Whole-Wheat Bran Pancakes

Kitchen Tested
  • Yield 14 pieces
  • Prep 5 mins
  • Cook 10 mins

For a break from syrup and butter, serve these protein-packed flapjacks with fruit and a drizzle of honey.

Who says pancakes can't be good for you? These whole grain wonders aren't too sweet and will start your morning off right, a tight pack of energy punch for the day ahead.


1 cup all-purpose flour
1/2 cup whole-wheat flour
1/2 cup wheat bran
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
2 -- eggs, lightly beaten
2 cups 2 percent reduced-fat milk
6 tablespoons unsalted butter, melted and cooled
-- Nonstick cooking spray


  1. Whisk both flours, bran, sugar, baking powder and salt in a large bowl until uniform.  Stir in eggs, milk and melted butter until fairly smooth. Batter will be thick.
  2. Spray a large skillet or griddle with nonstick spray and heat over medium heat. Working in batches, pour 1/4 cup batter per pancake into pan. Cook 2 minutes, until tops begin to bubble and edges look cooked. Flip, then cook until lightly browned and set, about 1 minute. Remove pancakes from skillet; repeat with remaining batter, spraying the pan between batches as necessary.

Recipe by Bruce Weinstein and Mark Scarbrough.



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