Whole Wheat Pancakes
Classic pancake recipe made with whole wheat flour instead of all-purpose that is the prefect weekend breakfast.
Yield: 16 pancakes
- 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.
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