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Whole Wheat Pancakes
Soft and fluffy whole wheat pancakes sweetened with honey. These pancakes are perfect for Sunday mornings.
Course
Breakfast & Brunch
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
15
minutes
minutes
Servings
8
pancakes
Calories
155
kcal
Author
Kristine Underwood
Ingredients
▢
2
cups
white whole wheat flour
▢
2
tsp
baking powder
▢
1-1/2
tsp
baking soda
▢
1/2
tsp
sea salt
▢
1
tsp
vanilla
▢
1
TBS
honey
▢
2
TBS
melted butter
▢
2
eggs
▢
1-3/4
cups
milk
US Customary
-
Metric
Instructions
In a large bowl whisk together the flour, baking powder, baking soda, and salt until mixed well.
In a small bowl, light beat the eggs, vanilla, honey, and melted butter.
Add egg mixture to dry ingredients and stir.
Add milk and mix well, but do not over-mix.
To cook pancakes:
Preheat griddle to 325 degrees and melt enough butter to cover cooking surface.
Spoon batter onto griddle and allow to cook for a few minutes until slightly bubbly on top and then flip. Cook for a few more minutes.
Serve with butter and warm maple syrup.
Nutrition
Serving:
1
pancake
|
Calories:
155
kcal
|
Carbohydrates:
24
g
|
Protein:
6
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.1
g
|
Cholesterol:
49
mg
|
Sodium:
361
mg
|
Potassium:
63
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
159
IU
|
Vitamin C:
0.01
mg
|
Calcium:
95
mg
|
Iron:
1
mg