes.
- Flip and Finish Cooking: Flip the pancakes carefully and cook for another 1-2 minutes until golden brown on both sides.
- Serve: Serve the pancakes warm with your favorite toppings such as fresh fruit, maple syrup, or yogurt.
Notes
- Do not overmix the batter to maintain fluffiness; some lumps are okay.
- Use whole milk for richer flavor, or substitute with a non-dairy milk for a dairy-free option.
- Ensure the skillet is hot enough before adding batter to prevent sticking.
- For extra fluffiness, let the batter rest for 5 minutes before cooking.
- Leftover pancakes can be frozen and reheated in a toaster or microwave.
