I make this exact pancake recipe every Sunday for #pancakeSunday because:
1. I don’t feel bloated, sick or uncomfortably full after eating them. You know that feeling you get after ordering dense, cake-like pancakes at a diner, and then you’re stuffed and have heartburn for the rest of the day? These aren’t like that.
2. They’re thin, but still fluffy.
3. They’re so effing delicious.
If possible, use whole wheat flour. The pancakes had a more filling and full texture using whole wheat flour instead of just white flour.
Best Ever Breakfast Pancakes
This recipe has been modified from the original recipe: “Breakfast: Recipes to Wake Up For — Pancakes“
Makes: 1 large stack of pancakes, feeds 4 people
Time to prepare: 10 minutes prep, 20 minutes cook time
- 4 large eggs
- 2 & 1/2 cups milk
- 2 tbsp vanilla
- 6 tbsp melted, unsalted butter
- 2 & 1/4 cup whole wheat flour
- 1/4 cup Turbinado sugar
- 1 heaping tbsp baking powder
- 1 tsp salt
WHAT DO I DO?
- Turn on stovetop to medium heat and grease pan lightly. Leave pan on the stove for ~10 minutes to warm up.
- BOWL 1: Whisk eggs, vanilla and milk until the mixture is foamy. Add the melted butter and mix well.
- BOWL 2: Mix flour, sugar, baking powder and salt. Pour BOWL 1 into BOWL 2 and mix until everything is incorporated. The batter will be a little lumpy (that’s okay!) It’s essential not to overmix to avoid the development of too much gluten. Excess gluten will make your pancakes tougher.
- Scoop out 1/4 cup of batter per pancake, and heat for 2-3 minutes before flipping. Flip and heat the other side for another minute.
- Note: Don’t flip again once you have already flipped the pancake once. It’ll lose it’s fluff.
- Stack away, and top with maple syrup, peanut butter, Nutella, bananas, and any other toppings on hand!