I love pancakes. Warm, buttery, fluffy pancakes that melt away in your mouth. The best breakfast on a Saturday morning! My family is instantly in a great mood as soon as they see me whipping up a batch of pancake batter. Whole wheat pancakes are even more tasty than those made with traditional store bough flour – or boxed mixes. With a few simple tips and some fresh ground wheat berries, you can make the best pancakes right in your kitchen! Add a personal touch to your pancakes with your favorite mix-ins. Chocolate chips, blueberries (our favorite), diced strawberries, the sky is the limit!
Ingredients
- 1¾ cup whole wheat flour
- 2 tsp baking powder
- pinch of salt
- 2 Tbsp honey
- 1 tsp vanilla
- 1 large egg
- 3 Tbsp vegetable oil
- 2 cups milk (whole milk, 1% or any alternative milk is fine)
- *optional mix-ins if desired
- *Butter for greasing the pan
Instructions
- In a large mixing bowl, combine dry ingredients (except mix-ins).
- In another mixing bowl, whisk all wet ingredients (except mix-ins).
- Stir the wet ingredients into the dry until combined. Do not over mix, but make sure all ingredients are well combined.
- Allow batter to rest for at least 10 minutes or up to thirty minutes.
- If batter has thickened, add more milk until pancake batter is similar to slightly thin cake batter. Add milk in increments of a quarter cup at a time.
- Now is the time to add mix-ins if using.
- Heat a non-stick or cast-iron skillet over medium heat.
- Grease the skillet with a small about of butter (about a half teaspoon) and pour a quarter cup of batter into pan. Spread batter into circular shape.
- Once edges of pancakes look dry and small bubbles are forming, flip and cook on the other side. Don't smash the pancake down!
- continue to cook for an additional 1-2 minutes on the other side until cooked through.
- Continue with remaining batter.
