Cinnamon Whole Wheat Pancakes Recipes

WHOLE WHEAT CINNAMON PANCAKES

Steps:

• Whisk buttermilk, eggs, and milk together in a bowl until blended; add oats and whisk until oats are wet, about 30 seconds. Set aside until oats absorb some liquid, about 5 minutes.
• Stir flour, sugar, baking powder, salt, baking soda, and cinnamon into the oat mixture; whisk until completely blended into a batter.
• Melt 1/2 teaspoon butter in a skillet over medium heat. Ladle batter into the skillet and cook until bubbles appear on the surface, 2 to 3 minutes. Flip with a spatula and continue cooking until browned on the other side, 1 to 2 minutes more. Repeat with remaining butter and batter.

100% WHOLE WHEAT PANCAKES

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.

CINNAMON WHOLE WHEAT PANCAKES

Steps:

• Mix dry ingredients in a large bowl.
• Mix wet ingredients in a seperate bowl.
• Add wet ingredients to dry, mixing until just combined and lumpy.
• Allow to rest for 10 minutes.
• Heat frying pan with a Tbs of butter until a drop of batter sizzles when dripped onto it.
• Drop a scoop of batter into the pan, spreading it out a bit to desired thickness (keep in mind it will double in thickness as it cooks).
• Flip when the edges are stable and dryish looking (about1-2 minutes).
• Serve warm with your favorite toppings (ice cream is GREAT on these!).

EASY EGGLESS WHOLE WHEAT CINNAMON PANCAKES

Steps:

• Preheat and lightly grease your favorite pancake pan - I use a seasoned cast iron skillet on medium-low heat. In a mixing bowl with a pouring spout, combine all dry ingredients with a whisk, then stir in the oil and milk (or milk substitute) until the batter is smooth with no lumps. Allow the batter to sit for a minute, and then it is ready to cook. Pancakes are ready to flip when the edges have cooked enough to be firm. FLUFFY VERSION: The recipe as written makes thin pancakes. For fluffier pancakes, use only 2 cups of liquid, and use slightly lower heat so the pancakes cook slower and the inside has time to cook by the time the outside is done. TIP: If the outside is done before the inside is cooked, turn the heat down -- even way down, and cook them more slowly. And don't flip until there are bubbles on the top.

WHOLE WHEAT PANCAKES

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.