Thursday nights at our house is not something to be missed. It’s the night some of our neighbors’ kids come eat dinner because they know it’s breakfast night IHOP style.
I don’t mean the fatty, buttery, high sugar items on the menu; but it becomes non-stop pancakes for anyone that wants them. I have two griddles: one is for pancakes the other for eggs any way you want to eat them (although sometimes I have so many hungry teens here that I have both going for pancakes.)
There’s no pulling out the frozen pancakes or the boxed mix here. I’ve had two years worth of making pancakes to perfect the recipe. You are thinking… they are pancakes, how special do they have to be? I am a pancake aficionado, I like them fluffy and full of nutrition without them tasting like cardboard. It’s the one recipe I can sneak in lots of omega 3s, folic acid, B and D vitamins, iron…-just to name a few- without my kids noticing.
Alex is my happy pancake helper. Sofia is quite messy in the kitchen and it drives him me crazy. This week we had chocolate chip pancakes and he was happy to add them to the pancakes (and eat them).
Little do my kids know that these super pancakes are filled with good for them stuff. I use whole wheat flour and ground flax but you can use half all purpose and half whole wheat if your kids are used to pancakes from boxed mixes. Make sure your baking powder is aluminum free (a huge source of aluminum in baked goods) and you’ve got it covered! -Alex being the chocolate chip keeper will smack anyone’s hand who comes near them or the pancakes.
You can make pancakes a hundred different ways. Different toppings, fruit filled (blue berry is my favorite), different sauces, themed, can be decorated… the possibilities are endless. Did I mention that this is our most inexpensive meal of the week? I know I wrote about E-mealz previously, and how much we love the weekly plans, but Thursday night is breakfast night so one of their meals gets taken off sorry!
Alex likes pure maple syrup on his pancakes and Sofia likes agave nectar. Yes, we even have pancake-perfect plates.
Below is the basic recipe for the Super pancakes tweeked and tested for over two years. I’m also including a few pancake ideas. IHOP has nothing on our pancake night.
Want pancakes the rest of the week? Freeze them. Set the pancakes on a cookie sheet and place in freezer. Once they are frozen, pick them up and put them inside a zip bag. Take them out to thaw or toast to enjoy any morning of the week.Print
The Pancake Aficionado’s Whole Wheat Pancakes
The basic pancake recipe will yield about 16 pancakes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 12 pancakes 1x
- Category: Breakfast
- 1 ½ cups all-purpose whole wheat flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 tablespoon honey
- 1 ½ cups milk
- 2 eggs
- 1 tablespoon butter, melted
- In a large bowl, sift together the flour, baking powder, and salt.
- Make a well in the middle and pour in the honey, milk, eggs, and melted butter.
- Heat a non-stick griddle to medium heat and pour about ¼ cup batter for each pancake. Once bubbles form, the edges are defined, flip, and cook on the other side.
- Serve with butter and a drizzle of maple syrup.
Happy Monkey Pancakes: mash up a very ripe banana and pour in mix along with 1 tablespoon of peanut butter.
Cinnamon Roll Pancakes: Add 3 teaspoons cinnamon, 2 teaspoons vanilla powder. sprinkle with coarse raw sugar when served.
Chocolate chip Pancakes: Add 6-8 chocolate chips per pancake before flipping over.
Blue Berry Pancakes: Add ⅓ cup blueberries to the batter.
Farmers Market Pancakes: make original pancakes, slice up fresh berries on top of each before serving
Harvest Pancakes: Add 2 tablespoons canned pumpkin to mix, 2 teaspoons cinnamon
- Serving Size: 1 pancake
- Calories: 93
- Sugar: 3.1g
- Sodium: 124.7mg
- Fat: 2.7g
- Saturated Fat: 1.3g
- Carbohydrates: 14.3g
- Fiber: 1.6g
- Protein: 4.1g
- Cholesterol: 36mg