One of our favorite breakfast places serves whole wheat pancakes. I didn't think that I would like them, but they are incredible. They're light and fluffy and they have great flavor. In fact, they're slightly sweeter than regular pancakes. It's been awhile since we've eaten there, so I can't say if these are like the ones they serve, but I was wowed by this recipe. In fact, I ate one pancake plain while I was cooking the rest of them. Obviously I have a small self control problem. I adapted these from my other favorite pancake recipe and replaced most of the all purpose flour with whole wheat flour (my favorite whole wheat flour is from King Arthur because it's finely ground).
I think that from now on, I'll make these whole wheat pancakes instead of the regular ones, simply because they're just as good and a bit healthier. With all the baking I do, I need all the help I can get.
Whole Wheat Pancakes Recipe
Makes about 12 pancakes
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1 cup whole wheat flour
1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar
1 1/4 cups milk
3 tablespoons melted butter, cooled
In a large bowl, combine the flours, baking powder, salt, and sugar. Whisk in the egg, milk, and cooled melted butter until just combined.
Heat a griddle or skillet over medium heat and spray with cooking spray. Drop 1/4 cups of the batter on the griddle and let cook for 2-3 minutes until bubbles appear on the top of the pancakes and the underside is golden brown. Flip the pancakes and let them cook for 1-2 minutes longer until golden brown.
Serve immediately or let them rest on a wire rack so they remain crisp. You can freeze the leftovers if you have any.
Adapted from my perfect pancake recipe