Whole Wheat Pancakes


prep 0:20       total 0:20


6 to 8 servings



1 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. salt
1 cup low-fat milk
1 egg
1 tbsp. vegetable oil


Mix dry ingredients. Add remaining ingredients. Mix until blended. Drop by 1-1/2 tablespoons for small pancakes and 2 tablespoons for large pancakes on hot, lightly greased griddlt or frying pan (375°F). Cook until bubbles form on top and the edge appears dry. Turn and cook until lightly browned. Serve with warm applesauce.

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2 Recipe Reviews


Johanna reviewed Whole Wheat Pancakes on October 7, 2001

These pancakes were very disappointing. They had absolutely no taste. After the first pancake was cooked, I tried to alter the batter to make it better by adding brown sugar, more cinammon, more salt, and walnuts, and still, the pancakes were not very good. Perhaps a mix of wheat flour and white flour would be better, or the addition of buttermilk may help.


brentlines reviewed Whole Wheat Pancakes on September 26, 2004

I am a diabetic, and I try to watch my diet. My wife made these pancakes, and to my surprise they were great. I would highly recommend them to someone that is trying to watch their diet. The great thing is that there is no sugar and it is low on carbs. Try it with peanut butter and sugar-free syrup. Delicious.