Ingredients
Equipment
Method
- In a medium mixing bowl, whisk together 2 3/4 cups of whole wheat flour, 1 tablespoon of baking powder, 2 tablespoons of sugar, 2 tablespoons of brown sugar, 1/2 teaspoon of cinnamon, and 1/2 teaspoon of salt. Make sure there are no lumps, as a smooth mixture will lead to fluffy pancakes.
- In a separate large bowl, thoroughly whisk together 2 cups of whole milk, 2 large eggs, 4 tablespoons of melted unsalted butter, and 2 teaspoons of vanilla extract. This wet mixture will bring all the flavors together.
- Add the dry ingredients to the bowl of the wet ingredients. Stir just until the batter comes together. Be careful not to overmix; it’s okay if there are a few lumps. Let the batter rest for 10 to 15 minutes. This resting period allows the flavors to meld and results in lighter pancakes.
- Meanwhile, chop the 12 whole strawberries. Toss them with the remaining 1/4 cup of flour until coated. This floured coating helps the strawberries stay suspended in the batter while cooking.
- Gently fold the strawberries into the batter after it has finished resting. You want to mix them in without crushing them. This will distribute the strawberry goodness throughout your pancakes.
- Heat a skillet or griddle over medium heat. You can test if it’s ready by sprinkling a few drops of water on it; if they dance and evaporate, you’re good to go!
- Pour the batter by 1/4 cup fulls onto the hot skillet. Cook until bubbles start to form on the surface, then flip. This usually takes about 2 to 3 minutes.
- Cook for an additional minute on the other side until golden brown. Ensure the pancakes are cooked through. You can check by gently pressing the center; it should spring back slightly.
- Serve warm with fresh whipped cream, chopped strawberries, or strawberry syrup. Enjoy your delightful creation!
Notes
If you’re looking for more ways to enhance your pancake-making skills, consider these tips:
- Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the toaster or microwave.
- Freezing: These pancakes freeze well! Place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag for up to 2 months.
- Pairing: Try serving with fresh fruit, yogurt, or even a drizzle of honey for a different flavor profile.
- Alternative flours: Experiment with almond flour or oat flour for different textures and flavors.
- Adding spices: A pinch of nutmeg or a splash of orange zest can enhance the flavor of your pancakes.