Honey Whole Wheat Pancakes are made with whole wheat flour, high protein Greek yogurt, and honey for natural sweetness. And they’re still every bit as delicious as classic pancakes.
Because we do Thanksgiving a little later here in Scotland, and because I’m a horrible procrastinator, we only just decided on our Thanksgiving menu. Some things are non-negotiable, obviously. I’ve made Cranberry Glazed Turkey Meatloaf every year since at least 2013, and I’ve converted every guest we’ve had into hardcore meatloaf believers. I know what I’m talking about.
Mashed Potatoes are an absolute must, and my husband always picks Rosemary Potato Rolls as well. There’s gotta be some kind of sweet potato, and this year it’s my Sweet Potato Gratin. My husband picked dessert this time. He’s gone way outside of tradition and opted for Spice Cupcakes. As the cook, I’m happy with anything that can be made the day before. Also, they’re completely awesome.
We don’t have anybody staying with us this year, but I know a lot of people will have house guests. Having people stay at your house for the holiday weekend is lovely, sometimes it can seem like you spend all your time figuring out how to feed them.
I suggest you let everyone wake up to Honey Whole Wheat Pancakes. These are a slightly healthier version of the classic buttermilk pancakes, but I assure you, they are completely awesome. You may want to double this recipe if you’re feeding several people because they’ll be coming back for more.
We’ve got whole wheat plain or pastry flour in this. Just be sure not to use whole wheat bread flour because that would make your pancakes tough. We’re also adding a bit of cinnamon for depth of flavor. You can use low-fat cow’s milk or planet-based milk here. Greek yogurt replaces buttermilk and melted butter. And honey is standing in for sugar.
You could definitely top these with fresh fruit, or frozen fruit warmed through with another drizzle of honey. Or go the classic butter and maple syrup route. Whatever makes you happy.
There’s nothing better than eating great food with people you love. Keep it going at breakfast with Honey Whole Wheat Pancakes. It’ll be awesome.
Honey whole wheat pancakes
1 cup whole wheat flour (plain or pastry flour, not bread flour)
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3/4 cup milk
1/2 cup Greek yogurt
1 egg, lightly beaten
3 tablespoons honey
2 teaspoons vanilla extract
- In a large mixing bowl, add whole wheat flour, baking powder, baking soda, cinnamon, and salt. Whisk gently to combine all the ingredients.
- In another bowl or measuring jug, add the milk, yogurt, egg, honey, and vanilla. Whisk until fully combined.
- Add your wet ingredients to your dry ingredients, and use a rubber spatula or wooden spoon to quickly but gently fold them together. You want everything to be mixed well, but it doesn’t need to be totally smooth. Don’t overwork your batter or you’ll get tough pancakes.
- Allow your butter to rest for a few minutes while you preheat your skillet or griddle to a medium high heat. Add a drizzle of a neutral oil and use a paper towel to spread it around the pan in a thin layer.
- Cook your pancakes in the usual way. Scoop about 1/3 cup of batter into your hot skillet, leaving plenty of space for each one to spread out. I can only cook two pancakes at a time in mine. Cook for two to three minutes on the first side until they’re just barely set around the edges and bubbles start to form. Flip your pancakes and cook for another two minutes on the other side.
- You can dish them out two people one at a time, or if you want everyone to eat together, stack your pancakes on a parchment or foil lined cookie sheet in a warm oven until you’ve finished the whole batch. Serve hot with your favorite toppings.
Recipe adapted from Seriously Delish by Jessica Merchant.