Light Fluffy Whole Wheat Pancakes
These fluffy white pancakes are filling and delicious.
Servings: 12 medium pancakes
Ingredients
- 1 1/4 cups whole wheat flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1/2 tsp kosher salt
- 1 egg
- 1 cup, plus 2 tbsp milk
- 2 tbsp butter melted and cooled
Instructions
- Whisk together dry ingredients and set aside. Combine wet ingredients and then add dry ingredients, whisking until fully combined.
- Pour onto hot griddle and flip when lightly browned on the bottom. I like to keep the finished pancakes warm in a basket lined with a tea towel, until we are ready to eat.
- Serve with plenty of butter and maple syrup, or with fruit and whipped cream, or with peanut butter and maple syrup, or with peanut butter and jelly as a sandwich. Enjoy!
Notes
FREEZER MEAL: Let the pancakes cool completely, before storing them in an airtight ziploc bag. Reheat the frozen pancakes in the microwave. I frequently triple this recipe for my family, so that we'll have plenty in the freezer for easy breakfasts.
Nutrition
Calories: 87kcal | Carbohydrates: 12g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 21mg | Sodium: 129mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 112IU | Calcium: 70mg | Iron: 1mg