Whole Grain Brown Sugar Cinnamon Pancakes Recipes

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SKINNY WHOLE GRAIN BROWN SUGAR-CINNAMON PANCAKES



Skinny Whole Grain Brown Sugar-Cinnamon Pancakes image

58% less sugar• 86% less sat fat than the original recipe. This nutritious and delicious brown sugar infused treat is soooo good, you'll be craving breakfast for lunch, dinner, dessert and a mid-night snack.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 8

Number Of Ingredients 10

1 1/2 cups Gold Medal™ whole wheat flour
1 cup Total™ Raisin Bran cereal
2 tablespoons packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 3/4 cups buttermilk
2 tablespoons cooking oil
2 cups unsweetened applesauce

Steps:

  • In a large bowl, combine flour, cereal, brown sugar, baking powder, salt, and half of the cinnamon. In a medium bowl, combine eggs, buttermilk, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
  • Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant 1/4 cup batter onto the hot griddle.
  • Cook over medium heat until pancakes are golden brown, turning when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side). Serve immediately, or keep warm in a loosely covered ovenproof dish in a 200° F oven for up to 30 minutes. Serve topped with applesauce and remaining 1/2 teaspoon ground cinnamon.

Nutrition Facts : Calories 230, Carbohydrate 35 g, Cholesterol 50 mg, Fat 1, Fiber 3 g, Protein 7 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 12 g, TransFat 0 g

WHOLE-GRAIN CARAMEL APPLE OVEN PANCAKE



Whole-Grain Caramel Apple Oven Pancake image

This high-fiber, low-fat breakfast dish is a crowd pleaser. It's sweet and tender and quicker to make than individual pancakes. We love it with just a dusting of confectioners' sugar, or try it with a drizzle of maple syrup.

Provided by Food Network Kitchen

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

3/4 cup whole milk
3 large eggs
3/4 cup whole-wheat pastry flour
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
Kosher salt
1/4 teaspoon grated lemon zest
3 tablespoons unsalted butter
3 medium sweet, crisp apples, such as Honeycrisp (about 1 pound), peeled, cored, quartered and cut into 1/2-inch chunks
3 tablespoons granulated sugar
Confectioners' sugar, for dusting, optional

Steps:

  • Preheat the oven to 400 degrees F. Blend the milk and eggs in a blender until thoroughly mixed. Add the flour, vanilla, cinnamon, 1/2 teaspoon salt and lemon zest and blend again until combined, scraping down the sides if necessary, about 15 seconds. Cover the blender jar and refrigerate while cooking the apples.
  • Melt the butter in a 10-inch nonstick oven-safe skillet over medium heat. Add the apples and sprinkle them with the granulated sugar. Reduce the heat to medium-low and cook the apples, stirring occasionally, until golden brown and softened, 20 to 25 minutes. Arrange the apples evenly in the skillet. Remix the batter to reincorporate the ingredients, then pour it over the apples.
  • Bake the pancake until it is browned and set in the center and the sides have risen about 1 1/2 inches, 25 to 30 minutes. Serve directly from the skillet or use a large spatula to transfer the pancake to a plate. Dust with confectioners' sugar.

Nutrition Facts : Calories 310 calorie, Fat 11 grams, SaturatedFat 6 grams, Cholesterol 160 milligrams, Sodium 320 milligrams, Carbohydrate 45 grams, Fiber 6 grams, Protein 9 grams, Sugar 24 grams

MOM'S CINNAMON FLAPJACKS



Mom's Cinnamon Flapjacks image

Kids will love helping to create our fun breakfast treat for mom. Remember this syrup. It's delightful and so easy! - Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 20m

Yield 4 servings (3/4 cup syrup).

Number Of Ingredients 10

2 cups complete buttermilk pancake mix
1-1/2 cups water
1 tablespoon maple syrup
1 tablespoon butter, melted
1/2 teaspoon ground cinnamon
SYRUP:
1 cup packed brown sugar
1/4 cup water
1 tablespoon butter
1/2 teaspoon vanilla extract

Steps:

  • In a small bowl, combine the pancake mix, water, syrup, butter and cinnamon. Pour batter into a plastic squirt bottle. Squeeze batter into desired letters and shapes onto a greased hot griddle. When undersides are browned, turn and cook until second side is golden brown., Meanwhile, in small saucepan, combine the brown sugar, water and butter. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sugar is dissolved. Remove from the heat; stir in vanilla. Serve with flapjacks.

Nutrition Facts :

WHOLE WHEAT CINNAMON PANCAKES



Whole Wheat Cinnamon Pancakes image

Trying to eat healthier, but still trying to keep my men happy! I took 3 recipes, combined what I liked, and came up with this! You can leave out the cinnamon if desired. Would be amazing with homemade apple sauce!

Provided by Jewels

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 11

2 cups buttermilk
2 room-temperature eggs, lightly beaten
⅓ cup 2% milk
1 ½ cups quick cooking oats
1 cup whole wheat flour
2 teaspoons white sugar
1 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon baking soda
½ teaspoon ground cinnamon
2 tablespoons butter, or as needed

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.

Nutrition Facts : Calories 245.4 calories, Carbohydrate 34.7 g, Cholesterol 69.1 mg, Fat 8 g, Fiber 4.6 g, Protein 10.4 g, SaturatedFat 3.8 g, Sodium 860.6 mg, Sugar 6.3 g

WHOLE GRAIN GRANOLA PANCAKES



Whole Grain Granola Pancakes image

From Dee's Cereal website, granola pancakes made with whole wheat flour, sounds wonderful and wanted to share.

Provided by Shannon Holmes

Categories     Breakfast

Time 20m

Yield 6 pancakes, 3 serving(s)

Number Of Ingredients 10

1/2 cup whole wheat flour
1/2 cup granola cereal
1 tablespoon brown sugar or 1 tablespoon sucanat
1/4 teaspoon salt or 1/4 teaspoon sea salt
2 teaspoons baking powder
1 dash cinnamon (optional)
1 egg, slightly beaten
1 cup skim milk
1 tablespoon butter
1 teaspoon vanilla extract

Steps:

  • Combine flour, cereal, salt, baking powder and cinnamon in a mixing bowl. Set aside.
  • Hint: Melt the margarine in the skillet you intend to use to cook the pancakes.
  • Combine egg and brown sugar. Beat with fork until sugar is mostly dissolved. Add milk and vanilla. Stir.
  • Add melted margarine as you stir the liquid mixture.
  • Add dry ingredients and stir gently until blended. Let stand 3-5 minutes.
  • Ladle onto a preheated non-stick skillet or griddle. Cook until lightly browned on each side, turning only once.
  • Top with syrup, fruit spread or fresh fruit of your choice. Applesauce is especially good. Servings: 3 or 6 pancakes.

Nutrition Facts : Calories 282.4, Fat 11, SaturatedFat 4.1, Cholesterol 82.3, Sodium 542.2, Carbohydrate 35.4, Fiber 4.2, Sugar 8.9, Protein 11.2

DAD'S DOUBLE WHOLE GRAIN PANCAKES



Dad's Double Whole Grain Pancakes image

My dad makes these pancakes. They are the BEST!

Provided by Annie

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 35m

Yield 28

Number Of Ingredients 11

1 cup all-purpose flour
1 ⅓ cups dry milk powder
1 teaspoon baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups whole wheat flour
¾ cup white sugar
4 eggs, lightly beaten
3 cups water
¼ cup butter, melted
3 tablespoons vinegar

Steps:

  • In a large bowl, sift all-purpose flour, milk powder, baking powder, baking soda and salt. Stir in whole wheat flour. In a small bowl, combine sugar, eggs, water, butter and vinegar. Make a well in the flour mixture, and pour in the egg mixture. Mix until smooth.
  • Heat a lightly oiled griddle or frying pan over medium heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Nutrition Facts : Calories 121.1 calories, Carbohydrate 17.4 g, Cholesterol 36.8 mg, Fat 4.2 g, Fiber 1.2 g, Protein 4.2 g, SaturatedFat 2.3 g, Sodium 208.9 mg, Sugar 7.8 g

BROWN SUGAR OATMEAL PANCAKES



Brown Sugar Oatmeal Pancakes image

My family absolutely loves these oat pancakes. I make them every Saturday and Sunday. If I don't, they don't believe it's the weekend! My son's friends often spend the night, and I think it's because they like these oatmeal pancakes so much. They are especially delicious served with molasses and syrup. -Sharon W. Bickett, Chester, South Carolina

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield about 10 pancakes.

Number Of Ingredients 9

1/2 cup plus 2 tablespoons quick-cooking oats
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1 large egg, room temperature
2 tablespoons vegetable oil
1 cup buttermilk

Steps:

  • In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients just until moistened. , Pour batter by 1/3 cupfuls onto a greased hot griddle. 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 a freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 5-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 1-1/4 to 1-1/2 minutes.

Nutrition Facts : Calories 263 calories, Fat 8g fat (1g saturated fat), Cholesterol 44mg cholesterol, Sodium 433mg sodium, Carbohydrate 42g carbohydrate (17g sugars, Fiber 3g fiber), Protein 7g protein.

WHOLE GRAIN-BUTTERMILK PANCAKES



Whole Grain-Buttermilk Pancakes image

Categories     Dairy     Breakfast     Brunch     Kid-Friendly     Quick & Easy     High Fiber     Mother's Day     Father's Day     New Year's Day     Fall     Winter     Molasses     Maple Syrup     Whole Wheat     Hominy/Cornmeal/Masa     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes about 20 pancakes

Number Of Ingredients 12

1 cup whole wheat flour
1/3 cup quick-cooking oats
1/3 cup yellow cornmeal
1/3 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
2 large eggs
4 tablespoons (about) butter, melted
2 tablespoons mild-flavored (light) molasses
Pure maple syrup

Steps:

  • Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat. Brush with butter. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.

WHOLE GRAIN BROWN SUGAR-CINNAMON PANCAKES



Whole Grain Brown Sugar-Cinnamon Pancakes image

From eatbetteramerica.com! These are very filling! Posting as written but sometimes I use 1cup whole wheat flour and 1/2 cup regular flour. We also usually serve with the light syrup instead of the applesauce just as a personal preference!

Provided by SarahBeth

Categories     Breakfast

Time 35m

Yield 16 pancakes, 8 serving(s)

Number Of Ingredients 10

1 1/2 cups whole wheat flour
1 cup total Raisin Bran cereal
2 tablespoons packed brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1 3/4 cups buttermilk
2 tablespoons cooking oil
2 cups unsweetened applesauce

Steps:

  • In a large bowl, combine flour, cereal, brown sugar, baking powder, salt, and half of the cinnamon.
  • In a medium bowl, combine eggs, buttermilk, and oil. Add to flour mixture. Stir just until combined but still slightly lumpy.
  • Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour a scant ¼ cup batter onto the hot griddle.
  • Cook over medium heat until pancakes are golden brown, turning when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side).
  • Serve immediately, or keep warm in a loosely covered ovenproof dish in a 200°F oven for up to 30 minutes. Serve topped with applesauce and remaining ½ teaspoon ground cinnamon.

Nutrition Facts : Calories 211.3, Fat 5.8, SaturatedFat 1.2, Cholesterol 55, Sodium 404.2, Carbohydrate 35.7, Fiber 4.5, Sugar 8.5, Protein 7.2

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