In a large bowl mix together the flour, sugar, baking powder and salt.

In a small bowl combine the eggs, butter, milk, vanilla, and almond.

Whisk the wet mixture slowly into the dry mixture until a thick batter is formed.

(For the next step I used a griddle - but you can use a skillet coated lightly with oil if you so choose.)

Turn the griddle (or stove top) on to medium-high heat.

Spoon out about 1/4 cup of batter per pancake onto the griddle.

Cook the pancake until it forms little bubbles on the top - flip with a spatula when the bubbles begin to break on the surfaces of the pancakes (or when the underside is golden brown).

Cook the opposite side until it no longer sticks to the griddle - or until it is golden brown as well. (A golden color is really the key to a perfect pancake).

Looking to spice up these already delicious pancakes?

Add blueberries, chocolate chips, or whatever toppings you so choose - directly after the bubbles burst on the top of the cooking batter.




Also check out Jenna's recipe for Grilled Peanut Butter & Honey Sandwich.


Unlike most whole wheat pancake recipes that are half all-purpose flour, this one is made from 100% whole wheat.

Mr Breakfast would like to thank Jenna for this recipe.

Overall Average Rating = 4 (out of 5)

Based on 1 vote.

From Annie Mouse

Rating (out of 5):

Pretty good. The only thing that I would change is adding less salt.

Comment submitted: 9/7/2016 (#20040)

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