Serve whole wheat pancakes with a drizzle of maple syrup, or try a healthier topping, like fresh berries, sauteed apples, peanut butter, lemon curd, yogurt or chopped nuts. They’re delicious on their own, but you can also pair them with fluffy scrambled eggs and crispy bacon for an extra-hearty breakfast.
Ingredients
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2-1/2 cups buttermilk
- 1/4 cup vegetable oil
- 2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instruction
- Beat eggs with vanilla and cinnamon. Add in buttermilk and oil; set aside. In separate bowl, mix whole wheat flour, baking soda and salt. Add liquid to dry ingredients, stirring just enough to mix.
- Preheat griddle over medium heat. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are brown. Turn; cook until second side is golden brown.
