Whole-wheat Pancakes

These basic pancakes are fluffy and perfect for soaking up your homemade maple syrup.

by Dani Yokhna
Whole-wheat Pancakes - Photo by Rachael Brugger (HobbyFarms.com)
Photo by Rachael Brugger

Yield: 12 4- to 5-inch pancakes


  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 T. sugar
  • 2 eggs
  • 1 tsp. vanilla extract
  • 1 cup whole milk
  • butter and oil to grease pan

Sift together flours, baking soda, salt and sugar. Separate two eggs. In one bowl, mix egg yolks, vanilla extract and whole milk until well combined. Stir into dry ingredients until just mixed. In second bowl, whip egg whites until foamy. Gently fold into batter.

Heat grill pan on medium heat with small amount of butter and oil. Once pan is hot, pour 3- to 4-inch circles of batter into pan, cook until set and golden on each side, about 2 minutes per side. Serve warm and individually buttered, in stacks of three or four, drizzled generously with the maple syrup from the trees in your yard.


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