Whole Wheat Pancakes
These whole-wheat pancakes make a good breakfast for a family. They go well with real maple syrup. They are healthy as well (providing you don't overdo the syrup) since whole wheat flour contributes to your fiber intake.
Ingredients
- 1 cup (130 g) whole wheat flour
- 1 tablespoon (14 g) common granulated sugar
- 2 teaspoons (8 g) baking powder
- ¼ teaspoon (5.5 g) salt
- 1 egg
- 1 cup (250 ml) milk
- 2 tablespoons (30 ml) oil
- additional oil for frying
Ingredients for 2 servings (480 g) · the original recipe
Method
- 1
Mix the dry ingredients in one bowl.
- 2
In another bowl, beat the egg, then add the other wet (liquid) ingredients. This includes the 2 tablespoons of oil.
- 3
Mix the dry and wet ingredients together, well enough to eliminate dry spots but no more.
- 4
Heat a frying pan to medium heat, and grease it with some oil. The pan is hot enough when a drop of water dances around rather than simply boiling away.
Stovetop - 5
With a spoon, pour a pancake about 10 cm (4 inches) in diameter, using about 60 ml (¼ cup) of batter. The pancake will bubble.
- 6
When the bubbling settles down and the edges are slightly dry, flip the pancake.
- 7
When the pancake looks golden and done, remove it and start another one.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
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