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