Fluffy Wheat Pancakes
If you love pancakes that are on the healthier side but still feel like the pancakes you grew up on, then you’ll love these Fluffy Wheat Pancakes!
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Stove
- Cuisine: American
Ingredients
Scale
3/4 cup whole wheat flour (95g), spooned and leveled
3/4 cup white flour (100g), spooned and leveled
2 tsp baking powder (7g)
1/2 tsp salt (3g)
2 large eggs
2 Tbsp pure maple syrup (45g)
8 oz grass-fed milk (1 cup)
2 tsp vanilla extract (6g)
2 Tbsp grass-fed butter, melted
Instructions
- If using a cast iron skillet to make the pancakes, start preheating it on low-medium to get it started since it takes a few extra minutes compared to other pans.
- In a bowl, whisk together the dry ingredients until fully incorporated.
- Add the eggs, maple syrup, milk, and vanilla and gently whisk until half incorporated.
- Then add the melted butter and gently whisk again until there’s no more flour showing, but there are still some small lumps in the batter.
- Turn the skillet (or other pan you are using) to medium heat (or a little below medium if your stove runs hot / if you use an electric stove). Once hot, add 1/4 cup of pancake batter and cook for a minute until bubbly, then flip to cook another minute. Repeat with remaining pancake batter. Makes 8 pancakes.
- Serve as desired and enjoy! Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Please be sure to leave a comment and rating if you try this recipe! I would love to hear your feedback and your engagement on my website means more than you know!
Nutrition
- Serving Size: 2 pancakes
- Calories: 317
- Fat: 11
- Carbohydrates: 45
- Fiber: 3
- Protein: 10
Find it online: https://homecookedliving.com/fluffy-wheat-pancakes/
