Whole Wheat Swedish Pancakes Recipes

100% WHOLE WHEAT PANCAKES

100% Whole Wheat Pancakes image

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

Ingredients

2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 eggs
3 tablespoons vegetable oil

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 SWEDISH PANCAKES

Whole Wheat Swedish Pancakes image

This is my most favorite breakfast. The pancakes can even be used in place of a tortilla when making baked Mexican dishes. I revised my old recipe which I've had for 36years to be a healthier rendition. Also I use the "No sugar powdered sugar recipe" from this sight for a topper. These pancakes can take on the flavor of summer with fresh sliced berries as well. Toppings are only limited to your imagination.

Provided by Judys Gems

Categories One Dish Meal

Time 8m

Yield 8-9 serving(s)

Number Of Ingredients 3

Ingredients

3/4 cup Egg Beaters egg substitute
1 1/4 cups milk
3/4 cup whole wheat flour

Steps:

Use your blender:.
Blend milk and egg substitute, while running add the flour.
You can use any size pan, but about a 9 inch or less works best. No stick pan is best. Heat pan with a little margarine melted over bottom, add about 1/4 cup of batter to pan and swirl to cover entire bottom. When it is bubbley and turns a light brown use a spatula to turn it. Second side is done quickly. Use a medium heat. If you like your pancake thinner--use less batter, or thicker--use a little more.
Serve directly to plate, or stack between wax paper and keep warm in over until ready to serve.
One can cover with fruits add some Powdered sugar or substitute then roll each pancake. Happy Eating!

Nutrition Facts : Calories 62.5, Fat 1.6, SaturatedFat 0.9, Cholesterol 5.3, Sodium 19.2, Carbohydrate 9.9, Fiber 1.4, Sugar 0.1, Protein 2.8

AUTHENTIC SWEDISH PANCAKES

Authentic Swedish Pancakes image

This is an authentic Swedish pancake recipe that was taught to my father by his mother, who was born in Sweden. My father then passed it to me. Kids love them. Never any leftovers when I make them. To serve, you can spoon melted butter over pancakes and sprinkle with sugar, or serve with lingonberry sauce. You can also use the batter to make crepes.

Provided by Amber Adamson Kincheloe

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 12m

Yield 13

Number Of Ingredients 6

Ingredients

3 eggs
1 ¼ cups milk
¾ cup all-purpose flour
1 tablespoon white sugar
½ teaspoon salt
1 tablespoon butter, or as needed

Steps:

Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk.
Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth.
Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.

Nutrition Facts : Calories 66 calories, Carbohydrate 7.7 g, Cholesterol 47.1 mg, Fat 2.6 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 121.7 mg, Sugar 2.2 g

WHOLE WHEAT PANCAKES WITH FRESH STRAWBERRIES

Whole Wheat Pancakes with Fresh Strawberries image

This is an amazing whole wheat pancake recipe that tastes amazing and fills your tummy instantly! A family favorite.

Provided by Emily Kerman

Time 20m

Yield 6

Number Of Ingredients 8

Ingredients

1 ½ cups whole wheat flour
3 ½ teaspoons baking powder
1 tablespoon white sugar
1 teaspoon salt
1 ¼ cups milk
1 large egg
3 tablespoons unsalted butter, melted
½ cup sliced fresh strawberries

Steps:

Sift flour, baking powder, sugar, and salt together into a large bowl. Make a well in the center. Pour milk, egg, and melted butter into the well; mix until smooth.
Heat a lightly greased griddle or frying pan and heat over medium-high heat. Working in batches, pour or scoop 1/4 cupfuls batter onto the hot surface and cook until golden brown, 2 to 3 minutes per side.
Serve with fresh strawberries.

Nutrition Facts : Calories 203.9 calories, Carbohydrate 28.1 g, Cholesterol 50.3 mg, Fat 8.2 g, Fiber 3.9 g, Protein 7 g, SaturatedFat 4.6 g, Sodium 706.9 mg, Sugar 5.3 g

PERFECT WHOLE WHEAT PANCAKES

Perfect Whole Wheat Pancakes image

This recipe comes from the Tassajara Bread Book. I like whole wheat but I hate the heaviness of the finished recipe and usually halve it with white flour. This recipe defies all of that. They are so good. The genius who created this recipe should get a medal. I have used powdered milk in place of regular milk for this and found no difference. I'm saying 8 pancakes in yield, but it really varies on the size you like your pancakes. Additional note: you can substitute applesauce for the oil (use the same amount) and they turn out exactly the same with a lot less calories.

Provided by Narshmellow

Categories Breakfast

Time 25m

Yield 8 pancakes

Number Of Ingredients 6

Ingredients

2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon salt
3 eggs
2 cups milk
1/2 cup oil

Steps:

Mix dry ingredients together in a medium sized bowl.
Add wet ingredients and mix together.
Cook on a hot griddle.

SWEDISH PANCAKES

Swedish Pancakes image

When we spend the night at my mother-in-law's house, our kids beg her to make these crepe-like, Swedish pancakes for breakfast. They're a little lighter than traditional pancakes, so my family can eat a lot! -Susan Johnson, Lyons, Kansas

Provided by Taste of Home

Categories Breakfast Brunch

Time 30m

Yield 20 pancakes.

Number Of Ingredients 9

Ingredients

2 cups milk
4 eggs
1 tablespoon canola oil
1-1/2 cups all-purpose flour
3 tablespoons sugar
1/4 teaspoon salt
Lingonberries or raspberries
Seedless raspberry jam or fruit spread, warmed
Whipped topping

Steps:

In a blender, combine the first six ingredients. Cover and process until blended. Heat a lightly greased 8-in. nonstick skillet; pour 1/4 cup batter into center. Lift and tilt pan to evenly coat bottom. Cook until top appears dry; turn and cook 15-20 seconds longer. , Repeat with remaining batter, adding oil to skillet as needed. Stack pancakes with waxed paper or paper towels in between. Reheat in the microwave if desired., Fold pancakes into quarters; serve with berries, raspberry jam and whipped topping.

Nutrition Facts : Calories 309 calories, Fat 10g fat (4g saturated fat), Cholesterol 183mg cholesterol, Sodium 217mg sodium, Carbohydrate 41g carbohydrate (13g sugars, Fiber 1g fiber), Protein 12g protein.

HONEY WHOLE WHEAT PANCAKES

Honey Whole Wheat Pancakes image

Delicious yet healthy whole wheat pancakes that anyone can enjoy! Serve hot with fruit and sprinkle with powdered sugar or drizzle with honey.

Provided by Ekeller

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Time 20m

Yield 3

Number Of Ingredients 8

Ingredients

1 ¼ cups whole wheat flour
2 teaspoons bran
2 teaspoons baking powder
½ teaspoon salt
1 cup milk, or more as needed
1 large egg
1 tablespoon honey
cooking spray

Steps:

Mix flour, bran, baking powder, and salt together in a bowl.
Whisk milk, egg, and honey together in different bowl. Slowly blend wet ingredients into dry ingredients until lightly mixed; do not overmix or it will make the pancakes less fluffy. Let sit for 5 minutes so wheat and bran can really absorb the wet ingredients.
Meanwhile, preheat a griddle or skillet to medium heat and coat lightly with cooking spray.
Ladle approximately 2 tablespoons batter onto the hot skillet for each pancake, working in batches if necessary. Cook until pancakes are slightly bubbly, about 1 minute. Flip and cook until golden brown on the other side, 2 to 3 minutes.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 47.4 g, Cholesterol 68.5 mg, Fat 4.2 g, Fiber 6.5 g, Protein 11.8 g, SaturatedFat 1.7 g, Sodium 772.1 mg, Sugar 9.9 g

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