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Whole wheat cinnamon pancakes that are light and fluffy. Maple butter makes the perfect topping for this fall breakfast!
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4.67 from 3 votes

Whole Wheat Cinnamon Pancakes

Whole wheat cinnamon pancakes that are light and fluffy. Maple butter makes the perfect topping for this fall breakfast!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Servings: 10
Calories: 221kcal
Author: Julie Clark

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