These are our FAVORITE pancakes.  They are slightly sweet, fluffy, filling and delicious!  They are also wonderful with chocolate chips (of course), or whatever kind of berry you like best (or happen to have on hand).  I’m awfully fond of blueberries. 😉

Fluffy Whole Wheat Pancakes

You will need 1 & 1/2 cups milk, 1/4 cup vinegar*, 2 eggs, 4 tablespoons melted butter, 2 teaspoons vanilla extract, 1 cup whole wheat flour, 1 cup all purpose flour, 1/4 sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.

Your first step is to mix together the milk and vinegar and let it sit for 10 minutes.  In a separate bowl mix together all the dry ingredients.  After the milk and vinegar have sat for 10 minutes whisk in the eggs, melted butter and vanilla extract.

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Pour the milk mixture into the dry ingredients and stir until just combined; it will be thick and a little lumpy.

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Let the batter sit for another 10 minutes while the pan heats up.  Lots of bubbles will form during that time…DON’T stir the batter again, the bubbles will give you super fluffy pancakes.

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Place 1/4 to a 1/2 of a cup of batter in a buttered pan at medium low heat.  When you see bubbles appear on the surface of the pancake, flip it over and brown the other side.  This recipe made 10 – 6 inch pancakes.  They are very filling; so if you want, you could easily cut the recipe in half if you don’t need that many.

fluffy pancakes

*You can substitute 1 & 3/4 cup buttermilk for the milk and vinegar but I don’t think they are as fluffy with the buttermilk.

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Fluffy Whole Wheat Pancakes
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Ingredients
  • 1 & ½ cups milk
  • ¼ cup vinegar
  • 2 eggs
  • 4 Tablespoons melted butter
  • 2 teaspoons vanilla extract
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
Instructions
  1. Combine the milk and vinegar in a large bowl and set aside for 10 minutes.
  2. In a separate bowl mix together flours, sugar, baking powder, baking soda and salt.
  3. Whisk the eggs, melted butter and vanilla into the soured milk.
  4. Pour the milk mixture into the dry ingredients. Stir until most of the lumps are gone, but don't over mix it. It will be pretty thick, let it sit for 10 minutes. Bubbles will form during that time, don't stir the batter again, the bubbles will make for very fluffy pancakes.
  5. Gently dip out ¼ to a ½ cup of batter and place it on a buttered pan preheated to medium low heat. When bubbles form at the surface of the pancake turn it over to brown the other side.

 

whole wheat pancakes

 

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