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 Pancakes
1 cup whole wheat flour (or whatever grain you want)
1 cup cultured buttermilk or regular milk
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).