Serve all the pancakes at once, and eat together with your kids! Baked Whole Wheat Pancakes make the perfect hands off breakfast.
What’s better than fluffy pancakes for breakfast? Fluffy pancakes for breakfast that cook like “real” cake in the oven!
These Baked Whole Wheat Pancakes are such a fun and indulgent breakfast, made with healthy whole ingredients. And they’re even easier to make than pancakes in a skillet.
Instead of standing over the stove trying to get to the bottom of the batter bowl before you sit down to eat, just pour your batter into a lightly-greased baking dish and slide it into the oven.
The pancakes rise up into… well, actual cake. Light, fluffy, just-sweet-enough cake.
And let’s be honest about what we really want for breakfast when we make pancakes: that.
What makes Baked Whole Wheat Pancakes Healthy?
We use 100% whole wheat flour to give these pancakes the fiber and B-vitamins that nourish our bodies and help us feel full. Whole milk and whole eggs provide protein and fat, and we sweeten the batter with just a touch of pure maple syrup.
Now, about the toppings. Pancakes are energy-dense foods (lots of carbs!) Which means kids tend to love them whether they’re drenched in additional syrup or not.
So when it comes to the toppings, we recommend fruit first!
These pancakes shine with a fresh-fruit topping, or my kids’ new favorite: banana-berry compote!
This decadent five-minute sauce is nothing more than frozen berries and a mashed banana, warmed up in a small saucepan. You HAVE to try it on pancakes. It’s the best!
When we’re feeling fancy, we top off our pancakes and fruit with a dollop of fresh whipped cream. Triple yum!
Making these pancakes is super satisfying. Whip up the batter, pour it into a couple of buttered baking dishes, and then do what you like while the pancakes cook themselves!
I don’t know about you, but I can think of about fifty other things I’d rather be doing than slaving over a skillet, cooking three little pancakes at a time.
Morning story time? Tickle party? Instagram catch-up? COFFEE? You get the idea.
Get more time in your morning and get fluffy, delicious pancakes. Everybody wins.
One more thing: if you find yourself with extra squares of pancake after breakfast (you probably will—the recipe makes a lot!) feel free to wrap the leftovers in plastic and store them in the freezer for another day.
You’ll never regret ready-made pancakes in your freezer, to be served at another breakfast, or tucked into your kids’ lunchboxes. Enjoy!
Baked Whole Wheat Pancakes with Berry Compote
- 2 cup milk
- 2 tablespoon vinegar, cider
- 2 large egg
- 2 teaspoon vanilla extract
- 1/4 cup coconut oil
- 3 tablespoon maple syrup, pure
- 2 cup flour, whole wheat
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 medium banana
- 2 cup blueberries, frozen
- Preheat oven to 350.
- Butter a square 8 x 8 glass baking dish, and set aside.
- In a large mixing bowl, whisk together milk, vinegar, eggs, vanilla, melted coconut oil OR butter, and maple syrup.
- In a smaller bowl, stir together flour, baking soda, and cinnamon.
- Dump the dry ingredients into the wet ingredients, and stir briskly until just combined. Do not over-mix.
- Pour the batter into the buttered baking dish, and bake at 350 for about 25 minutes, until the center springs back to the touch.
- While the pancakes are baking, warm the banana and frozen berries in a small saucepan, to make the compote.
- Cut and serve the pancakes with the compote on top, and whipped cream, if you like.