Whole Wheat Pancake Recipe – Easy Maple & Vanilla Breakfast

Last Updated on 1 month by Neha Deshmukh

Whole Wheat Pancake Recipe – Easy Maple & Vanilla Breakfast

Hey everyone! If you’re anything like me, weekends are for slow mornings and a delicious, comforting breakfast. And honestly, nothing beats a stack of fluffy pancakes! I’m so excited to share my go-to whole wheat pancake recipe with you – it’s quick, easy, and tastes absolutely divine. This isn’t just any pancake recipe; it’s a little bit healthier, packed with flavour, and perfect for starting your day right.

Why You’ll Love This Recipe

These whole wheat pancakes are a winner for so many reasons. They’re ready in under 15 minutes, making them ideal for busy mornings. Plus, using whole wheat flour adds a lovely nutty flavour and a boost of fibre. They’re also super versatile – you can customize them with your favourite toppings and mix-ins. Trust me, 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 beauties:

• ½ cup whole wheat flour (about 60g)
• 1 tsp baking powder (5g)
• A pinch of salt
• ½ cup + 1 tbsp milk (120ml + 15ml)
• 1 tbsp melted butter (15ml)
• ½ tbsp oil (7.5ml)
• 2 tsp maple syrup or powdered sugar (10ml)
• ½ tsp vanilla extract (2.5ml)
• 1 ½ tbsp water (22.5ml)

Ingredient Notes

Let’s talk ingredients for a sec! Using whole wheat flour gives these pancakes a lovely texture and a subtle nutty flavour. It’s also a fantastic source of fibre, keeping you fuller for longer. Don’t worry, they won’t taste too whole wheat-y!

Now, about the sweetener. I love using maple syrup for a natural sweetness and a hint of caramel flavour. But if you prefer, powdered sugar works just as well – about 2 teaspoons will do the trick. Feel free to experiment with honey or jaggery too!

And don’t skip the oil! A little bit of oil, along with the butter, helps create a tender, fluffy pancake. It prevents them from becoming too dense.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a mixing bowl, combine the whole wheat flour, baking powder, and salt. Give it a good whisk to make sure everything is nicely blended.
2. In a separate bowl, mix the milk, melted butter, oil, maple syrup (or sugar), vanilla extract, and water until everything is smooth and combined.
3. Now, gently pour the wet ingredients into the dry ingredients. Stir just until combined. A few lumps are okay – seriously, don’t overmix! Overmixing develops the gluten and makes the pancakes tough.
4. Let the batter rest for about 10 minutes. This allows the baking powder to activate, resulting in lighter, fluffier pancakes. Trust me, this step makes a difference!
5. Heat a non-stick skillet or griddle over medium-low heat. Lightly grease it with a little butter.
6. Pour a ladleful of batter onto the hot skillet. Cook for a few minutes until bubbles start to form on the surface. Then, carefully flip the pancake and cook the other side until it’s golden brown.
7. Repeat with the remaining batter. Serve immediately while warm with your favourite toppings!

Expert Tips

Want to take your pancake game to the next level? Here are a few tips I’ve learned over the years:

• Fluffy Pancakes: Don’t overmix the batter! Lumps are your friend.
• Preventing Sticking: Make sure your skillet is properly heated and greased. Medium-low heat is key.
• Right Temperature: A good way to test if the skillet is ready is to flick a few drops of water onto it. If they sizzle and evaporate quickly, you’re good to go!

Variations

This recipe is a great base for all sorts of fun variations!

• Vegan Adaptation: Substitute the milk with plant-based milk (like almond or soy milk) and use a vegan butter alternative.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. Bob’s Red Mill 1-to-1 Baking Flour works wonderfully.
• Spice Level: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, comforting flavour. My grandma always added a dash of cardamom!
• Festival Adaptations: For Holi, you can add a tiny bit of edible food colouring to the batter to make colourful pancakes!

Serving Suggestions

These pancakes are delicious on their own, but they really shine with toppings! Here are a few of my favourites:

• Honey or maple syrup (of course!)
• Fresh berries
• Sliced bananas
• A dollop of yogurt
• A sprinkle of chopped nuts

Storage Instructions

If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them in a toaster or microwave. They won’t be quite as fluffy, but still tasty!

FAQs

Let’s answer some common questions:

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

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

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

Make sure your skillet is well-greased and heated to the right temperature (medium-low). A non-stick skillet is also a lifesaver!

3. Can I make the batter ahead of time?

You can, but the pancakes won’t be as fluffy. If you do make it ahead, store it in the refrigerator and give it a gentle stir before cooking.

4. What are some healthy topping options for these pancakes?

Fresh fruit, yogurt, and a drizzle of honey are all great choices!

5. Can I substitute the maple syrup with honey or another sweetener?

Yes, you can! Honey, agave nectar, or even jaggery will work well. Adjust the amount to your liking.

Enjoy your pancakes! Let me know in the comments how they turn out. Happy cooking!