These light and fluffy whole wheat muffins are packed with nutrients to brighten up your day. And a delicious maple flavor that everyone will enjoy. It’s good to get out of bed!
These are not your typical Saturday morning pancakes recipe. Sure, it’s sweet, salty and sweet with maple syrup. But this breakfast also contains whole grains and protein from Greek yogurt and no refined sugar. These make perfect everyday muffins served with good vibes. Make a large batch in advance. Freeze and reheat for a quick, easy and satisfying breakfast. (Or you can have pancakes for dinner! The best of the Sabbath!).
What would you love about these delicious whole wheat muffins?
- Made with whole wheat flour, but light and airy.
- Eggs, Greek yogurt and milk are high in protein.
- No refined sugar – we use pure maple syrup.
- It’s quick and easy.
- It’s fun with all kinds of add-ons and add-ons.
This is a 100% wheat pancake. Switching from plain flour to whole wheat flour sounds good, right? Just a simple 1-to-1 transition. It’s not always that simple. Most corn tortillas are too sweet, chunky or chewy. Not as rich and gentle as you might think. For example, I would not make a cinnamon bun out of it.
Because whole wheat flour can make pancakes recipe that taste like dry hockey balls. Let’s avoid this pitfall by adding enough flour to the liquid batter.
Get these ingredients
- Whole Wheat Flour: I’m a big fan of King Arthur’s Whole Wheat Flour. I am not a celebrity, but I am a fan of the powder industry. You can also use white wheat flour.
- Baking Powder + Baking Soda: Both give your pancakes a boost. Because whole wheat flour makes things heavier. We need to add enough leavening agent to cook the mixture leaving behind a sweet taste.
- Salt + Cinnamon: For taste.
- Yogurt: I usually use plain Greek yogurt. But you can use any kind: dairy or non-dairy, whole, low-fat or fat-free, flour, vanilla flavoring or honey. Cream can be used.
- Dairy: These whole wheat scones go well with milk dairy products or non-dairy products.
- Maple Syrup: Just don’t do it! We use it for flavor. Be sure to use clean ones. Not so-called “pancake syrup.”
- Bridge: To connect elements together.
- Vanilla Extract: A touch of vanilla complements the flavor of these pancakes. Have you tried homemade vanilla extract?
- Coconut oil: How to use melted coconut oil but if you prefer you can use vegetable oil or melted butter instead. Pour the hot mixture into a bowl. Put the wet ingredients in another bowl. Then add water to a dry bowl and stir to combine. I like to use a large mixing bowl with a spatula. Pouring the batter onto the pan/baking rack is much easier.
How do I know if my pan is ready to make pancakes?
The ideal temperature for pancakes is 375°F (190°C) if cooking in an electric skillet. You can let it warm up to this temperature. If cooking in a large skillet on a roasting pan or stove. This will result in undercooked and hot fillings.
To test if the pan is ready, wipe a small amount of liquid on the pan with your finger. If you drop it anywhere and it “dances” on the surface before flipping the pan, it won’t heat up enough. Show that your pan is ready! (Feel free to dance around yourself!).
- Fresh is Best: (Part 1) Baking powder and baking soda are the main ingredients in pancakes recipe. Because it’s my job to collect flour while cooking. These bees lose their magical properties over time. If it’s more than 6 months old, you may need to replace it (Part 2). We all love to make a delicious breakfast the night before, like our breakfast plates. Baking soda works best when wet. Effectiveness diminishes over time. Luckily, whipping pancake batter is quick and easy. No need to set an alarm for 9am! Alternatively, you can mix wet and dry ingredients together. But leave them alone until morning.
- Set the dough aside: Let the dough sit for a few minutes. When the skillet or grill is hot, let the dough rest. The mixture will thicken and form thin, fluffy pancakes.
- Use the right pan: Shaved pans are best. But if you don’t have one, use a wider and deeper pan/pan. All you need is a shallow bowl so it doesn’t burn.
Many pancake recipes recommend flipping when bubbles form on the surface. But you are really looking for a hole. When the bubbles pop, your whole grain pancakes are ready. This will create small holes in the surface and cook until the edges are set and you will see holes in the top of the pie around the edges for about 2 minutes.
Can you make whole grain pancakes like pancakes?
Follow the directions and bake buttery whole wheat pancakes with flour today! (Or use a very similar formula!).
Choice of toppings and additional pies
Add some butter and a little maple syrup and it’s delicious! It’s like whipped cream and honey butter. You can also drizzle with melted peanut butter or almond butter strawberry topping, raspberry sauce, raspberry sauce, apple butter or lemon curd.
There are separate posts for both blueberry whole grain muffins and whole grain banana muffins.
