These are tasty full-on whole wheat pancakes!
Whole Wheat Pancakes
Ingredients (makes about 12 pancakes):
- 2 C. milk minus 2 Tbsp. (see next ingredient)
- 2 Tbsp. apple cider vinegar
- 2 C. whole wheat flour
- 4 tsp. granulated sugar
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 2 tsp. vanilla
- 4 Tbsp. (1/2 stick) melted butter, plus more butter for greasing the skillet
Instructions:
- Get out a medium and a large mixing bowl. Fill up a 1 C. measuring cup with the 2 Tbsp. vinegar and the rest milk. Pour into medium bowl. Add 1 more cup of milk. Stir in the medium bowl and set aside to curdle.
- In the large bowl, whisk together whole wheat flour, sugar, baking powder, baking soda, and salt. Set aside.
- Add eggs, vanilla, and melted butter to the milk mixture. Whisk together.
- Pour the milk mixture into the dry flour mixture. Whisk together just until moistened. Keep it clumpy. Don’t over-mix.
- Heat a skillet to medium heat. Put a little butter in there and carefully swirl it around. Add about 1/4 C. of the pancake batter for each pancake.
- Once the pancake has lots of little bubbles all over it, it is ready to flip. Cook on the second side for about a minute, or until done.
- Serve immediately with your favorite syrup.
*Inspired by THIS recipe.
I halved this whole wheat pancake recipe this morning. Used unsweetened vanilla almond milk in place of the milk (but still added it to the apple cider vinegar) and used pure olive oil (not extra virgin) in place of the butter. But still used a little butter for cooking in the pan. They turned out great!