The boys LOVE pancakes, so I make them at least twice a week. These are a healthier version that we all enjoy. I tried putting quinoa in them, but the boys noticed and did NOT appreciate the “grit”. Anyway, they’re nice, fluffy and wholesome. And the perfect breakfast for a cold Saturday morning!
Sometimes I use 2 cups of freshly milled soft white wheat flour instead of the flours mentioned in the recipe, but am careful to add the milk slowly so that the batter isn’t too thin. And either way, these pancakes always come out great!
- 1 1/2 cups organic unbleached flour
- 1/2 cup organic whole wheat flour
- 4 tablespoons sugar
- 3 tablespoons baking powder (Be careful! Mine is double-acting, so I use closer to two. If you have regular, you may need up to four.)
- 2 teaspoons salt
- 2 tablespoons wheat germ
- 2 eggs, beaten
- 2 cups milk (maybe a little more…..add more once mixed if too thick)
- 4 tablespoons unsalted butter, melted
- Mix dry ingredients.
- Add milk, eggs, and melted butter (not hot, though).
- Stir til combined.
- Lightly butter griddle and turn to medium-high/ high heat setting. Once hot, pour 1/2 cup or less onto griddle for each pancake.
- Flip when bubbly.
- Pat your pancakes. (Insert wink here.) If they jiggle when you pat them (stop that!), they need another minute. You don’t want raw in the middle.
- Serve with butter and honey or maple syrup.
This is a regular batch for me, but if your family doesn’t need this much, feel free to cut the recipe in half. I usually have a few pancakes left and I either put them in the fridge for the next morning, or freeze them for whenever. You won’t regret making too many, I promise!
You can also make waffles using this recipe by following the steps here.
Here’s to a happy and healthy breakfast!