These whole wheat pancakes are hearty and wholesome, yet delightfully light and fluffy. They're our go-to for slow mornings, and special occasion breakfasts. They're simple to make with simple ingredients, and they're ready in just 30 minutes!
Ingredients
1 ½ cupwhole wheat flour
1tablespoonbaking powder
½ teaspoonEACH: ground cinnamon and salt
1large egg
1 ¾ cupsmilk
¼ cupmelted butter
1tablespoonhoney
Instructions
Whisk the whole wheat flour, baking powder, cinnamon, and salt in a medium-sized bowl.
1 ½ cup whole wheat flour, 1 tablespoon baking powder, ½ teaspoon EACH: ground cinnamon and salt
In a large bowl, whisk the egg, milk, butter, and honey.
1 large egg, 1 ¾ cups milk, ¼ cup melted butter, 1 tablespoon honey
Fold the dry ingredients into the wet ingredients making sure that you don't overmix the batter. There should still be lumps in it.
Heat a nonstick pan or griddle over medium heat (see notes) and add about a ½ tablespoon of butter. Pour ¼ cup of the pancake batter into the pan. Unlike other pancakes, you won't see many bubbles form on the top. Flip the pancake over when it looks dry at the edges, about 3 minutes. Then, cook for 1 minute more on the other side.
Keep the pancakes warm in a 200-degree Fahrenheit oven while you cook the remaining pancakes. Serve the pancakes topped with maple syrup and berries or banana slices.
Notes
If you cook pancakes one at a time, it will take you a long time before you're eating breakfast. To speed things up, use at least two pans at a time. We usually cook four pancakes at a time, using one pan on each element on our stove. The cook time is based on you using two pans at a time.