Wheat Pancakes
Soft and fluffy wheat pancakes made with wholesome ingredients and topped with fresh fruits, honey, and rich maple syrup. A nutritious yet delicious choice for breakfast, brunch, or a guilt-free dessert that keeps you energized throughout the day.
Mix the dry ingredients
In a large mixing bowl, whisk together the whole wheat flour, baking powder, cinnamon powder, and a pinch of salt until evenly combined. Make a well in the centre — this is where the wet ingredients will go, ensuring the batter mixes without overworking the flour.
💡 Sift the flour for extra light and fluffy pancakesWhisk the wet ingredients
In a separate bowl, whisk together the egg, milk, Greek yogurt, honey, and vanilla extract until smooth and well combined. The yogurt adds a subtle tang and helps create a tender, fluffy texture inside each pancake.
💡 Room temperature egg and milk blend more smoothly into the batterCombine & rest the batter
Pour the wet ingredients into the well of the dry ingredients. Gently fold together with a spatula until just combined — a few small lumps are perfectly fine and actually desirable. Do not overmix; overworking the batter develops gluten and makes pancakes tough. Let the batter rest for 5 minutes.
💡 Lumpy batter = fluffy pancakes. Smooth batter = flat, dense pancakesHeat & grease the pan
Heat a non-stick pan or griddle over medium-low heat. Add a tiny knob of butter or a few drops of coconut oil and swirl to coat. The pan is ready when a drop of water sizzles and evaporates on contact. Consistent medium-low heat is the key to evenly cooked, golden pancakes.
🔥 Medium-low heat is the secret — too hot and they burn before cooking throughCook the pancakes
Pour roughly 3–4 tablespoons of batter per pancake onto the pan. Cook undisturbed for 2–3 minutes until bubbles appear all over the surface and the edges look set and dry. Flip once with a spatula and cook for another 1–2 minutes until golden on the other side. Repeat with remaining batter.
💡 Flip only once and only when bubbles form — patience makes perfect pancakesStack, top & serve
Stack the warm pancakes on a plate. Arrange fresh strawberry slices, blueberries, and banana rounds on top. Drizzle generously with maple syrup and honey. Finish with a sprinkle of chia seeds and a light dusting of powdered sugar if desired. Serve immediately!
🥞 Stack at least 3 high — pancakes are always better in a stack!✨ Vanshika’s Tips
- Never press down on the pancakes with the spatula — it squeezes out the air and makes them flat.
- Keep cooked pancakes warm in an oven at 90°C while you finish the batch — they stay soft and fluffy.
- Add a mashed ripe banana directly into the batter for natural sweetness and extra moisture.
- For a protein boost, replace 2 tablespoons of flour with oat flour or add a scoop of vanilla protein powder.
- Leftover batter keeps in the fridge for up to 24 hours — give it a gentle stir before cooking.