Fluffy Whole Wheat Pancakes with Maple Butter

January 15, 2025

Rise and shine, pancake lovers! These fluffy whole wheat pancakes are your new morning favorite—light, wholesome, and oh-so-satisfying. Topped with rich, creamy maple butter, they’re a perfect balance of cozy and indulgent. Let’s flip some happiness onto your plate!

5.0 out of 5 (1 rating)

Rise and shine, pancake enthusiasts! Let me set the scene: it’s a lazy weekend morning, the kind where the biggest decision of the day is whether you want coffee or orange juice first. Imagine the scent of warm maple butter wafting through your kitchen as you flip irresistible fluffy whole wheat pancakes on the stovetop. Sounds dreamy, right? These pancakes are not just breakfast—they’re a moment. Wholesome yet indulgent, they’ll make you feel like you’ve mastered the fine art of treating yourself, one flip at a time.

Fluffy Whole Wheat Pancakes with Maple Butter Recipe

What makes these pancakes so special, you ask? Well, for starters, they’re made with whole wheat flour, which means you’re getting a nuttier, slightly toasty flavor that regular pancakes just can’t touch. But don’t worry, they’re still fluffy as a cloud—you’d never guess they’re wholesome too! And can we talk about the maple butter? It takes only two ingredients—pure maple syrup and butter—and somehow transforms into this magical, creamy topping you’ll want to spread on everything. The combination of the hearty pancakes and that luscious, velvety maple butter is enough to make anyone a breakfast believer.

Here’s a tip to take your pancake game to expert level: don’t overmix the batter! A few lumps are your friends here, I promise. Overstirring activates the gluten in the flour too much and can make your pancakes less fluffy, so a gentle hand wins the prize. Oh, and let your batter rest for a few minutes before cooking—this little trick allows the ingredients to meld and makes for a better texture. Finally, keep your pan at a medium heat for that golden-brown perfection with no sad, burnt edges in sight.

So, are you ready to whip up this stack of happiness? These pancakes are outrageously good on their own, but if you’re feeling adventurous, toss in some blueberries, bananas, or even a handful of chocolate chips to the batter. Pair them with crispy bacon or eggs on the side—or just double down and have a pancake-only feast. The beauty of these fluffy whole wheat pancakes with maple butter is that they’re endlessly customizable and bound to put a smile on everyone’s face. Trust me, one bite and your mornings will never be the same!

Keywords: fluffy whole wheat pancakes, best breakfast pancake recipe, homemade maple butter topping, easy breakfast for weekends, healthy pancake recipe ideas, how to make fluffy pancakes, whole wheat pancake recipe

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4 servings

Cuisine

American

Ingredients

•1 cup whole wheat flour
•1 tablespoon baking powder
•1 tablespoon sugar
•1/2 teaspoon salt
•1 egg
•1 cup milk
•2 tablespoons unsalted butter, melted
•1/2 teaspoon vanilla extract
•2 tablespoons maple syrup (for maple butter)
•4 tablespoons unsalted butter, softened (for maple butter)
•Cooking spray or additional butter for greasing the pan

Instructions

1
In a medium bowl, whisk together whole wheat flour, baking powder, sugar, and salt.
2
In a separate bowl, beat the egg and then mix in the milk, melted butter, and vanilla extract.
3
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; some lumps are okay.
4
Preheat a non-stick griddle or skillet over medium heat. Lightly grease with cooking spray or butter.
5
Pour 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
6
Flip the pancakes and cook for another 1-2 minutes or until golden brown and cooked through. Repeat with the remaining batter.
7
To make the maple butter, combine softened butter and maple syrup in a small bowl. Mix until smooth and creamy.
8
Serve the pancakes warm with the maple butter spread on top.

Nutrition Information

Calories

220 calories per pancake (with maple butter)

Protein

Carbs

26g

Fat

10g

Frequently Asked Questions

Q: Can I use all-purpose flour instead of whole wheat flour?

A: Yes, you can substitute all-purpose flour for whole wheat flour in this recipe. However, the pancakes may be less dense and have a lighter texture. If you prefer a mix, you can use half whole wheat and half all-purpose flour for a balance of texture and flavor.

Q: What can I use as a substitute for milk?

A: You can use non-dairy milk such as almond milk, soy milk, or oat milk as a substitute for regular milk. If you're out of milk entirely, you can use water, though the pancakes may be slightly less rich and flavorful.

Q: How can I make these pancakes egg-free?

A: To make the pancakes egg-free, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let it sit for 5 minutes until gel-like) or a commercial egg replacer. This will maintain the structure of the pancakes while keeping them fluffy.

Q: Why are my pancakes not fluffy?

A: If your pancakes aren’t fluffy, it could be due to overmixing the batter, which develops too much gluten and makes the pancakes dense. Make sure to mix just until the dry and wet ingredients are combined, leaving a few lumps. Additionally, ensure your baking powder is fresh, as old baking powder may lose its effectiveness.

Q: Can I make the batter in advance?

A: It’s not recommended to make the batter ahead of time because the baking powder starts reacting as soon as it’s mixed with the wet ingredients. For the best results, prepare the batter right before cooking. However, you can pre-mix the dry ingredients and wet ingredients separately and combine them when ready to cook.

Q: How should I store leftover pancakes and maple butter?

A: Store leftover pancakes in an airtight container or resealable plastic bag in the refrigerator for up to 3 days. You can also freeze them for up to 2 months by placing parchment paper between each pancake and sealing them in a freezer-safe bag. For the maple butter, store it in an airtight container in the refrigerator for up to 1 week. Bring it to room temperature before serving for easier spreading.

Q: What are some variations or serving suggestions for these pancakes?

A: You can customize these pancakes by adding mix-ins like chocolate chips, blueberries, or chopped nuts to the batter before cooking. For a festive twist, add a pinch of cinnamon or nutmeg. Serve the pancakes with fresh fruit, whipped cream, or a drizzle of additional maple syrup alongside the maple butter for a complete breakfast.

Make This Recipe Your Own

AI Chef Assistant

Get real-time cooking guidance and ingredient substitution tips from our AI chef

Smart Scaling

Instantly adjust serving sizes and quantities to match your needs

Ingredient Swaps

Customize recipes with AI-powered ingredient alternatives and substitutions

Search for "Fluffy Whole Wheat Pancakes with Maple Butter" in the DigiDish app to get started!

More Recipes You'll Love

Grilled Nectarine Caprese with Honey Lime Drizzle and Basil Spinach Pesto

Get ready to wow your taste buds! This Grilled Nectarine Caprese is a fresh twist on a classic, pairing smoky-sweet nect...

Grilled Lemon Herb Halibut with Wild Arugula Salad and Toasted Pine Nut Vinaigrette

Fire up those taste buds because this grilled lemon herb halibut is a flavor fiesta you don’t want to miss! Paired with ...

Savory Coconut Kale and Lentil Bowl with Crispy Garlic Chips

Ready to bowl over your taste buds? This Savory Coconut Kale and Lentil Bowl is a hearty, flavor-packed meal topped with...

Spicy Honey Lime Tofu Skewers with Grilled Pineapple and Cilantro Dust

Ready to fire up the grill? These Spicy Honey Lime Tofu Skewers are a flavor explosion! Sweet grilled pineapple meets ze...

Crispy Chickpea Cakes with Sumac Yogurt and Herb Citrus Salad

Get ready to dazzle your taste buds! These crispy chickpea cakes are golden perfection, paired with tangy sumac yogurt a...