Whole Wheat Cinnamon Pancakes

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

cinnamon-pancakes

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.

cinnamon-pancakes

cinnamon-pancakes

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

Whole Wheat Cinnamon Pancakes

5 from 1 vote
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
Cook Time 20 minutes
Total Time 30 minutes

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
Course Breakfast
Cuisine American
Calories 221

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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MeCooks
6 years ago

This is a great recipe, worth trying at home 🙂

Please visit my site to check my cooking ideas 🙂

http://www.mecooks.com/en/

Heather Kinnaird
6 years ago

I would kill for a tall stack right now

Miranda
6 years ago

I’m drooling over these pancakes! They sound so tasty!