Recipe: Whole Wheat Pancakes

pancakesI woke up this morning craving pancakes.  I think I’m already missing the lazy mornings of last week’s vacation.  Fortunately, these pancakes are so quick and easy to whip up they can be served for breakfast during the school week –and in my house that means super easy because school day mornings are the craziest time of day.

My boys don’t usually agree on what they want for breakfast, but I know when I make these pancakes at least 3 out of 4 will want them (and the 4th one really does want them, he’s just being obstinate).  Even better is when I let them each choose what they want in their pancakes from things like bananas, blueberries, walnuts, strawberries, etc.  This didn’t happen today, but it does happen…when I’m feeling extra nice 🙂

With or without the fruit, the boys just gobble these up. As you can see, they don’t even bother to get dressed first or comb their hair.


Recipe: Whole Wheat Pancakes
Recipe Type: breakfast
Author: Carrie
  • 2 cups whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cup milk
  • 2 eggs
  • 1 Tablespoon honey
  • butter for griddle
  1. Combine dry ingredients in bowl.
  2. Whisk together wet ingredients (milk, eggs, honey) in separate bowl and pour into dry ingredients.
  3. Stir together just until everything is combined (leave some lumps!)
  4. Swirl butter over medium heat to coat the bottom of a pan or griddle.
  5. Pour pancake mixture onto griddle (for uniform pancakes use an ice cream scoop). If you want to add additional ingredients (berries, nuts, etc.) lightly press them into the pancakes now.
  6. When the batter starts to bubble, flip each pancake and cook on other side for about 2 minutes.
  7. Serve with warm syrup and fruit.
Breakfast, kid approved
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