Easy Whole Wheat Pancakes
30 minMakes 8 pancakes
Light and fluffy whole wheat pancakes with a nutty flavor, made from a simple batter of whole wheat and all-purpose flour, cooked until golden with crispy buttery edges.
| prepPreheat skillet or griddle over medium heat for 1–2 minutes | |||
| 100 g whole wheat flour, spooned and leveled | Whisk dry ingredients together | Stir wet into dry until just combined, rest 5–10 min | Brush skillet with ghee, cook pancakes 1–2 min per side |
| 100 g all-purpose flour, spooned and leveled | |||
| 2 tablespoons sugar | |||
| ½ teaspoon ground cinnamon | |||
| 1 tablespoon baking powder | |||
| ½ teaspoon fine sea salt | Whisk wet ingredients together | ||
| 1¼ to 1½ cups / 295–350 ml whole milk or non-dairy milk | |||
| 1 large egg | |||
| 4 tablespoons unsalted butter, melted | |||
| 2 teaspoons vanilla extract | |||
| Ghee or butter for the skillet | |||
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