Semi-Whole Wheat Pancakes

2 Aug

This is a simple and (fairly) healthy pancake recipe. The pictures show the pancakes with blueberries, but you can add in other berries, diced fruit, chocolate chips . . . whatever you are in the mood for. This recipe is definitely a Saturday morning favorite! 🙂


1 Egg
3/4 cup Milk (+ 1-2 tbsp more for thinner pancakes)
1/2 cup Whole wheat flour
1/2 cup All purpose flour
2 tbsp Vegetable oil
3 tsp Baking powder
1/4 tsp Salt
1/2 cup Add-ins: blueberries, chocolate chips, sliced banana, diced
strawberries, peanut butter chips or whatever else!


1. Beat the egg with a whisk or hand beater until it is fluffy (read: has foamy air bubbles).






2. Add the milk, flours, oil, baking powder and salt and beat until combined.




3. Stir in the add-ins, if desired. (Blueberries are shown here)




4. Coat a pan with non-stick cooking spray and heat over medium heat until water sizzles when sprinkled onto the pan. Now, most recipes have you pre-heat the pan before you begin. I found, however, that if you preheat the pan after you have made the batter, the batter rises a bit and you get fluffier pancakes.

5. Drop the pancake batter onto the pan slightly less than 1/2 cup at a time. Cook until bubbles form on the top and then flip. The cooked side should be a nice golden brown color.




6. Cook the second side. The second side takes about 1/2 as long as the first side.









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