Whole Wheat Oven Pancakes
Whole wheat oven pancakes offer a hearty, nutritious breakfast with a subtle sweetness from honey, perfect for serving when hosting guests or enjoying a wholesome start to the day.
Ingredients
Instructions
- In a medium bowl, stir together the whole wheat flour, whole bran cereal, wheat germ, baking powder, and baking soda.
- Add the egg, buttermilk, hot water, cooking oil, and honey. Beat until the mixture is smooth.
- Spread the batter evenly on a greased 15 x 10 x 1-inch baking pan.
- Bake at 425°F for 12 minutes until golden and cooked through.
Tips & Substitutions
For a lighter texture, consider separating the egg and whipping the egg whites before folding them into the batter. You can substitute the whole wheat flour with spelt flour for a slightly nuttier flavor. If you don’t have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for a few minutes. These pancakes are part of healthy American recipes.
Serving Suggestions
Serve the pancakes warm, drizzled with maple syrup or a dollop of Greek yogurt. Fresh fruits like berries or sliced bananas make a great topping. They pair beautifully with Green Salad With Strawberries for a balanced meal or can be enjoyed alongside a hot cup of coffee.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave for a few seconds until warm. For a crisp texture, reheat in a skillet over medium heat for a minute on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Oven Pancakes contains roughly 974 calories, with 9g protein, 90g carbohydrates, and 67g fat. It is an excellent source of calcium (37% of the Daily Value) and iron (26% of the Daily Value), and a good source of protein and vitamin A. Note that it is relatively high in sodium, at 2011mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes gluten-free?
Yes, you can substitute the whole wheat flour with a gluten-free flour blend. Just ensure the baking powder and other ingredients are also gluten-free. You might need to adjust the liquid slightly, as gluten-free flours can absorb moisture differently.
How can I make these pancakes sweeter?
If you prefer sweeter pancakes, you can increase the honey to 1/3 cup or add a tablespoon of brown sugar to the batter. You can also top the pancakes with a sweetened yogurt or serve with a fruit compote for extra sweetness.
Can these pancakes be frozen?
Absolutely! These pancakes freeze well. Place them in a single layer on a baking sheet to freeze individually, then transfer to a freezer bag. To reheat, simply toast or microwave them directly from frozen.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).