We took a trip last week over the 4th of July Holiday to my husband’s home town and where he grew up. His mom still lives there and it is fun to go back there and share the things and places he used to do as a kid. My mother-in-law is an excellent cook and so we eat very well when we are there. She is a big believer in good homemade breakfasts and one of my favorites is when she makes her Whole Wheat Pancakes.
Now, normally I am not a big breakfast eater. I tend to prefer lighter breakfasts of yogurt and fruit sprinkled with a bit of granola, or a scrambled egg with some veggies in it. I also enjoy a simple bowl of Cheerios with some sliced fruit in it. But when we are at Grandma’s house, I really enjoy eating these Whole Wheat Pancakes. They are a lot lighter and fluffier than other Whole Wheat Pancakes I have had and don’t tend to sit like a rock in the pit of my stomach all day. Do you know what I mean?
She makes hers in this cast iron pan so that they are all the same size and the cast iron pan cooks them evenly and thoroughly. The pancakes will turn out best if cooked in the skillet pan slowly over a low heat.
Here is her recipe:
Whole Wheat Pancakes
1 ½ Cups Wheat Flour
1 Tablespoon Baking Powder
3 Tablespoons Raw Sugar or Brown Sugar
2 Egg Yolks
1 ½ Cups Milk
3 Tablespoons Oil
Mix all the above and then fold in 2 Beaten Egg Whites.
Pour a small amount of batter into each skillet hole and cook on a low heat (medium) until one side is brown.
Flip the pancake over and cook on the other side until it is also brown.
Serve with fresh fruit and the syrup of your choice.
My mother-in-law also serves hers with fresh whipping cream.
Since I am not a big fan of whipping cream on my breakfast, I skip that part…but my husband and kids love it!
What about you? What are some of your favorite things to eat for breakfast?
Here are some past pancake recipes I have shared in case you may have missed them.
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