You will never be able to eat any other pancakes...Have any of you tried my favorite pancakes yet??!! If you haven't I promise you are missing out! This recipe I have now had for many, many years and its still my favorite. It will be hard to only eat a couple.. they are that delicious! Adding a little bit of whole wheat makes a big, tasty difference. I switch it up on how I make them all the time! Sometimes I add blueberries into the batter or other times I add some chocolate chips for the kids!! They are so delicious and you need to make them this weekend believe us! XOXOX
8 to 10 pancakes
- 2/3 cup all-purpose flour
- 1/4 cup whole wheat flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 cup milk
- 2 tablespoons butter (melted)
- Melted butter and canola oil (for brushing on the griddle)
- Preheat an electric griddle to 375 degrees or place a stove-top griddle or skillet over medium-high heat.
- Sift the flour, whole wheat flour, sugar, baking powder, and salt onto a square of wax papper (or mix in a bowl).
- Beat the egg slighting in a bowl and add the milk. Stir in the 2 tablespoons of melted butter. Add the flour mixture and mix just until combined. The batter will still have small lumps.
- In a small bowl, mix equal parts melted butter and oil; about a teaspoon of each is all you need. Lightly dip a pastry brush into the mixture and brush a fine, smooth film over the griddle or pan. Brushing the griddle lightly before each batch will ensure perfect pancakes.
- Pour about 1/4 cup batter onto the hot griddle. Cook the pancakes until bubbles begin popping on top, about 2 minutes. Turn them and cook about 1 minute. If the pancakes are not golden brown when its time to turn them, the heat is too low or too high.
- Serve immediately as the pancakes are done, or keep them warm in the oven as you continue cooking. Overlap pancakes slightly on a platter and place in the oven at 175 degrees. Serve with butter, syrup, and jam as desired.
- *Add fresh or frozen blueberries, thawed and well-drained, to the batter just before cooking.
- *Omit the whole wheat flour and use a total of 1 cup all-purpose flour.