Fluffy Whole Wheat Pancakes (No Eggs - No Sugar)

Whole Wheat Pancakes stack on a plate with maple syrup in a jar and fresh raspberries in the background.

Fluffy Whole Wheat Pancakes (No Eggs - No Sugar)

These FluffyWhole Wheat Pancakes are easyto make, delicious, and satisfying! Made just with simple ingredients, these healthy-ish pancakes guaranteedto brighten your morning.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings pancakes

Calories 158kcal

Author Oriana Romero

Equipment

Ingredients

1 cup (140 g) whole wheat flour
3 teaspoons (12 g) baking powder
1/2 teaspoon (3 g) baking soda
1/4 teaspoon (1 g) salt
1 teaspoon cinnamon
1 cup (240 ml) milk dairy or no dairy
1 tablespoon (15 ml) apple cider vinegar
2 tablespoons (30 g) unsalted butter, melted
3 tablespoons (45 ml) maple syrup

Instructions

Combine the flour, baking powder, baking soda, salt and cinnamon in a medium bowl and stir using a balloon whisk to combine.
Mix milk and vinegar in a measuring cup. Add melted butter and maple syrup; mix to combine.
Mix dry and wet ingredients and mix until smooth (do not overmix). Let the batter rest for 5 -10 minutes.
Heat a griddle or nonstick pan over medium heat; coat it lightly with vegetable oil and swirl in a thin pat of butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
Serve pancakes immediately with pure maple syrup and fresh fruit.

Notes

Store: Store in an airtight container in the refrigerator for up to 5 days. You can keep pancakes in the freezer for as long as three months.

Freeze: Wrap the cooled pancakes in wax paper and then stack them all in a gallon-size freezer bag. Close the bag and make sure to squeeze out as much air as possible to prevent freezer burn.

Reheat: Remove the pancakes from the freezer and let them stand at room temperature for 5 minutes.

Oven: cover with tinfoil and heat in a preheated oven for 6-8 minutes or until warm.
Microwave: Wrap a pancake in a damp paper towel and microwave for 30 -40 secs, turning once or until heated through.

Recipe Tips:

Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
Cook over Medium Heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.

Variations & Additions

Add blueberries, chocolate chips, or sliced strawberries to the batter for extra flavor and texture.
Swap the cinnamon for pumpkin pie spice or nutmeg for a different flavor profile.
For dairy-free pancakes, use your favorite non-dairy milk and vegan butter.

If you don't have whole wheat flour, you can use all-purpose flour or a combination of whole wheat and all-purpose flour.
Feel free to add a splash of vanilla extract to the batter for extra flavor.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more.

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Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition