Breakfast Pancakes

Recipe category

Pancakes are a Saturday morning tradition in my home. My kids have been helping make them since they were old enough to hold a measuring cup. This easy and delicious recipe will help you begin your weekend family traditions too.

Stack of whole wheat pancakes with a whole unpeeled banana.
Preparation Time
  • 10 minutes
Cooking time
  • 15 minutes
Number of servings
  • 4


  • 1 1/2 cups whole wheat flour
  • 1 Tbsp. sugar
  • 2 tsp. baking powder
  • 1/8 tsp. salt
  • 1 tsp. vanilla
  • 3 Tbsp. unsweetened applesauce
  • 1 egg
  • 1 cup non-fat milk
  • cooking spray


    1. Wash hands with soap and water.
    2. In a large mixing bowl, combine the flour, sugar, baking powder, salt and stir well.
    3. Add the vanilla, applesauce, egg, and milk. Wash hands with soap and water after handling raw egg. Stir until fully mixed together.
    4. Heat a frying pan or griddle over medium heat. Coat pan with cooking spray if it doesn't have a non-stick coating.
    5. For each pancake, pour 1/8 cup of batter into the frying pan. Cook until pancakes are bubbly and slightly dry around edges. Flip them over and cook until golden brown.
    6. Remove from pan and serve with syrup or fruit topping.

    Number of Servings 4, Serving Size 4 pancakes, Calories 240, Total Fat 2 g, Saturated Fat 2 g, Trans Fat 0 g, Cholesterol 45 mg, Sodium 360 mg, Total Carbohydrates 45 g, Fiber 0 g, Total Sugars 10 g, Includes 3 g Added Sugars, Protein 11 g, Vitamin D 1 mcg, Calcium 150 mg, Iron 2 mg, Potassium 28 mg


  • Menu ideas:

    Top pancakes with your favorite fruit or applesauce. Serve with non-fat milk.


    Refrigerate or freeze leftover pancakes for a quick breakfast or snack during the week. Reheat in toaster or toaster oven. Use refrigerated pancakes within 2-3 days.


Nutrition Connections Teacher
Health & Well-Being Teacher
Phone: (603) 447-3834
Office: Cooperative Extension, Taylor Hall, Durham, NH 03824