Grandmas Classic Old Fashioned Pancakes
These classic old-fashioned pancakes are fluffy, wholesome, and packed with nostalgic flavor. Perfect for any meal and easy to customize with your favorite toppings!
Equipment
- Mixing Bowl
- Whisk
- Measuring cups and spoons
- Non-stick skillet or griddle
- Spatula
Ingredients
- 1 1/2 cups whole wheat flour
- 3 1/2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 tablespoon coconut sugar
- 1 1/4 cups skim milk
- 1 egg
- 3 tablespoons whole butter melted
Instructions
- In a large mixing bowl, sift together the whole wheat flour, baking powder, kosher salt, and coconut sugar. Sifting helps to aerate the flour and ensures there are no lumps in your batter.
- In a separate bowl, whisk together the skim milk, egg, and melted whole butter until well combined. Make sure the butter is slightly cooled before adding it to prevent cooking the egg.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Gently stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Heat a non-stick skillet or griddle over medium heat. If needed, lightly grease the surface with a little butter or oil.
- Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2 minutes until golden brown.
- Remove the pancakes from the skillet and keep them warm in a low oven while you cook the remaining batter. Serve hot with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of yogurt.
Notes
- For a vegan version, substitute the egg with a flax egg and use plant-based milk and butter.
- Try adding fresh blueberries, banana slices, or chocolate chips to the batter for extra flavor.
- Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.