Light Fluffy Whole Wheat Pancakes

This is my middle son's frequent request for breakfast. Our family eats a hot breakfast almost every day of the week. However, we try to limit the sweet ones to once or twice a month. I've made countless different recipes for pancakes over the years. This particular recipe is great with half whole wheat flour, all whole wheat flour, hard white wheat, soft white wheat; basically I use whatever I have on hand in the freezer.

Lately, I have been substituting freshly ground hard white wheat for the usual AP flour. I love the difference it makes in both flavor and texture. These do not taste like any other whole wheat pancakes I have made. I love them!  The biggest difference I've found with whole wheat pancakes is that we don't eat nearly as many of them as we used to eat the kind made with the standard all-purpose flour. They are absolutely delicious.

Light Fluffy Whole Wheat Pancakes

1 1/4 cups flour (I used freshly ground hard white wheat)
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
1 egg
1 cup milk (plus an additional 2T for the whole wheat flour combination)
2 tbsp butter, melted and cooled

Whisk together dry ingredients and set aside. Combine wet ingredients and then add dry ingredients, whisking until fully combined. Pour onto hot griddle and flip when lightly browned on the bottom. I like to keep the finished pancakes warm in a basket lined with a tea towel, until we are ready to eat.

Serve with plenty of butter and maple syrup, or with fruit and whipped cream, or with peanut butter and maple syrup, or with peanut butter and jelly as a sandwich. The possibilities abound.

* This recipe makes 12 medium size pancakes. I usually triple it for my family. The leftovers freeze very well.

Click here for printable recipe