Are you tired of boring, bland breakfast options that leave you feeling sluggish? Prepare to revolutionize your morning routine with these mouthwatering Whole Wheat Griddle Cakes that are not just delicious, but packed with nutritious goodness! These golden, fluffy pancakes are the ultimate breakfast game-changer that will have your family begging for seconds while secretly getting a healthy dose of whole grains. Whether you're a busy professional, a health-conscious foodie, or a parent looking to sneak some nutrition into your kids' breakfast, these griddle cakes are about to become your new morning superstar!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons vegetable oil
Instructions
- In a large mixing bowl, combine the whole wheat flour, baking powder, sugar, and salt. Whisk the dry ingredients together until well blended and no lumps remain.
- In a separate medium bowl, beat the egg thoroughly. Add milk and vegetable oil to the beaten egg, whisking to create a smooth liquid mixture.
- Pour the wet ingredients into the dry ingredients. Gently stir the batter until just combined. Be careful not to overmix; some small lumps are acceptable. Let the batter rest for 2-3 minutes to allow the flour to absorb the liquid.
- Preheat a griddle or large non-stick skillet over medium heat. Lightly grease the surface with a small amount of vegetable oil or butter.
- Using a 1/4 cup measuring cup, scoop the batter onto the heated griddle. Leave enough space between each griddle cake to allow for spreading.
- Cook the griddle cakes for 2-3 minutes, or until small bubbles form on the surface and the edges start to look dry.
- Carefully flip each griddle cake using a spatula and cook the other side for an additional 1-2 minutes, or until golden brown.
- Transfer the cooked griddle cakes to a warm plate. Cover with a clean kitchen towel to keep them warm while cooking the remaining batter.
- Serve hot with your choice of toppings such as maple syrup, fresh berries, honey, or a pat of butter.
Tips
- Let the batter rest for 2-3 minutes before cooking - this allows the flour to absorb the liquid and creates a more tender griddle cake.
- Use medium heat to ensure even cooking and prevent burning. A properly heated griddle will create beautiful golden-brown cakes with a soft interior.
- Don't overmix the batter! Small lumps are okay and will help keep your griddle cakes light and fluffy.
- Use a 1/4 cup measuring cup for consistent cake size and even cooking.
- Watch for small bubbles forming on the surface - this is your signal that it's time to flip.
- Keep cooked griddle cakes warm by covering them with a clean kitchen towel while you finish cooking the remaining batter.
- Get creative with toppings! Try fresh berries, pure maple syrup, honey, or a dollop of Greek yogurt for added nutrition.Pro Tip: These griddle cakes freeze beautifully! Cool completely, stack with parchment paper between each cake, and freeze for up to a month. Reheat in a toaster for a quick and easy breakfast.
Nutrition Facts
Calories: 200kcal
Carbohydrates: 25g
Protein: 7g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 45mg
