Whole Wheat Cinnamon Pancakes

Whole wheat cinnamon pancakes that are light and fluffy. Maple butter makes the perfect topping for this fall breakfast!

Whole Wheat Cinnamon Pancakes

Our first day of school was Tuesday and usually we do pictures and a fun breakfast. This year, however, one of my daughters was taking an early class, and the other is off in public high school, so the whole family had to be out the door by 7. That was a little too early to plan anything special, so we celebrated on Labor Day instead with these yummy cinnamon pancakes.

These are made with 100% white whole wheat flour, but they are still light and fluffy. The cinnamon and nutmeg are the perfect flavors for September. They make me think of all things fall, which is my favorite season. Serve these cinnamon pancakes with some sliced apples for a delicious hearty breakfast.

 We like our pancakes cooked pretty light, but these can definitely be cooked to order. Make these light or dark, big or small, or even in the shape of the grade you are in 😉

This recipe is easily doubled! I actually quadrupled it, and the leftovers are stashed in the freezer for another day. It is so wonderful to have food in the freezer for busy days. Reheated pancakes I can handle, even on a super early morning 🙂

Whole Wheat Cinnamon Pancakes

4.67 from 3 votes

Whole wheat cinnamon pancakes that are light and fluffy. Maple butter makes the perfect topping for this fall breakfast!

Servings 10

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

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Ingredients

 

For the Butter:

• 4 Tablespoons Butter Softened
• 1 Tablespoon Maple Syrup

For the Pancakes:

• 1 3/4 cups White Whole Wheat Flour 8 Ounces
• 1/4 Cup Sugar
• 1 Tablespoon Baking Powder
• 1/2 Teaspoon Salt
• 1 Teaspoon Cinnamon
• 1/8 Teaspoon Nutmeg
• 4 Tablespoons Vegetable Oil
• 2 large Eggs
• 1 1/2 cups Milk

Instructions

 

For the Butter:

• Stir together the butter and maple syrup until smooth. Refrigerate until ready to serve.

For the Pancakes:

• In a large bowl whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg.
• In a separate bowl whisk together the vegetable oil, eggs and milk.
• Gently add the wet ingredients to the dry ingredients, stirring just until combined. This is a thick batter.
• Bring a griddle to medium heat. Brush the griddle with vegetable oil and cook the pancakes on the first side until many bubbles form (about 1-2 minutes). Flip and then cook an additional minute on the second side.
• Serve immediately with maple butter and additional maple syrup.

Notes

Melted (unsalted) butter can be used in place of the vegetable oil.

Nutrition

Calories: 221kcal | Carbohydrates: 23g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 52mg | Sodium: 187mg | Potassium: 210mg | Fiber: 2g | Sugar: 8g | Vitamin A: 255IU | Calcium: 118mg | Iron: 0.8mg

Author Julie Clark

Course Breakfast

Cuisine American

Calories 221

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