Are you ready to elevate your breakfast game with a delicious twist on a classic favorite? These Whole Wheat Cranberry Walnut Pancakes are not only fluffy and satisfying but also packed with wholesome ingredients that will leave you feeling energized for the day ahead! With a perfect balance of sweet cranberries and crunchy walnuts, each bite is a delightful explosion of flavor that will have you coming back for seconds. Plus, they’re quick and easy to make—ready in just 25 minutes! Don’t miss out on this scrumptious recipe that’s sure to impress your family and friends. Let’s dive into the details!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup milk
- 1 large egg
- 2 tbsp honey
- 1/2 cup dried cranberries
- 1/2 cup walnuts, chopped
Instructions
- In a large mixing bowl, combine 1 cup of whole wheat flour, 1 tablespoon of baking powder, and 1/4 teaspoon of salt. Whisk the dry ingredients together until they are well mixed and free of lumps.
- In a separate bowl, whisk together 1 cup of milk, 1 large egg, and 2 tablespoons of honey until the mixture is smooth and fully combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula or wooden spoon until just combined. Be careful not to overmix; it’s okay if there are a few small lumps.
- Stir in 1/2 cup of dried cranberries and 1/2 cup of chopped walnuts into the batter, ensuring they are evenly distributed.
- Heat a non-stick skillet or griddle over medium heat. If desired, lightly grease the surface with a small amount of oil or cooking spray.
- Once the skillet is hot, pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Carefully flip the pancakes using a spatula and cook for an additional 2-3 minutes on the other side, or until golden brown and cooked through.
- Remove the pancakes from the skillet and keep them warm in a low oven while you repeat the process with the remaining batter.
- Serve the pancakes warm, topped with additional walnuts, cranberries, and a drizzle of honey or maple syrup if desired.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, mix just until everything is incorporated. A few lumps are perfectly fine; overmixing can lead to tough pancakes.
- Adjust Sweetness: If you prefer a sweeter pancake, feel free to add an extra tablespoon of honey or a sprinkle of sugar to the batter.
- Perfect Heat: Ensure your skillet is at the right temperature—too hot and the pancakes will burn; too cool and they won’t cook through. A medium heat usually works best.
- Keep Them Warm: To keep pancakes warm while cooking the rest, place them in a low oven (around 200°F or 93°C) on a baking sheet.
- Toppings Galore: Get creative with your toppings! Fresh fruit, yogurt, or a sprinkle of cinnamon can add an extra layer of flavor to your pancakes.
- Batch Cooking: These pancakes freeze well! Make a double batch and freeze extras for a quick breakfast option on busy mornings.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 10g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 45mg
