For those who don’t know, we have been having breakfast every Wednesday for the last almost 8 years!! We love breakfast around here and when we got married we decided to make it a weekly thing. We love it. So I’m always on the hunt for different variations of our favorites to give us a little variety.
These pancakes are delicious. There wasn’t as much flavor as I thought there would be, but there is just enough and it was good. Little Man and Sweet Pea even loved them so I’m sure these will be sticking around!!
2 1/4 cups white Whole Wheat Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1 tsp Cream of Tartar
1 tbsp Brown Sugar
1 1/2 tsp ground Cinnamon
1/2 tsp Salt
1 large Egg
3 tbsp Vegetable Oil
1/4 cup Sour Cream
1 cup Buttermilk, more for thinning
1 cup Milk
Cinnamon Sugar for sprinkling, optional
Maple Syrup and Fruit for serving
In a large bowl, whisk flour, baking powder, baking soda, cream of tartar, brown sugar, cinnamon, and salt.
In a separate medium bowl, whisk egg, oil, sour cream, buttermilk, and milk until smooth.
Gently fold the wet ingredients into the flour mixture until just combined.
You may need to add a little more milk to thin if desired.
Preheat a griddle or non-stick skillet over medium-high heat.
Ladle about 1/4 cup of the pancake batter onto the skillet and cook on each side for about 1-2 minutes or until golden brown.
Serve pancakes warm with cinnamon sugar, maple syrup and fruit if desired.