Pancakes are delicious.
Everyone knows that.
These are to die for pancakes. Pancakes that put a hop in your step and a smile on your face. And they’re whole wheat? Girl, get out.
Homemade pancakes are definitely worth it. When people are asking for thirds, you know you’ve done good. I can’t imagine ever buying pancakes. I mean that’s just such an out there thought. Buying them? I guess people buy the pancake mix, but people do buy them in the freezer aisle.
If you want to make pancake mix out of this recipe as a gift, all you have to do is mix together the dry ingredients, add 2/3 cup powdered milk, and put this label on it.
These whole wheat pancakes aren’t at all what you would think. They are soft, chewy, and of course flavorful. I cook mine in a cast iron skillet because the pancakes cook evenly and perfectly. (Note: Not all of the pancakes I make turn out a perfect circle. Some end up looking like an oval or a 9 sided shape. I’ve learned that if you use a turkey baster to squeeze the pancake batter onto the pan, you’ll get a perfect circle every time. But I’m not really that particular. I’d rather have a 9 sided shape than eat a nasty pancake. Or a pancake bought from the grocery store. Hey, as long as it eats good…)
You can easily make this recipe vegan by using almond, soy, or rice milk in place of the cow milk and using the basic formula of 1 tbsp. chia seeds to 3 tbsp. water per egg. You could also use a coconut oil spread in place of the butter. I cannot tell you how much I love that stuff!
Not only are these pancakes more delicious and healthy than their frozen friends, they’re also much cheaper to make in the long run for what their worth. Top quality, delicious, homemade, fluffy pancakes, stack after stack, sitting on your table? Drizzled with pure, sweet maple syrup and just a pat of butter sitting atop the mountain? Yep, count me in! Simple, tasty, whole wheat pancakes ready in 30 minutes.
Here’s the recipe:
- 3 cups whole wheat flour
- 3 tablespoons baking powder
- 3 tablespoons sugar
- 1 teaspoon salt
- 3 eggs, beaten
- 2 cups milk
- 1 cup water
- 3 tablespoons safflower oil
- In a medium-sized bowl, sift together flour, baking powder, sugar, and salt.
- Add milk, oil, and beaten egg. Mix ingredients until combined but still a little lumpy.
- Preheat and lightly grease (I didn't grease and had no problems) a griddle or skillet on medium-low heat. Using a measuring cup, pour slightly less than ¼ cup of batter onto the skillet to form each pancake. When the pancakes begins to bubble and the edges start to look dry, flip them over and cook the other side. Remove the pancakes from the skillet and serve warm. Top as desired. (Freezes really well)