Healthy Version of IHOP Pancake Recipe with Whole Wheat Flour and Canola Oil

It's easy to make your own healthy and fluffy homemade IHOP pancakes with this easy-to-follow IHOP pancake recipe with healthy ingredients, such as Whole Wheat Flour and Canola Oil.

Ingredients:

Nonstick spray or small amount of canola oil
1 1/4 cups whole wheat flour
1 egg beaten
1 1/4 cups buttermilk (You can substitute soured milk:
1 1/4 tablespoons vinegar plus enough milk to make 1 1/4 cup. Let stand 10 minutes.)
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 cup canola oil
1/8 teaspoon salt

Preparation:

In a large bowl, sift together whole wheat flour, granulated sugar, baking powder, baking soda, and salt.
In a separate bowl, beat together buttermilk, egg, and canola oil.

Pour the wet mixture into the dry mixture.
Stir until just enough to be blended. Do not over-stir.

Let the pancake batter rest in the refrigerator for at least 10-15 minutes .

Preheat a skillet over medium heat. Use a pan with a nonstick surface and apply a little nonstick spray or spread small amount of Canola oil.

Pour the pancake batter by spoonfuls into the hot pan, forming 5-inch circles.
Flip the pancakes when bubbles have formed over the top and dry around the edges.
They should be golden brown.
Cook the pancakes on the other side until they are also golden brown.

Serve your pancakes with a dollop of cream cheese and pure maple syrup or honey.

Serving Options: Garnish your pancakes with fresh seasonal fruits, such as blueberries, raspberries, strawberries, and sliced bananas and pineapples, or create your own healthy pancake toppings.

Enjoy your healthy homemade IHOP pancakes!

Add this pancake recipe to Favorites for easy access.

Fluffy Pancake Tips:

Using fresh ingredients makes better pancakes.

Sifting the dry ingredients makes the pancake batter less lumpy and pancakes more fluffy.

Don't over-stir the pancake batter.

Resting the pancake batter in the refrigerator for a few minutes makes the pancake crispy on the outside and fluffy inside.

Make sure the pan is hot, but not too hot. Only lightly oil the pan.

Use a 1/4 cup ladle to make round and even-sized pancakes.

Flip the pancake only once when bubbles have formed over the top and dry around the edges.
The other side of the pancake browns quicker than the first side.

Mix the dry ingredients ahead of time if you don't have time in the morning.