Imagine waking up to the enticing aroma of fluffy, whole wheat pancakes dancing in the air, perfectly paired with a luscious cranberry maple syrup that takes your breakfast to the next level. These Whole Wheat Pancakes with Cranberry Maple Syrup are not just a delightful treat; they are a wholesome, nutritious way to start your day! With just 25 minutes from prep to plate, you can whip up a batch that serves four, making it ideal for family breakfasts or cozy brunches with friends. Get ready to impress your loved ones with this deliciously healthy twist on a classic favorite!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons melted butter
- 1/2 cup cranberry sauce
- Maple syrup for serving
Instructions
- In a large mixing bowl, combine whole wheat flour, baking powder, sugar, and salt. Whisk dry ingredients together until well blended.
- In a separate medium bowl, whisk together milk, egg, and melted butter until thoroughly combined.
- Pour wet ingredients into dry ingredients and mix gently with a wooden spoon or spatula. Stir until just combined - do not overmix. Some small lumps are acceptable.
- Let pancake batter rest for 5 minutes to allow flour to absorb liquid and baking powder to activate.
- Heat a non-stick griddle or large skillet over medium heat. Lightly grease surface with butter or cooking spray.
- Using a 1/4 cup measuring cup, pour batter onto hot griddle. Cook pancakes until bubbles form on surface and edges look dry, approximately 2-3 minutes.
- Flip pancakes and cook opposite side for an additional 1-2 minutes until golden brown.
- In a small saucepan, warm cranberry sauce and maple syrup together, stirring to create a combined cranberry maple syrup.
- Serve pancakes warm, drizzled with cranberry maple syrup. Garnish with additional fresh cranberries if desired.
Tips
- Don’t Overmix: When combining the wet and dry ingredients, stir just until everything is incorporated. A few lumps are perfectly fine and will result in fluffier pancakes!
- Rest the Batter: Allowing the pancake batter to rest for about 5 minutes helps the flour absorb the liquid and gives the baking powder time to activate, leading to lighter pancakes.
- Perfect Heat: Make sure your griddle or skillet is at the right temperature. If it’s too hot, the pancakes will burn on the outside while remaining raw inside. Medium heat is usually perfect.
- Grease Wisely: Lightly greasing the cooking surface with butter or cooking spray ensures that your pancakes won’t stick and will achieve a beautiful golden-brown color.
- Cranberry Sauce Tip: For an extra burst of flavor, consider using homemade cranberry sauce if you have it on hand. It can elevate the taste of your syrup to new heights!
- Garnish for Flair: Add a sprinkle of fresh cranberries on top of your pancakes for a pop of color and a touch of tartness that complements the sweetness of the syrup beautifully.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 10g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 65mg
