Whole Wheat Cinnamon Pancakes Recipe

Today’s recipe is one of the first official methods I perfected on my own. It’s the second oldest recipe I have written in my own personal cookbook (next to my Omelet recipe). And can I just say this recipe is so easy that you can make it even while carrying around a 20 pound, six-month-old infant in a Bjorn. How do I know this? Because I lived it. My daughter was having one of those days. But when you need to make breakfast, you must improvise any way you can. So yes, even you mothers and fathers out there with babies should be able to whip up a delicious pancake breakfast in no time thanks to this easy Whole Wheat Cinnamon Pancakes recipe!

WHOLE WHEAT FLOUR

As you can tell from the title, this recipe uses whole wheat flour, which is a staple in our household. It’s healthier and like I mentioned before, we love to *pretend to* be healthy around here. I personally like the consistency of it for certain foods and desserts (check out my famous Whole Wheat Banana Bread recipe for another whole wheat treat). Just a note that a lifesaver for me when it comes to making pancakes is using my Electric Griddle (affiliate link). I can cook larger batches of about 6-8 pancakes at the SAME time. It’s such a time saver.

Presto Electric Griddle, Black

BASIC PANTRY INGREDIENTS

What’s great about this recipe is that all the ingredients needed are standard pantry items that you most likely already have in stock at home. I would say the only two items that are the odd balls in my recipe are the whole wheat flour as mentioned before, and the almond milk. But keep in mind, you can use any kind of milk you like, and it will yield the same results. It’s all about preference, tolerance, and whether you’re watching your calories or not.

WHOLE WHEAT CINNAMON PANCAKES

No fancy ingredients or methods needed and yet the results are still delicious, fluffy and perfectly cooked pancakes. You can make these on a regular basis if you like! I’m very excited to finally be sharing this recipe with others out there looking for a worthwhile breakfast idea that’s also quick and easy. Please let me know in the comments how these Whole Wheat Cinnamon Pancakes turn out for you!

SAVE THESE OTHER HEARTY BREAKFAST IDEAS FOR NEXT TIME!

1. Chocolate Chip Oatmeal Muffins
2. Sweet Potato & Sausage Hash
3. Cheesy Spinach & Broccoli Casserole

Whole Wheat Cinnamon Pancakes

Course: BreakfastDifficulty: Easy

Servings

8

pancakes

Prep time

5

minutes

Cook time

10

minutes

Calories

113

kcal

Whole wheat flour and cinnamon give these pancakes an amazing flavor making them an easy, worthwhile breakfast!

Ingredients

• 1 cup whole wheat flour

• 2 Tbs granulated sugar

• 1.5 tsp cinnamon

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1 egg

• 3/4 cup almond milk (or any other milk of your choosing)

• 1 tsp vanilla

• 2 Tbs vegetable oil

Directions

• If using an Electric Griddle like me, preheat to 325 degrees. Otherwise, if using a skillet, grease the pan and heat on low-medium
• Mix the flour, sugar, cinnamon, baking powder, and baking soda in a large bowl
• In a separate bowl, mix the egg, milk, vanilla, and vegetable oil with a mixer on low speed
• Pour the wet ingredients into the larger bowl with the dry ingredients. Mix everything on low speed until just blended (try not to overmix)
• Using 1/4 cup measurements, scoop and pour batter onto the griddle (or skillet). Spread batter evenly with a spoon in a circular shape
• Let cook for about 3 minutes or until batter starts to bubble all over
• Flip with a spatula. Again, let cook for about another 3 minutes on the second side.
• Remove from heat and serve with your favorite butter, syrup or fruit spread!

Notes

• Calories & Nutritional Info may vary based on different brands and ingredients used. Nutritional Info below was calculated using Very Fit Well’s Nutrition Calculator.