Okay, I’m going to let you in on a little secret… yesterday was my birthday! it was a really good day. I was sung to, text messaged, facebooked, visited, and just generally spoiled by my very loving bunch of friends and family.

It really made turning 25 ~~again~~ (snicker, snicker) feel pretty special.

And, as you know, breakfast is my favorite meal of the day, so yesterday was no exception. I started my special day with my delicious whole wheat pancakes and fresh fruit. Probably one of my favorite breakfast meals of all-time.

This is my go-to basic pancake recipe. I make it every weekend. The pancakes are light and fluffy and have a hint of vanilla and honey flavor. I personally love that it takes only a few minutes to whip up and contains no refined sugar or yucky ingredients.

This is also the perfect recipe for creative add-ins. yes! try tossing in some mashed bananas, 1/2 cup fresh blueberries, or chopped bacon. And if you’re not a fan of mix-ins, top them with some berries, fresh whipped cream, or 100% maple syrup and breakfast is served!

Whole Wheat Pancakes

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Course: Breakfast & Brunch

Author: Kristine

Ingredients

2 cups white whole wheat flour
2 tsp baking powder
1-1/2 tsp baking soda
1/2 tsp sea salt
1 tsp vanilla
1 TBS honey
2 TBS melted butter
2 eggs
1-3/4 cups milk

Instructions

In a large bowl whisk together the flour, baking powder, baking soda, and salt until mixed well.
In a small bowl, light beat the eggs, vanilla, honey, and melted butter.
Add egg mixture to dry ingredients and stir.
Add milk and mix well, but do not over-mix.

To cook pancakes:

Preheat griddle to 325 degrees and melt enough butter to cover cooking surface.
Spoon batter onto griddle and allow to cook for a few minutes until slightly bubbly on top and then flip. Cook for a few more minutes.
Serve with butter and warm maple syrup.

Did you make this recipe? We want to see!Mention @kristineinbetween or tag #kinbetween!