Whole-Wheat Pancakes

With a 50-50 split between flours, these easy whole-wheat pancakes are tasty topped with a touch of melted butter and maple syrup.

A mom-friend warned me that when her kids turned 2 something happened.

They entered the buttered noodle phase.

At the time she was passing along this motherly advice, I was experimenting with exotic purées for my then baby. And I thought, somewhat smugly, that won’t be my son.

Ha! I was wrong.

While it may not be butter, his palette is only a smidge elevated with olive oil, garlic powder, salt & pepper and a side pineapple & pita chips.

My toddler is my kitchen helper, but that doesn’t make a difference in he wants to eat.

I’ve resorted to transforming into an entertainer.

My repertoire of stunts includes using cookie cutters to make shapes out of whole-wheat pancakes.

They have been such a hit that I think I will forever be doing geometric gymnastics to get him to eat something other than spaghetti.

But I’m not sure there is much of a nutritional difference between the two!

Whole-Wheat Pancakes

• Author: Paige Adams
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: Serves 4

Print Recipe

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Description

With a 50-50 split between flours, these easy whole-wheat pancakes are tasty topped with a touch of melted butter and maple syrup.

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Ingredients

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• 3/4 cup all-purpose flour
• 3/4 cup whole-wheat flour
• 1–1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 large eggs
• 1 cup low-fat buttermilk
• 1/2 cup skim milk
• 1 tablespoon honey
• 1/2 teaspoon vanilla extract
• Butter and maple syrup for serving

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Instructions

1. In a large bowl, combine the all-purpose flour, whole-wheat flour, baking powder, baking soda and salt. In a medium bowl, whisk together the eggs, buttermilk, skim milk, honey and vanilla extract. Fold the wet ingredients into the dry ingredients. The batter will look a bit lumpy.
2. Preheat a nonstick griddle over medium heat. Ladle the batter by the 1/3-cup-full onto the griddle. When the pancakes start bubbling, flip them to the other side cooking until golden brown.
3. Serve the pancakes with butter and maple syrup.

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Notes

Adapted from Ellie Krieger