Boosting breakfast nutrition: Scientists create healthier pancake alternatives
Pancakes are a breakfast staple beloved for their soft and fluffy texture, but their refined flour base often lacks essential nutrients. Food scientists at Washington State University (WSU) are working to change that by enhancing the nutritional value of pancakes while preserving their signature taste and texture.
In a recent study published in Cereal Chemistry, researchers explored the potential of replacing refined flour with whole grain alternatives such as buckwheat, quinoa, millet, and whole-wheat flours. The team tested different blends, ranging from 25% to 100% substitution, to determine how whole-grain flours affect pancake quality.
“Generally, pancakes are made with refined flours, contributing to empty calories,” explains Girish Ganjyal, Ph.D., a professor and food processing specialist in WSU’s School of Food Science. “We wanted to see if it’s possible to make tasty pancakes with whole grains that add some fiber and protein.”
“We started with a small level of replacement flours, then kept increasing them until it wasn’t practical. With millet flour, for example, we found that it basically just crumbles — there was no binding.”
Toward a healthier pancake
The study found that pancakes made with buckwheat, quinoa, and whole-wheat flours maintained a taste and texture comparable to traditional pancakes. Millet flour required slight pre-cooking before it could seamlessly integrate into the recipe, though it ultimately proved viable.
The researchers say they ensured consistency by keeping the recipe’s leavening system and other ingredients — such as sugar, oil, and salt — unchanged, allowing for an accurate comparison between the modified and control pancakes.
The research is part of WSU’s “Soil to Society” project — a US Department of Agriculture-funded initiative launched in 2021 aimed at improving the nutrient density of foods through collaboration between plant breeders, nutrition experts, and food scientists.
Ganjyal states that he hopes flour manufacturers will leverage these findings to create healthier products for consumers and restaurants alike.
Beyond breakfast
Additionally, the researchers say the study’s implications extend beyond pancakes. Understanding how different whole-grain flours behave under various cooking conditions could lead to more nutritious alternatives for other baked goods as well.
The team says it plans to delve deeper into the properties of whole-grain flours to modify them for an even closer match to refined flour in texture and performance. By studying viscosity, cook time, size, and texture at different points in the cooking process, the team looks to refine the formulations further.
