These pancakes are a weekday favorite for us.  I have played around with the flour proportions and have found that a 2:1, whole wheat/white flour, creates a fluffy pancake with a little extra nutrition.


1 cup whole wheat flour

½ cup all purpose flour

3 ½ teaspoons baking powder

¼ teaspoon salt

1 tablespoon sugar

1 ¼ cups milk

1 egg

3 tablespoons butter, melted + more for cooking pancakes

1 teaspoon vanilla extract


  1. Sift flour, baking powder, salt & sugar together in a large bowl.  
  2. Make a well in the center and pour in the liquid ingredients – milk, egg, melted butter & vanilla.
  3. Mix until smooth.  If batter appears to be too thick, add in a tablespoon of water, repeat if necesssary.
  4. Lightly butter or oil a griddle or frying pan and heat on medium-high.
  5. Pour batter on griddle using about ¼ cup of the batter for each pancake.  Once the middle of the pancake begins to bubble, flip it and brown the other side.

***optional additions – blueberries, pecans, m&ms, chocolate chips

****optional toppings – syrup, butter, peanut butter, whipped cream