Go Back

Whole Wheat Pancakes with Vanilla and Molasses

This recipe produces hearty pancakes made with whole wheat flour, blended with vanilla extract and molasses for a slightly nutty flavor. The batter is mixed until just combined and then cooked on a hot griddle until golden brown, resulting in a tender yet slightly chewy final texture with a crispy exterior.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 200
Ingredients Equipment Method

Ingredients
  

  • 1 1/2 cups whole wheat flour preferably unbleached
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 tablespoons molasses dark or blackstrap preferred
  • 1 1/4 cups milk dairy or plant-based
  • 1 egg large egg
  • 2 tablespoons unsalted butter melted

Equipment

  • Mixing bowls
  • Whisk
  • Griddle or large skillet
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Whisk together the dry ingredients: whole wheat flour, baking powder, and salt in a large mixing bowl until evenly combined.
  2. In a separate bowl, beat the egg with the vanilla extract and molasses until well blended; then stir in the milk and melted butter.
  3. Pour the wet mixture into the dry ingredients and gently stir with a whisk until just combined, with some lumps remaining—do not overmix.
  4. Preheat the griddle or large skillet over medium heat until hot—test by sprinkling a few drops of water; they should dance and evaporate quickly.
  5. Lightly grease the skillet with butter or oil, then pour about 1/4 cup of batter for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
  6. Flip the pancakes with a spatula and cook for another 2-3 minutes until golden brown on both sides and cooked through; the pancakes should feel firm and have a slight crispness.