Whole Wheat Cinnamon Pancake Recipe – Easy Indian Breakfast Idea

Last Updated on 4 months by Neha Deshmukh

Whole Wheat Cinnamon Pancake Recipe – Easy Indian Breakfast Idea

Hey everyone! If you’re anything like me, mornings can be a little… hectic. But a delicious, comforting breakfast doesn’t have to be complicated. I’m so excited to share my go-to recipe for Whole Wheat Cinnamon Pancakes – they’re fluffy, flavorful, and come together in under 15 minutes! This is a breakfast my family absolutely loves, and I think yours will too.

Why You’ll Love This Recipe

These aren’t your average pancakes. We’re using whole wheat flour for a little extra goodness, and a touch of cinnamon to warm things up. They’re perfect for a quick weekday breakfast, a lazy weekend brunch, or even a special treat. Plus, they’re super versatile – I’ll share tons of fun variations later on! Honestly, once you try these, you’ll ditch the boxed mixes for good.

Ingredients

Here’s what you’ll need to whip up a batch of these delightful pancakes:

• 1 cup whole wheat flour (about 120g)
• 1 pinch salt (optional, but enhances the flavor!)
• 3 teaspoons sugar (about 12g)
• 1 teaspoon aluminum-free baking powder (about 4g)
• 0.25 teaspoon ground cinnamon (about 1g)
• 1.5 cups whole milk (about 360ml)
• 1 tablespoon unsalted butter or neutral flavored oil (about 15ml)
• 2 tablespoons unsalted butter or neutral flavored oil (for cooking) (about 30ml)

Ingredient Notes

Let’s talk ingredients for a sec! Using whole wheat flour adds a lovely nutty flavor and a boost of fiber. It makes these pancakes a little more satisfying and keeps you feeling fuller for longer.

Don’t skimp on the cinnamon! It really makes these pancakes sing. I prefer a good quality cinnamon for the best flavor.

Now, about the butter vs. oil… this is where things get interesting! In North India, ghee is often used for a richer, more traditional flavor. Down South, you might find coconut oil being used. Feel free to experiment and use what you love! I usually use butter for the batter and a neutral oil like canola or sunflower for cooking to prevent burning.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the whole wheat flour, salt (if using), sugar, baking powder, and cinnamon. Give it a good whisk to make sure everything is nicely combined.
2. In a saucepan, heat the milk until it’s hot, but not boiling. Stir in the butter or oil until it’s melted and everything is smooth.
3. Gradually pour the warm milk mixture into the dry ingredients. Add the vanilla extract and whisk until you have a smooth batter. If the batter seems too thick, add a splash more milk – you want it to be pourable, but not too runny.
4. Heat a skillet or griddle over medium heat. Lightly grease it with butter or oil. This is key to preventing sticking!
5. Pour ¼ to ½ cup of batter onto the hot skillet for each pancake. Cook for about 2-3 minutes, until bubbles start to form on the surface and the edges look set.
6. Flip the pancakes carefully and cook for another 1-2 minutes, until they’re golden brown and cooked through.
7. Repeat with the remaining batter.

Expert Tips

• Don’t overmix the batter! A few lumps are okay. Overmixing develops the gluten in the flour, which can make the pancakes tough.
• Check the heat. If the pancakes are browning too quickly, lower the heat. If they’re not browning at all, increase it slightly.
• A little patience goes a long way. Don’t flip the pancakes until bubbles have formed and the edges are set. Otherwise, they might fall apart.

Variations

Okay, this is where the fun really begins!

• Vegan Adaptation: Swap the whole milk for your favorite plant-based milk (almond, soy, or oat milk work great!) and use oil instead of butter.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. Just be sure it contains xanthan gum for binding.
• Spice Level: Add a pinch of cardamom to the batter for a lovely aromatic twist. My grandmother always did this!
• Festival Adaptation: During Makar Sankranti, serve these pancakes with seasonal fruits like mangoes or berries – it’s a delicious way to celebrate!

Serving Suggestions

These pancakes are amazing on their own, but they’re even better with toppings! Here are a few ideas:

• A drizzle of honey or maple syrup
• Fresh fruit (berries, bananas, peaches)
• A dollop of yogurt
• A sprinkle of chopped nuts
• A dusting of powdered sugar

Storage Instructions

If you have any leftover pancakes (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster, microwave, or skillet. You can also freeze them for longer storage. Just wrap them individually in plastic wrap and store them in a freezer bag.

FAQs

1. Can I use a different type of flour besides whole wheat flour?

Absolutely! All-purpose flour will work just fine, but you’ll lose some of the nutritional benefits and nutty flavor of whole wheat.

2. What is the best way to prevent the pancakes from sticking to the skillet?

Make sure your skillet is properly heated and greased. A light coating of butter or oil is usually enough.

3. Can I make the batter ahead of time? If so, how long will it keep?

Yes, you can! The batter will keep in the refrigerator for up to 24 hours. You might need to add a splash of milk to thin it out before cooking.

4. What are some traditional Indian toppings for pancakes?

While pancakes aren’t traditionally Indian, you can definitely give them an Indian twist! Try serving them with a dollop of sweetened yogurt, a sprinkle of cardamom, or a drizzle of rose syrup.

5. Can I adjust the sweetness level of these pancakes?

Definitely! Feel free to adjust the amount of sugar to your liking. You can also use a sugar substitute if you prefer.

Enjoy! I hope these pancakes bring a little sunshine to your morning. Let me know in the comments how they turn out for you!