Researchers at Washington State University have developed healthier pancakes using whole grains like buckwheat, quinoa and millet. Their work aims to boost the nutritional value of an American breakfast classic while retaining its beloved taste and texture.
Pancakes are a beloved staple of American breakfasts, known for their soft, fluffy texture. Unfortunately, they are often considered nutritionally deficient. Now, scientists at Washington State University (WSU) are on a mission to change that narrative by making pancakes healthier without sacrificing taste.
Led by Girish Ganjyal, a professor and food processing specialist in WSU’s School of Food Science, the research team replaced refined flour with whole-grain alternatives, such as buckwheat, quinoa, millet and whole-wheat flours, in varying percentages.
Their study, published in Cereal Chemistry, showed promising results.
“Generally, pancakes are made with refined flours, contributing to empty calories,” Ganjyal said in a. news release. “We wanted to see if it’s possible to make tasty pancakes with whole grains that add some fiber and protein.”
Ganjyal and his team experimented with different grain ratios, ranging from 25% to 100%, and found that buckwheat, quinoa and whole-wheat flours could be seamlessly incorporated into pancake recipes without significant changes to taste or texture. Millet flour, however, required a bit more preparation; it needed to be slightly pre-cooked to avoid crumbling and lack of binding.
“We started with a small level of replacement flours, then kept increasing them until it wasn’t practical,” Ganjyal added. “With millet flour, for example, we found that it basically just crumbles; there was no binding.”
The researchers maintained the same base recipe for all the pancakes, ensuring uniformity in ingredients like sugar, oil, flour and salt. The only variable was the type of flour used. These variations were then compared to control pancakes made from refined flour.
This ambitious study is part of WSU’s broader Soil to Society project, which began in 2021 with funding from the USDA’s National Institute of Food and Agriculture. The multi-disciplinary initiative aims to enhance food nutrient values and involves experts in plant breeding, nutrition and food science.
Ganjyal is optimistic that flour manufacturers will leverage these findings to create healthier products for both consumers and restaurants.
The research is ongoing, with Ganjyal’s team continuing to investigate why different flours behave uniquely under cooking conditions. Their goal is to modify these flours to closely mimic the texture of refined flour.
The original project required numerous pancakes to be cooked and meticulously measured for different traits, such as viscosity, cook time, size and texture. The research team included a diverse group of contributors, from graduate students to high school interns.
“One of the best parts of my job is training the next generation, and hands-on experience like this lets students see how we can help improve the food system for everyone,” added Ganjyal. “I have been lucky to have brilliant students in my research and Extension program.”
The innovative study showcases how traditional foods can be improved to meet modern nutritional needs, promising a healthier future for one of our favorite breakfast staples.