Food scientists are striving to enhance the health benefits of pancakes by improving their nutritional value while also elevating their taste and texture. Traditionally, pancakes are made from refined flours, which lead to empty calories. The goal is to create delicious pancakes using whole grains that increase fiber and protein content.
Classic breakfast pancakes are soft, fluffy, and delightful, but unfortunately, they’re not the healthiest option.
Researchers at Washington State University are aiming to remedy this by enhancing the nutritional profile of these breakfast favorites while also improving their flavor and texture.
“Pancakes are typically crafted from refined flours that add empty calories,” explained Girish Ganjyal, a professor and food processing expert at WSU’s School of Food Science. “We were curious if we could create tasty pancakes using whole grains that provide additional fiber and protein.”
Ganjyal and his research team experimented by substituting refined flour with whole-grain types such as buckwheat, quinoa, millet, and whole-wheat flours, varying from 25% to 100% in their recipes. The promising findings were published in the journal Cereal Chemistry.
The researchers discovered that buckwheat, quinoa, and whole-wheat flours could be incorporated into pancake recipes without significantly altering their taste or texture. However, they needed to pre-cook millet flour slightly before it blended well.
“We began by replacing a small amount of flour and gradually increased it until it became nonviable,” Ganjyal mentioned. “For instance, with millet flour, we found it tends to crumble, lacking the necessary binding.”
The team maintained the same recipe across all pancake variations, with different flours being the sole difference while keeping the leavening system, sugar, oil, flour, and salt consistent. The pancakes made with the alternative flours and varying percentages were then compared against a control group made from refined flour and the same other ingredients.
This research was part of WSU’s Soil to Society initiative, which began in 2021 with funding from the USDA’s National Institute of Food and Agriculture. This project takes an inclusive approach to enhance food nutrient profiles and involves a diverse team of plant breeders, nutritionists, and food scientists. Ganjyal hopes that manufacturers will leverage this research to develop healthier options for restaurants and consumers alike.
He is extending the research to explore why different flours perform uniquely during cooking. Ganjyal and his colleagues aspire to adjust these flours so that their textures closely resemble those of refined counterparts.
The original project involved cooking numerous pancakes and recording various parameters throughout, such as viscosity, cooking time, size, and texture. Co-authors of the study included a WSU graduate student, an undergraduate, and a high school intern participating in the Soil to Society program.
“She spent a significant amount of time at the griddle,” Ganjyal noted. “She also grasped the fundamental principles of our research. One of the most rewarding aspects of my job is mentoring the next generation; hands-on experiences like this allow students to witness how we can enhance the food system for everyone. I feel fortunate to work alongside such brilliant students in my research and outreach initiatives.”
