No matter what pancake recipe comes my way, I find that I keep falling back on my old stand by pancakes. They are so good, so good for you, and so easy

Easy Whole Wheat PancakesYum

1 cup whole wheat flour (or whatever grain you want)
1 cup cultured buttermilk or regular milk
1 egg
3 Tablespoons melted butter (or oil)
1/2 teaspoon baking powder
1/2 teaspoon sea salt

Whisk together all ingredients. Cook pancakes on a well buttered, hot skillet or griddle, flipping once bubbles begin to form. Serve with real maple syrup, applesauce, jelly, or any of your favorite pancake toppings!

I triple this recipe for our family of six.  These pancakes also freeze well. Frozen pancakes reheat great in the toaster!

And – add blueberries or chocolate chips for a yummy variety!

My kids devour these pancakes, and they are hearty enough to keep them full all morning long.

Move over IHOP!!

P.S. These pancakes taste best when made on a cast iron griddle. I have this Lodge 20-Inch Cast Iron Griddle and love it so much! I can make pancakes three times as fast because it covers two burners. Check it out here (affiliate link).

3 cups whole wheat flour
1 cup cultured buttermilk (more if needed)
½ cup butter
1 t. sea salt
2 t. baking powder

Mix together flour and buttermilk. 
Cover with a cloth and allow to sit on countertop overnight or for at least 4 hours (12 hours is best). 

Sprinkle baking powder and salt over soaked flour.

Pour melted butter over the top. 
Stir to work the ingredients in. 
Add a little more flour if necessary.

Knead the ingredients into the dough on a floured surface. 

Roll dough to a ¾ inch thickness
and cut circles with a glass or biscuit cutter. 

Bake on a glass baking pan or on a cooking stone in a 400 degree oven for 20 minutes.

Serve with butter and honey or jelly.

1 cup whole wheat flour
1/2 t. baking powder
1/4 t. salt
1/2 t. cinnamon
1/4 t. nutmeg
1/4 t. cloves
1/4 t. ginger
1 egg
1/2 cup canned pumpkin
3/4 cup buttermilk
3 T. melted butter
Butter for skillet or griddle

Whisk all ingredients together thoroughly. Heat skillet or griddle. Melt and spread butter over the surface to prevent pancakes from sticking. Pour 1/3 c. batter onto skillet for each pancake. Once bubbles begin to form, turn pancake over. Cook until golden brown. Makes about 8 pancakes. For my family of 6, I usually triple this recipe.

**For a healthier pancake…soak the flour in the buttermilk overnight, then add the remaining ingredients the following morning before cooking.

1 1/2 cups whole wheat flour
1 t. baking powder
1/2 t. salt
1/3 cup honey
1 egg
1/4 cup butter, melted
The juice of one freshly squeezed orange
1/2 t. grated orange rind
1/2 cup milk

Mix dry ingredients together. Make a “well” in the center. Add honey, egg, melted butter, orange juice, orange rind and milk. Stir until just combined. Bake in muffin paper lined muffin tins for 20 minutes at 400 degrees.

Recipe created by Justus Coppinger

Cooking tools you will need:

Cookie sheet
Small bowl
Fork
Skillet
Spatula
Spoon

Ingredients:
3 Whole Wheat Hamburger Buns, opened up to make 6 pizzas
3 eggs
1 t. butter
Salt
Chopped ham
Salsa
Olives (optional)
Diced green peppers (optional)
Sliced mushrooms ( optional)
Shredded cheddar cheese

What to do:
1. Open the hamburger buns and lay all six face up on the cookie sheet. Set aside.
2. Crack eggs into small bowl and whip with fork. Put butter in skillet.
3. Heat skillet on stove to melt butter. Spread butter over skillet so that the eggs will not stick. 4. Pour eggs into skillet and sprinkle salt on them.
5. Cook and stir the eggs until they are done (about 2 minutes). Try to spread the eggs thin while you cook them in the skillet. Remove from heat.
6. Begin to build your breakfast pizza. Start with eggs, then top with ham, salsa, olives, green peppers and mushrooms.
7. Sprinkle cheese over each pizza.
8. Place cookie sheet in oven. Broil until cheese is melted, about 2-3 minutes.
9. Serve with fruit.

6 cups whole wheat flour, divided
1 ¾ cups warm water, divided
1/3 cup honey
1 pkg. yeast
1 t. salt
3 T. melted butter

1. Mix 3 cups of whole wheat flour with 1 ½ cups of warm water in a large glass bowl. Allow this to sit for about 30 minutes. This will break down the gluten and help the bread to rise better.
2. Meanwhile, in a small bowl mix together ¼ cup water, yeast and honey. Allow this to sit for about 10 minutes, or until the yeast is activated and mixture becomes bubbly.
3. Add salt, melted butter and yeast mixture to the flour and water mixture. Gradually add the remaining three cups of flour and stir well.
4. As the dough becomes harder to stir, pour it out onto a clean counter and begin to knead the dough. Add a little flour if needed to keep it from sticking. Knead the dough for 5-10 minutes.
5. Place the ball of dough back into the bowl and cover it with a cloth. Allow the dough to rise for one hour, or until it has double in size.
6. Using a floured hand, pull the dough out of the bowl onto the counter. Knead for just a minute or two until the air bubbles are gone.
7. Cut the dough in half with a large sharp knife.
8. Shape each section of dough into a loaf and place them each in a buttered bread pan.
9. Cover and allow 45 minutes to one hour to rise again.
10. Bake in a 350 degree oven for 50 minutes, or until the bread sounds hollow when you thump the top of it.
11. Allow the bread to cool for 10 minutes, and then remove it to finish cooling on a wire rack.

1 cup butter, melted
¾ cup honey
2 eggs
1 t. salt
1 t. cinnamon
1 t. baking soda
1 t. vanilla
½ cup buttermilk
2 cups whole wheat flour
2 cups whole rolled oats
1 cup raisins or chocolate chips

Mix butter, honey, eggs, salt, cinnamon, soda, vanilla and buttermilk. Stir in flour and oats. Fold in raisins or chocolate chips. Scoop heaping tablespoons of dough onto a cookie sheet. Bake at 350 degrees for 15-20 minutes. Allow cookies to cool 3-4 minutes on cookie sheet before removing cookies to cool on a wire rack.

To soak the grain in these cookies before baking (in order to help them to digest better):

Melt and cool butter. In a glass bowl, stir together flour, oats, butter and cultured buttermilk. Add a bit more buttermilk than the 1/2 cup the recipe calls for if the grains are not all moistened. Cover and let the grains soak overnight. Stir in the remaining ingredients in the morning and bake as directed.

Cornbread Muffins

1 cup cornmeal
1 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
2 eggs
2 Tablespoon honey
¼ cup melted butter
1 cup buttermilk

Stir together dry ingredients. Add eggs, honey, butter and buttermilk. Stir until just mixed. Spoon batter into 12 muffin baking cups. Bake at 400 degrees for 20 minutes.

For Cornbread, spread batter into a buttered 9×9 inch baking pan. Bake at 400 degrees for 20 minutes.

Don’t like sweet potatoes? Then might I suggest you try these Sweet Potato Streusel Muffins?

Sweet Potato Streusel MuffinsYum

2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon nutmeg
1/2 teaspoon sea salt
1/2 cup honey
1/4 cup raisins (optional)
1 egg
1 cup mashed sweet potato*
1/2 cup milk
3 Tablespoons melted butter

Topping:

3 Tablespoons sucanat (dehydrated cane sugar juice) or brown sugar
1 Tablespoon butter, softened
2 Tablespoons chopped nuts (optional)

Combine flour, baking powder, salt and nutmeg in a bowl. Add honey, raisins, eggs, sweet potato, milk and butter. Stir until just mixed. Scoop into 15 paper lined muffin cups.

In a small bowl, combine topping ingredients. Sprinkle evenly over each muffin. Bake at 400° for 15-20 minutes.

*To make mashed sweet potatoes:
Scrub two medium sweet potatoes. Stab them each with a knife, then place them in a glass baking dish. Cover and bake for 1 hour or until the potato is very tender. Allow potatoes to cool a few minutes, then carefully peel them. Mash the potatoes with a fork or potato masher.

You’ve gotta love a recipe that makes your house smell like everything your house is supposed to smell like in the fall! And, a recipe that helps you get sweet potatoes into your kids. And, a recipe that makes something simple that tastes so good!!