Are you ready to elevate your breakfast game with a wholesome twist? These Whole Wheat Pancakes for Two are not just your average flapjacks; they’re a deliciously nutritious way to start your day! With a perfect balance of fluffy texture and nutty flavor, these pancakes are quick to whip up in just 15 minutes, making them an ideal choice for busy mornings or a cozy brunch. Whether you’re cooking for yourself or sharing with a loved one, these pancakes promise to satisfy your cravings while keeping things healthy. Get ready to flip your way to pancake perfection!
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
Instructions
- In a large mixing bowl, combine the whole wheat flour, baking powder, sugar, and salt. Whisk the dry ingredients together until well blended.
- In a separate medium bowl, beat the egg and then add milk and melted butter. Mix these wet ingredients thoroughly until they are completely combined.
- Pour the wet ingredient mixture into the dry ingredients. Gently fold and stir the batter until just combined. Some small lumps are okay - do not overmix, as this can make the pancakes tough.
- Let the batter rest for 2-3 minutes to allow the flour to absorb the liquid and the baking powder to activate.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto the hot skillet. Cook until small bubbles form on the surface of the pancake and the edges start to look dry.
- Carefully flip the pancake and cook the other side for an additional 1-2 minutes, or until golden brown.
- Repeat with remaining batter, adjusting heat as needed to prevent burning.
- Serve immediately with maple syrup, fresh berries, or your favorite pancake toppings.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, stir gently until just combined. A few small lumps are perfectly fine; overmixing can lead to tough pancakes.
- Rest the Batter: Allow the batter to rest for 2-3 minutes before cooking. This helps the flour absorb the liquid and gives the baking powder time to activate, resulting in fluffier pancakes.
- Perfect Heat: Make sure your skillet or griddle is at medium heat. If it’s too hot, the pancakes may burn on the outside while remaining raw inside. A drop of water should sizzle and evaporate quickly when the pan is ready.
- Grease Wisely: Lightly grease your cooking surface with butter or cooking spray to prevent sticking. Too much grease can lead to greasy pancakes, so just a thin layer will do.
- Keep Them Warm: If you’re making multiple pancakes, keep the finished ones warm in a low oven (around 200°F) while you cook the rest. This way, they’ll all be warm and ready to serve together.
- Customize Your Toppings: Don’t be afraid to get creative with your toppings! Fresh berries, sliced bananas, nut butter, or a drizzle of honey can take your pancakes to the next level.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 38g
Protein: 10g
Fat: 11g
Saturated Fat: 6g
Cholesterol: 65mg
