Ingredients
Dry Ingredients
- 1 cup whole wheat flour
- 1 tbsp baking powder
- 1 tbsp sugar
- 1/4 tsp salt
Wet Ingredients
- 1 cup milk
- 1 egg
- 2 tbsp melted butter or oil
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together whole wheat flour, baking powder, sugar, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the milk, egg, and melted butter or oil until smooth.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the batter light.
- Preheat Griddle: Heat a griddle or non-stick skillet over medium heat and lightly grease with butter or oil.
- Cook Pancakes: Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles start forming on the surface and edges begin to set, about 2-3 minutes. Flip carefully and cook the other side until golden brown, about 2 more minutes.
- Serve Warm: Remove from the griddle and serve pancakes immediately for best taste and texture.
Notes
- Do not overmix the batter; a few lumps are fine.
- Rest the batter for 5 minutes before cooking to enhance fluffiness.
- Use a non-stick griddle or skillet for best results.
- You can substitute milk with a dairy-free alternative if preferred.
- Serve with fresh fruit, syrup, or yogurt for added flavor.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
