ALTON BROWN'S FLUFFY WHOLE WHEAT PANCAKES
I've tried many whole wheat pancake recipes. Some were good, some not so good but I never had one make me say, "Wow! A truly fluffy whole wheat pancake!" until this one. Posting it here so I don't lose it! We love to eat these for dinner with some turkey sausage. Very filling!
Provided by MaMas Apprentice
Categories Breakfast
Time 15m
Yield 12 4-in pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.).
- Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.
- * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
- *Test the griddle by flicking water on it. If the water dances across the surface, you're good to go.
- * Rub down the griddle with a little butter or spray with nonstick spray.
- Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!
FLUFFY WHOLE WHEAT PANCAKES
Homemade whole wheat pancakes are super simple to make - just 1 bowl and 10 minutes to prep - and come out so soft, fluffy and delicious! Extras freeze great too!
Provided by Kathryn Doherty
Categories Breakfast & Brunch
Time 25m
Number Of Ingredients 9
Steps:
- Combine the flour, baking powder, cinnamon and kosher salt in a medium bowl and stir until well combined.
- Add the eggs, milk, maple syrup and vanilla to the bowl and stir carefully until everything is well incorporated and there are no streaks of flour left. (It's OK to have some lumps though.)
- Heat a large nonstick skillet (or two skillets if you want to make this go faster) over medium heat. Add butter or cooking spray.
- Use a 1/4 cup measure (I spray it with cooking spray) and pour the batter into the skillet. (You can get 3 pancakes per pan in a 10- or 12-inch skillet.)
- Reduce heat to just below medium and cook the pancakes on one side until bubbles begin forming all over the tops of the pancakes.
- Flip and cook for another minute on the other side, until set and cooked through.
- Remove the pancakes from the pan and repeat with the remaining batter. You may need to adjust your heat slightly lower with subsequent batches if your pans are heating up too much. (You can keep pancakes warm on a sheet pan in a 200 degree oven if needed.)
Nutrition Facts : Calories 185 calories, Carbohydrate 31 grams carbohydrates, Cholesterol 59 milligrams cholesterol, Fat 4 grams fat, Fiber 4 grams fiber, Protein 9 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2 pancakes, Sodium 522 grams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
FLUFFY WHOLE WHEAT PANCAKES
These are the best pancakes I've had in my life. They are super fluffy and you can't tell that they are whole wheat.
Provided by eli1665
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 10m
Yield 4
Number Of Ingredients 6
Steps:
- Whisk whole wheat flour and baking powder together in a bowl. Whisk in milk gradually until batter is smooth. Add kefir, egg, and oil; mix for 1 minute.
- Heat a lightly oiled griddle over medium-high heat. Drop 1/4 cup onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until lightly browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 190.4 calories, Carbohydrate 25.9 g, Cholesterol 51.4 mg, Fat 6.9 g, Fiber 3.7 g, Protein 8.2 g, SaturatedFat 1.6 g, Sodium 233.6 mg, Sugar 3.8 g
FLUFFY WHOLE WHEAT PANCAKES
Even Using 100% whole wheat flour these are light and Delicious. You won't miss using All Purpose flour, I promise! Detail, details: Benefits: 30% Lower glycemic load, 25% more protein, 40% less inflammation factor rating, 500% more Fiber! http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5744/2 http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5745/2 Topping found here: http://www.food.com/recipe.do?rid=rz.314472 - You can use soy milk if you like. - Unless you are Vegan don't skip on the Egg (yolk), it's a chemical thing. - If you cut the recipe in half, still use one egg. - It may seem tempting to not add the oil either, but again - unless it's a health thing, you can chemical reactions. You also don't have to use oil/spray on the griddle if it's non-stick this way. - Try substituting some Whole-Grain Corn meal for flour and removing vanilla for corn cakes! - I also add salt & Garlic (remove vanilla) to make dinner cakes!
Provided by BekaWild
Categories Breakfast
Time 40m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Sift DRY ingredients: Flour, Powder, & Salt into bowl. Use the whisk to push it through the Sieve.
- Make a well (hole) in the middle of the dry ingredients.
- Pour all the WET ingredients: Honey, Milk, Egg, Oil, & Vanilla into that well.
- DO NOT OVER MIX - it should only take about 20-30 strokes. Here's how:.
- Beat only the WET ingredients for a few strokes.
- Gradually add in the DRY ingredients, pulling just the edges into the center well.
- Keep doing this until all the DRY is incorporated into the WET and you have a batter.
- KEY: Let the batter sit for at LEAST 10min, 15 is better.
- Heat griddle to 350F - On a normal stove this is MEDIUM heat. If you have a knob with numbers 1-10, Medium is about #4.
- When you know griddle is hot, and batter has sat long enough ladle batter onto the hot surface.
- I suggest doing only 1 at first to see how much it spreads. No one likes Butt-Cheek Cakes ;).
- Let the cake cook for about 1-2min (it's fast, I know!).
- When the edges have solidified and there is less steam escaping it is ready to flip.
- Pancakes WILL TELL YOU when they are ready to be flipped. If it doesn't release on its own - it's not ready.
- Once flipped it should only cook about 1 more min - but 2 is fine.
- Place cooked cakes on damp paper/dish towel in a warm oven, covered.
- Repeat for the rest of the cakes.
- If setting a 2min timer works for you, do that - so shame is playing it safe ;).
- Pair with Strawberry Balsalmic Topping ! http://www.food.com/recipe/strawberry-balsamic-topping-sweet-savory-475098.
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
WHOLE WHEAT PANCAKES
To fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. -Line Walter, Wayne, Pennsylvania
Provided by Taste of Home
Time 25m
Yield 20 pancakes.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 157 calories, Fat 4g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 335mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
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