Whole Wheat Pancakes

Ingredients

• 1 cup whole wheat flour
• 1 tbsp sugar
• 0.5 tsp baking powder
• 0.25 tsp baking soda
• 0.5 tsp ground cinnamon
• 0.25 tsp salt
• 1 cup milk (oat milk, almond milk, or dairy milk)
• 1 egg (large)
• 3 tbsp butter (divided; 2 tbsp melted for batter, 1 tbsp for the pan)
• fresh berries (for garnish (strawberries and blueberries))
• maple syrup (for serving)
• powdered sugar (for dusting)

Steps

1. 1

   In a large mixing bowl, add 1 cup of whole wheat flour, 1 tablespoon of sugar, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, 1/2 teaspoon of ground cinnamon, and 1/4 teaspoon of salt.

2. 2

   Whisk the dry ingredients together until they are well combined.

3. 3

   In a separate smaller mixing bowl, combine 1 cup of milk, 1 egg, and 2 tablespoons of melted butter.

4. 4

   Give the wet ingredients a quick mix to incorporate.

5. 5

   Pour the wet ingredients into the bowl with the dry ingredients.

6. 6

   Mix the batter for about 10 seconds until just combined. Do not overmix; it is important to leave some small chunks of flour in the batter to ensure the pancakes are light and fluffy rather than chewy.

7. 7

   Heat a large skillet (about 14 inches) over medium heat and add 1 tablespoon of butter, moving it around to evenly coat the bottom of the pan.

8. 8

   Using a ladle, drop the pancake batter into the pan to form pancakes about 4 inches in diameter. Do not crowd the pan; cook about 4 at a time.

9. 9

   Cook the pancakes for about 2 minutes on the first side. Look for little air bubbles rising to the top and popping, and check the underside for a nice brown color.

10. 10

    Flip the pancakes and cook for another 1.5 to 2 minutes until the second side is nicely browned.

11. 11

    Garnish the pancakes with fresh strawberries and blueberries, a drizzle of maple syrup or honey, and a light sprinkle of powdered sugar.

Notes

If substituting with gluten-free flour, reduce the amount of liquid slightly as gluten-free mixes tend to be thinner than whole wheat flour. Overmixing the batter will result in tough, chewy pancakes; stop mixing as soon as the dry flour disappears.

Nutrition per serving

• breakfast
• pancakes
• whole wheat
• healthy
• vegetarian
• easy