Easy Whole Wheat Pancakes

Whole Wheat Pancakes

Rushing around in the morning to make breakfast for your kids can be stressful. Make the batter the night before to save time and ensure a delicious, nutritious breakfast for your family. Serve these pancakes with a side of fruit, and you're done!

How to Make the Perfect Pancakes?

Use room-temperature ingredients, and don't overmix. The right temperature is key to achieving a beautiful golden-brown color. A heavy skillet will help ensure even color. Use the FAQs to see more details on specific techniques.

What Ingredients Are Best For Light Pancakes?

Caster Sugar is a finer-textured sugar between granulated and confectioner's sugar. It is primarily used in baked goods because it blends easily into batter.

All- Purpose flour is used in this recipe because it reduces whole wheat's protein content, creating a lighter pancake. To learn more about flour types, read my post on How To Use Different Types Of Flour.

Buttermilk brightens the flavor. If you don't have buttermilk, you can make sour milk, which takes only a few minutes. To make sour milk, stir a tablespoon of vinegar or lemon juice into a cup of milk and let it sit until it sours. You will notice the milk starts to curdle almost immediately.

FAT: Fat combined with flour is what makes your baked goods fluffy. When baking, think about the fats you will use: whole milk, buttermilk, butter, sour cream, and oils. The type of butter you use will also change the flavor and texture of your baked goods.

Baking Powder: Fresh baking powder is a must. It is a leavener that increases the volume and lightens the texture of your quick breads (non-yeast bread). When opened, it stays fresh for three months; when unopened, it lasts for six months. Check the expiration date when you buy it. I write the date I opened it on the bottom of the can. This way, I know my baking powder is active.

Yield 5

Author Eva Paredes

Prep time

10 Min

Cook time

15 Min

Total time

25 Min

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Easy Overnight Whole Wheat Pancakes

Light and fluffy whole wheat pancakes with mild sweetness and buttery flavor.

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Ingredients

Mix Dry Ingredients

• 2 cups all-purpose flour
• 2 Tablespoons caster sugar or granulated sugar
• 1 Tablespoon baking powder
• 1 teas baking soda
• 1/2 teas salt

Wet Ingredients

• 2 1/2-3 cups buttermilk (depending on desired thickness of batter)
• 2 egg yolks ( save egg whites for next morning)
• 4 tablespoons melted butter, cooled
• 1/2 teas vanilla extract

Instructions

Overnight Batter

1. Whisk dry ingredients together in a medium-sized mixing bowl; set aside.
2. In a large bowl, combine egg, milk, vanilla, and melted butter.
3. Add dry ingredients to wet ingredients. Stir until you can no longer see dry ingredients. Do not overmix. The batter will be slightly lumpy.
4. Cover and refrigerate overnight.

NEXT MORNING

1. If batter is too thick, add milk
2. Heat the griddle on medium-low heat. After 5 minutes, test the griddle to make sure it's at the right temperature.
3. Slowly pour the batter onto the hot griddle with a ladle until it forms a 5-inch circle. When the pancake starts forming bubbles and the edges look dry, flip it. Depending on the thickness of your batter, cook the pancake for another minute or two.

Notes

• You can prepare batter and refridgerate overnight for easy fast breakfast
• First thing in the morning, take the batter out of the fridge.
• Warm up your maple sugar in a bowl of hot tap water
• Serve with sliced berries and dust with confectioner's sugar
• Drizzle with Nutella.

That Eva!