Fluffy Whole Wheat Pancakes with Fresh Fruit
These Fluffy Whole Wheat Pancakes are a wholesome and delightful way to start your day! Created amidst a quest for a healthier breakfast option for my kids, this recipe aligns perfectly with those searching for low-fat alternatives without sacrificing taste. These pancakes boast a deliciously tender texture thanks to the whole wheat flour and a hint of sweetness from vanilla and sugar. You can customize them with your choice of fruits like bananas, strawberries, or blueberries, adding both flavor and nutrition. Whether you're serving them on a lazy weekend or preparing a quick breakfast for busy weekdays, they are guaranteed to be a hit for the entire family. Enjoy them plain or topped with your favorite syrup, yogurt, or fresh fruit for an extra burst of flavor!
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Whole Wheat Flour
2 cups (measured)
Low-Fat Milk
2 cups (measured)
Baking Soda
1 teaspoon (measured)
Baking Powder
1/2 teaspoon (measured)
Sugar
1 tablespoon (measured)
Vanilla Extract
2 teaspoons (measured)
Large Egg
1 (beaten)
Canola Oil
1 tablespoon (measured)
Fruit (optional)
1-2 cups (sliced or chopped)
Instructions
1
In a mixing bowl, combine whole wheat flour, baking soda, baking powder, and sugar. Whisk together to combine the dry ingredients uniformly.
2
In a separate bowl, whisk together the low-fat milk, vanilla extract, egg, and canola oil until smooth.
3
Depending on your texture preference, gently stir the wet ingredients into the dry mixture using a wooden spoon for a fluffier pancake (leave some lumps), or blend them together for a smoother batter.
4
If desired, fold in your choice of fruit or reserve it to add on top while cooking.
5
Heat a non-stick skillet or griddle over medium heat until a drop of water dances on its surface.
6
Pour the batter onto the skillet to form pancakes of your desired size. If using fruit, sprinkle a small handful onto each pancake after pouring.
7
Cook until bubbles appear on the surface and begin to sink. Flip the pancakes and cook until the other side is golden brown.
8
Repeat with the remaining batter, adding more fruit if desired.
9
Serve warm with your favorite toppings such as syrup, yogurt, or additional fresh fruit.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of flour is used in these pancakes?
These pancakes use 2 cups of whole wheat flour for a wholesome texture.
Is this recipe considered low-fat?
Yes, it uses low-fat milk and only one tablespoon of canola oil to keep the fat content lower.
How many eggs are required?
This recipe requires one large egg, which should be beaten before being added to the wet ingredients.
What kind of milk should I use?
The recipe specifically calls for 2 cups of low-fat milk.
How much sugar is in the batter?
There is only one tablespoon of sugar in the entire recipe for a hint of sweetness.
What leavening agents are needed?
You will need one teaspoon of baking soda and 1/2 teaspoon of baking powder.
Can I add fruit to the pancakes?
Yes, you can fold in 1-2 cups of sliced or chopped fruit or add it on top while cooking.
What are some recommended fruit options?
Bananas, strawberries, and blueberries are excellent choices for this recipe.
How do I know the skillet is hot enough?
The skillet is ready when a drop of water 'dances' on its surface.
When should I flip the pancakes?
Flip the pancakes once bubbles appear on the surface and begin to sink.
How much vanilla extract is used?
The recipe calls for 2 teaspoons of vanilla extract for extra flavor.
Should the batter be perfectly smooth?
For a fluffier pancake, it is recommended to leave some lumps in the batter.
What kind of oil is best for this recipe?
Canola oil is used in the batter, which is a common choice for healthy baking.
Can I serve these pancakes with yogurt?
Yes, yogurt is suggested as a delicious topping along with syrup or fresh fruit.
What is the first step in the instructions?
The first step is to whisk together the whole wheat flour, baking soda, baking powder, and sugar.
What equipment is needed to cook the pancakes?
A non-stick skillet or griddle over medium heat is recommended.
How do I prepare the fruit?
The fruit should be sliced or chopped before being added to the batter or used as a topping.
Are these pancakes suitable for children?
Yes, the recipe was created specifically as a healthier breakfast option for kids.
Can I make the batter smooth if I prefer?
Yes, you can blend the ingredients together for a smoother batter if you don't want lumps.
What is the suggested serving temperature?
Pancakes should be served warm for the best taste and texture.
How many ingredients are in this recipe?
There are 9 ingredients in total, including the optional fruit.
What color should the pancakes be when finished?
The pancakes should be cooked until they are golden brown on both sides.
Is this a quick breakfast option?
Yes, it is tagged as a quick and easy breakfast suitable for busy weekdays.
What tool is suggested for mixing?
A wooden spoon is recommended for gently stirring the wet and dry ingredients together.
Does this recipe contain fiber?
Yes, the use of whole wheat flour and fresh fruit makes it a fiber-rich breakfast.
How do I combine the wet ingredients?
Whisk the milk, vanilla, egg, and oil in a separate bowl until the mixture is smooth.
Can these be eaten plain?
Absolutely, they are described as being delicious plain or with toppings.
What is the heat setting for the griddle?
You should use medium heat for cooking these pancakes.
Why should I whisk the dry ingredients first?
Whisking dry ingredients ensures that the leavening agents and sugar are distributed uniformly.
Can I add the fruit after pouring the batter?
Yes, you can sprinkle a small handful of fruit onto each pancake immediately after pouring the batter onto the skillet.