Sunday Morning Pancakes

I like to think of myself as an expert when it comes to pancakes. I have made tons of pancakes over the years and they are one of my favorites things to make. These pancakes have become one of my go-to pancakes and I like to call them “Sunday Morning Pancakes” because they are easy enough to make every week and good enough that you’ll want to. They are super fluffy (thanks to sifting and a generous amount of baking powder) and they don’t give you a sugar high the way some other pancakes do because of the whole wheat flour. Also, this recipe is pretty versatile and foolproof: you can make them healthier with low-fat milk and heart healthy oil, or more decadent with whole milk and butter. Both ways are delicious and personally, I can hardly tell the difference between them (like I said, foolproof).

Sometimes if I’m baking and have the flour out already, I’ll go ahead and pre-measure out some pancake mix, so that when Sundays roll around I already have half of the work done. Here’s a jar of mix that I made a few weeks back and me sifting it before adding in the wet ingredients.

Sunday Morning Pancakes

To make a pancake mix that you can keep on hand, mix together the dry ingredients and store in pint-sized jars. Just be sure to sift your pancake mix before using it. The pancake mix will stay good for months, depending on how fresh your baking powder is (about 6 months if you just opened a new can).

Dry Ingredients/Pancake Mix:
3/4 cup whole wheat flour
3/4 cup all-purpose flour
3 1/2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon kosher salt

Wet Ingredients:
1 1/4 cups milk
1 egg
3 tablespoons melted butter, canola oil, or extra-light olive oil
1/2 teaspoon vanilla extract

Sift together the whole wheat flour, all-purpose flour, baking powder, sugar, and salt in a large bowl. Set aside. In a medium bowl whisk the milk, egg, oil, and vanilla extract until well combined. Pour the wet ingredients into the dry ingredients and whisk until just combined (do not overmix).

Butter or use cooking spray on a hot non-stick pan or griddle and ladle 1/4 cup of batter per pancake. Cook 2 to 3 minutes a side until the pancakes are puffed up and golden brown. Serve with a dusting of confectioners sugar, real maple syrup, and fresh berries if you have them.

Makes 12 medium sized pancakes.

See more: Breakfast • Pancakes • Whole Grain • Whole Wheat