Sunday morning greeted by a huge stack of Whole Wheat Pancakes. Simply cannot get much better than this. If you love pancakes, like me, you will absolutely love these. They are so light and fluffy and perfect.
That is what I really love in a pancake. This is my basic pancake recipe with just the switching of whole wheat flour for white flour. The difference was incredible. I could have eaten all of them, but luckily I restrained myself. This is why I can’t make pancakes too often, because I tend to over indulge. How could you not?
Something that is really great about Sunday mornings is not having to get up early (well, I always get up early anyway), but more to the point not having to do anything. Except maybe cook up some breakfast.
Stacked high. These pancakes are just really great. They would be great with any added berries you may have. If I had some today, I would have used them. Next time.
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Get the recipe!
Whole Wheat Pancakes
- 1 Cup whole wheat flour
- 1 Tablespoon sugar
- 1 Teaspoon baking powder
- 1/4 Teaspoon salt
- 3/4 Cups milk
- 1 Egg
- 1 Tablespoon butter melted
- extra butter for cooking
- Combine flour, sugar, baking powder and salt in a bowl and set aside. Whisk the egg into the milk and then whisk in the melted butter. Pour the whisked milk into the dry ingredients stir until smooth. Heat a large skillet over medium to high heat and add a little bit of butter to the pan. Pour batter to desired size pancakes. Once bubbles start to appear you can flip over the pancakes. Usually about 3 minutes per side. Remove from heat and keep warm while you make the rest. Suggested serving with extra butter and maple syrup.