These whole wheat pancakes make a great light and healthy breakfast. These pancakes are perfect served with fresh fruit and pure maple syrup!
How was everyone’s Valentine’s Day? If yours was anything like mine, it involved a little too much chocolate and cheesecake. While it was a great weekend, I’m always happy to get back on track with eating a little better once Monday rolls around.
I really love pancakes, so I decided to whip up a batch that were a little lighter and healthier. These pancakes are just that and the best part is that they’re made with 100% whole wheat flour. While recipes made with just regular whole wheat flour can sometimes turn out a little dense, these pancakes are incredibly soft and light.
Aside from being made with just whole wheat flour, these pancakes are also naturally sweetened with honey. I’ve tried substituting brown sugar, and while it does work, I suggest using the honey if you have some handy!
I love to top these pancakes with some fresh fruit and a little pure maple syrup. If you’re feeling crazy, you could even toss some mini chocolate chips into the batter too. Enjoy!
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk (see notes for substitutions)
- 2 tablespoons honey
- 1 tablespoon oil
- 1 teaspoon vanilla
- 1 large egg
- Heat a large skillet or griddle to medium heat and spray well with non stick cooking spray.
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix together the buttermilk, honey, oil, vanilla, and egg.
- Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter.
- Using a ¼ cup measuring cup, scoop the batter from the bowl and drop onto the skillet or griddle. Once the top starts to bubble and the edges look set, flip and let cook for another 1-2 minutes.
- Serve with fresh fruit and pure maple syrup.
This recipe will yield about 8 pancakes.