Whole Grain Pancakes
Creating healthy, low-fat, whole grain pancakes that are light and fluffy is not an easy feat, but with the right balance of ingredients, it can be done!
These whole grain pancakes are simple, wholesome, and satisfying. With the right amount of baking powder and a nice ratio of wheat flour and oats to all-purpose flour, you’ll be able to whip up beautiful thick and fluffy hot cakes.
These pancakes could not be easier- one bowl and about 25 minutes is all you need. Simply mix the dry ingredients- flour, oats, baking powder and cinnamon.
Next, add the wet ingredients and stir until smooth.
Time to cook them up! Spoon batter out on a griddle or skillet to make 3-inch pancakes. Once the pancakes start to bubble on top, flip them and cook another couple of minutes. Easy peasy… breakfast is served!
Beyond being healthy and wholesome, they also taste amazing! They’re tender, slightly nutty, hearty, fast and perfect for the whole family.
Whole Grain Pancakes
Ingredients
- 1 cup white whole wheat flour
- ¾ cup all-purpose flour
- ½ cup cornmeal
- ¼ cup rolled oats
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- 2¼ cups buttermilk
- 3 large eggs
- ¼ cup unsalted butter, melted, plus more for serving
- 1 tablespoon honey
- Maple syrup, for serving
Instructions
- In a large bowl, mix together whole wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Stir the egg mixture into the flour mixture until mostly combined without over mixing. Some small lumps are fine.
- Heat a griddle or large skillet over medium heat. Check to see if it’s hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
- Add a little butter to the pan and let it melt. Pour about ⅓ cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
- Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
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