Hey there, my friend. If you want a quick and easy pancake recipe that makes just enough for two, you’re in the right place. These whole wheat pancakes are soft, fluffy, and slightly nutty. No need to deal with leftover batter or too many dishes. Just a few simple ingredients, one bowl, and breakfast is ready.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Mixing bowl
- Whisk or fork
- Measuring cups and spoons
- Non-stick frying pan or griddle
- Spatula
- Ladle or small cup for pouring batter
Important Info
- Servings: 4 small pancakes (perfect for 2 people)
- Estimated Cost: This recipe costs about $2 to make.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Calories per Serving: About 150 calories per pancake
- Cook Method: Stovetop
- Season: Any season
- Course: Breakfast
- Cuisine: American
- Diets: Vegetarian
How to Make Whole Wheat Pancakes for Two
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- ½ cup whole wheat flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 1 tablespoon sugar or honey
- ½ cup milk (regular or plant-based)
- 1 large egg
- ½ teaspoon vanilla extract
- 1 tablespoon melted butter or oil
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| Whole wheat flour | All-purpose flour or oat flour |
| Sugar or honey | Maple syrup or coconut sugar |
| Milk | Almond milk, oat milk, or water |
| Butter or oil | Coconut oil or applesauce |
Instructions
- In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, beat the egg, then add the milk, vanilla, and melted butter. Mix well.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter may be a little lumpy.
- Heat a non-stick pan over medium heat and lightly grease it with butter or oil.
- Use a ladle to pour small amounts of batter into the pan. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip and cook the other side for another 1-2 minutes until golden brown.
- Repeat with the rest of the batter, greasing the pan as needed.
- Serve warm with your favorite toppings.
Helpful Tips
- Do not overmix the batter. A few lumps are fine. Overmixing makes the pancakes dense.
- Let the batter sit for 5 minutes before cooking. This helps with fluffiness.
- If the batter is too thick, add a little more milk to loosen it.
- Use medium heat. Too high, and the pancakes burn outside while staying raw inside.
- Grease the pan lightly between each batch for even browning.
What to Serve with Whole Wheat Pancakes
You can serve these pancakes with:
- Maple syrup or honey
- Fresh fruits like bananas or berries
- Peanut butter or almond butter
- Yogurt for extra creaminess
How Do You Serve the Recipe?
A simple plate is enough, but if you want to get fancy, stack the pancakes and drizzle syrup over the top. A sprinkle of powdered sugar or a dollop of whipped cream makes them look even better.
Where Do You Serve This Recipe the Most?
These pancakes are great for breakfast at home, a lazy weekend brunch, or even a quick snack. They are also perfect for small gatherings or breakfast-for-dinner nights.
Storage
Short-Term Storage (Room Temperature)
- If you plan to eat them within a few hours, keep the pancakes covered on a plate at room temperature.
Refrigeration
- Store leftover pancakes in an airtight container in the fridge for up to 3 days.
- Warm them up in a pan or microwave before serving.
Freezing
- To freeze, let the pancakes cool completely, then place them in a freezer-safe bag.
- Freeze for up to 2 months.
- Reheat in a toaster or microwave when needed.
Frequently Asked Questions
Can I double this recipe?
Yes, just double all the ingredients to make more pancakes.
Can I make the batter ahead of time?
No, the baking powder and baking soda start working immediately. It’s best to cook the pancakes right after mixing.
Can I make these pancakes without eggs?
Yes, you can replace the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water).
Why are my pancakes not fluffy?
If your pancakes are dense, you may have overmixed the batter or used old baking powder.
Can I make these pancakes without milk?
Yes, you can use water, but the texture may be slightly different. A plant-based milk works better as a substitute.
