Classic pancake recipe made with whole wheat flour instead of all-purpose that is the prefect weekend breakfast.
When I was a little girl, my best friend and I would have sleep overs at each other’s house all the time. Whenever we would go to one another’s house we would always, always make pancakes in the morning after waking up.
It was kind of our thing.
After staying up way to late, and then getting up way to early we would make pancakes. Ah, who am I kidding… we would sleep just as late too.
I remember waking up around 1pm-ish a few times and still grabbing the cookbook and making pancakes.
Because we never wanted to try and make the same pancakes every time, we would raid our parents cookbook stash the night before to determine the best recipe to make the next morning (or afternoon).
Everything was always from scratch and the kitchen would always be a disaster when we were done. Dishes and bowls and spatulas and whisks everywhere.
Haha, looking back it seemed like we might have used a different spoon every time we added a new ingredient.
And I can’t for the life of me now see how we made such a huge mess. But we did, and it happened and it was fun.
And I might still make that big of a mess every time I cook now.
So these pancakes are inspired by the time my bestie and I would make huge pancake messes in the kitchen when we were kids.
Because these aren’t regular white pancakes, they are whole wheat pancakes they bring me right back to the good ole’ days.
Add your favorite topping and you’ve got yourself a delicious pancake breakfast. I like to top these pancakes with a little powdered sugar and some fresh, warm maple syrup.
Then I’ll good to go for the rest of the day.
- 2 cups whole wheat flour
- 2 tsp baking powder
- 1 tsp salt
- 2 tsp ground cinnamon
- 2 Tbsp granulated sugar
- 2 large eggs
- 2 1/2 cups milk
- 2 tsp vanilla extract
- Heat a large skillet or griddle over medium heat and spray with nonstick cooking spray.
- Add all dry ingredients into a bowl and whisk to combine. Add eggs, milk, and vanilla to the bowl and stir to combine.
- Scoop 1/4 cup of pancake batter onto hot griddle and cook until bubbles start to form on top and edges are slightly done; about 1-2 minutes. Flip and finish cooking additional 2-3 minutes or until pancakes are done.
- Serve immediately with your favorite toppings.