Whole Wheat Pancakes
- Ready In:
- 20mins
- Ingredients:
- 7
- Yields:
-
12 pancakes
- Serves:
- 12
ingredients
directions
- Pre-heat electric skillet to 350.
- Sift dry ingredients together.
- Melt butter.
- Beat eggs, add milk (and syrup, if using), mix well. Whisk in melted butter.
- Stir into dry ingredients until just incorporated. Allow batter to rest for 15 minutes.
- Pour approx 2/3 c batter per pancake onto skillet.
- Cook approximately 4 minutes, until batter rises and small bubbles start to appear on the surface.
- Flip with a spatula, cook another two minutes.
- Serve with your favorite pancake topping.
- Left overs may be frozen and reheated on a school morning in the toaster, cut in half and turned into a peanut butter breakfast sandwich for a nutritious breakfast on the go.
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Reviews
-
Hubby and I both loved these!!! He'd never had whole wheat pancakes before, so was skeptical - I had had other recipes before and not liked them... too tough/hard. But these were perfectly perfect!! I halved the recipe for the two of us. Minor change: I did reduce the butter down to two tablespoons (for the halved recipe, so it would be four tablespoons for the full recipe). This was just b/c I wanted to reduce the fat just a bit. I didn't find them lacking w/ the reduction. I also added just a light shake of cinnamon and maybe a half teaspoon of vanilla - just to suit our tastes. And I let the batter sit out for about 20 minutes before cooking. Wonderful and perfect - this is the only pancake recipe I will ever need! Thank you for sharing your family's favorite - it's our family's favorite, now too!!!
RECIPE SUBMITTED BY
<p>I try to cook local and/or organic when I can. I'm also interested in recipes that will get good nutrition in my kids without them wishing they had someone else's lunchbox. But, evenso, I love a decadent dessert!</p>