Whole Wheat Pancakes Recipe

Ingredients

• 1 cup whole wheat flour ((120g))
• 1 tablespoon granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• ½ teaspoon ground cinnamon
• ¾ to 1 cup milk ((180 to 240ml))
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter (melted and cooled slightly)

Steps

1. 1

   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt and cinnamon.

2. 2

   In a medium bowl, whisk together ¾ cup of milk, the egg, and vanilla until well combined.

3. 3

   Pour the milk mixture into the flour mixture, then add the melted butter. Fold it all together just until combined. (The batter should be slightly lumpy.) Let it rest for 5 minutes while you preheat the griddle. (This helps to hydrate the whole wheat flour.) If you prefer a thinner pancake, stir in the extra ¼ cup of milk, 1 tablespoon at a time, until you reach your desired consistency.

4. 4

   Heat a large skillet or griddle over medium-high heat. Once hot, reduce to medium heat and rub or brush with butter to lightly grease the pan. Use a ¼ cup measuring cup to add pancake batter to the griddle.

5. 5

   Cook for about 3 minutes until golden on the bottom and bubbles start to appear on the top, then flip over and cook for 1 to 2 more minutes or until golden brown.

6. 6

   Serve the pancakes warm with butter, a drizzle of maple syrup, and fresh fruit, if you like.