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Light, Whole Grain Pancakes
Light, melt in your mouth, whole wheat pancakes with a nutty flavor. Perfect with a splash of maple syrup.
Course
Breakfast
Prep Time
5
minutes
minutes
Cook Time
5
minutes
minutes
Total Time
10
minutes
minutes
Servings
12
Calories
Author
Marye Audet-White
Ingredients
3
cups
whole wheat flour
3
teaspoons
baking powder
1 ½
teaspoons
baking soda
¾
teaspoon
salt
3 ½
cups
buttermilk
2
tablespoons
honey
1
teaspoon
cinnamon
1
teaspoon
vanilla
4
eggs
beaten
⅓
cup
unsalted butter
melted
Instructions
Mix dry ingredients in one bowl and wet ingredients in the other.
Add the two together and stir quickly -just until
well blended
. The batter will be lumpy.
Spoon ¼ cup size ladles of batter onto a hot griddle.
When bubbles form in the top flip the pancake and cook until done.
This makes about a dozen pancakes. They freeze and reheat really well.