Nutty Spiced Whole Wheat Pancakes with Honey-Cinnamon Drizzle
Start your day on a delightful note with these Nutty Spiced Whole Wheat Pancakes. Made with wholesome ingredients, including nutritious whole wheat flour and eggs, each pancake is infused with warm spices like cinnamon, nutmeg, and coriander. Topped with a decadent honey-cinnamon drizzle and your choice of walnuts or pecans, these pancakes are a perfect blend of flavor and texture. Enjoy them as a delicious breakfast or a delightful brunch treat that everyone will love!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
whole wheat flour
2 cups (sifted)
baking powder
1 tablespoon (none)
ground coriander
1 teaspoon (none)
ground cinnamon
1 teaspoon (none)
ground nutmeg
1/4 teaspoon (none)
salt
1/2 teaspoon (none)
large eggs
3 (beaten)
milk
2 cups (none)
vegetable oil
1/4 cup (for the batter plus extra for brushing)
honey
3 tablespoons (for the batter)
chopped walnuts or pecans
1/4 cup (toasting optional)
honey (for topping)
1/2 cup (for drizzle)
ground cinnamon (for topping)
1/4-1/2 teaspoon (to taste)
butter
1 tablespoon (for topping)
Instructions
1
Begin by making the Honey-Cinnamon Topping. In a small saucepan over low heat, combine the honey and cinnamon. Stir gently for about 1 minute until blended.
2
Add the butter to the mixture and stir until the butter is completely melted. Remove from heat and keep warm.
3
In a large mixing bowl, whisk together the whole wheat flour, baking powder, ground coriander, ground cinnamon, ground nutmeg, and salt until well combined. Set this bowl aside.
4
In another bowl, whisk together the eggs, milk, vegetable oil, and honey until smooth and well combined.
5
Pour the wet mixture into the dry ingredients and mix until just combined; be careful not to overmix.
6
Gently fold in the chopped walnuts or pecans into the batter.
7
Heat a nonstick griddle or skillet over medium-high heat and lightly brush with vegetable oil.
8
For each pancake, pour 1/4 cup of batter onto the heated griddle. Cook until bubbles form on the surface of the pancake, about 3-4 minutes.
9
Flip the pancake over and cook for an additional 2-3 minutes or until the other side is golden brown.
10
Transfer the pancakes to a plate and serve warm, drizzled with the Honey-Cinnamon Topping.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Nutty Spiced Whole Wheat Pancakes?
They are a nutritious breakfast dish made with whole wheat flour, warm spices like cinnamon and nutmeg, and topped with a honey-cinnamon drizzle and nuts.
What type of flour is used in this recipe?
The recipe specifically calls for 2 cups of sifted whole wheat flour for a wholesome texture.
How do I make the Honey-Cinnamon Topping?
Combine honey and cinnamon in a saucepan over low heat for 1 minute, then stir in butter until melted.
What spices are included in the batter?
The batter is seasoned with ground coriander, ground cinnamon, and ground nutmeg.
How many eggs are required for the pancake batter?
You will need 3 large eggs, which should be beaten before mixing.
Can I use a different type of nut?
Yes, you can use either chopped walnuts or pecans, depending on your preference.
How much milk is needed for this recipe?
The recipe requires 2 cups of milk to be whisked into the wet ingredients.
What kind of oil should I use?
The recipe calls for vegetable oil, both for the batter and for brushing the griddle.
Is there honey in the pancake batter itself?
Yes, 3 tablespoons of honey are mixed into the batter in addition to the honey used for the topping.
How much baking powder is used?
The recipe uses 1 tablespoon of baking powder to help the pancakes rise.
What is the purpose of ground coriander in pancakes?
Ground coriander adds a unique, warm, and slightly citrusy flavor that complements the other spices.
Should the nuts be toasted?
Toasting the chopped walnuts or pecans is optional but can enhance the nutty flavor.
How do I prepare the dry ingredients?
Whisk together the whole wheat flour, baking powder, coriander, cinnamon, nutmeg, and salt in a large bowl.
How do I prepare the wet ingredients?
In a separate bowl, whisk together the eggs, milk, vegetable oil, and honey until the mixture is smooth.
What is the most important rule when mixing the batter?
Mix the wet and dry ingredients until just combined and be careful not to overmix the batter.
When should I add the nuts to the mixture?
The chopped walnuts or pecans should be gently folded into the batter after the wet and dry ingredients are combined.
What heat setting should I use for cooking?
A nonstick griddle or skillet should be heated over medium-high heat.
How much batter should I pour for each pancake?
Use 1/4 cup of batter for each individual pancake.
How long does it take to cook the first side of the pancake?
It typically takes about 3-4 minutes, or until bubbles form on the surface.
How long does it take to cook the second side?
After flipping, cook the pancake for an additional 2-3 minutes until golden brown.
Is there butter in the pancake batter?
No, butter is only used in the Honey-Cinnamon topping mixture.
How much salt is in the recipe?
The recipe uses 1/2 teaspoon of salt to balance the sweetness.
What is the suggested serving method?
Serve the pancakes warm and drizzled with the prepared Honey-Cinnamon Topping.
Can these pancakes be served for brunch?
Yes, they are described as a perfect breakfast or a delightful brunch treat.
What should I do with the topping while cooking pancakes?
Once the topping is prepared, remove it from the heat but keep it warm for serving.
How much honey is needed for the topping?
You will need 1/2 cup of honey to create the drizzle.
How much cinnamon goes into the topping?
Use between 1/4 to 1/2 teaspoon of ground cinnamon for the topping, depending on your taste.
What should the griddle be brushed with?
The griddle should be lightly brushed with vegetable oil to prevent sticking.
Are these pancakes considered healthy?
They are tagged as healthy because they use whole wheat flour and nutritious ingredients like eggs and nuts.
Can I substitute the whole wheat flour?
While the recipe specifies whole wheat, you could use all-purpose flour, though the texture and nutritional value will change.