High Altitude Whole Wheat Honey Pancakes
Soft, tender and fluffy pancakes, with a hearty texture from whole wheat flour, lightly sweetened with honey and spiced with a touch of cinnamon.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Nonstick Electric Griddle
Ingredients
- 3 tbsp unsalted butter, melted
- 1 ½ cups whole milk
- ¼ cup honey
- 1 cup whole wheat flour, fluffed, spooned and leveled
- 1 cup all-purpose flour, fluffed, spooned and leveled
- 2 tsp baking powder
- ¼ tsp baking soda
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp ground cinnamon
- 2 large eggs, lightly beaten
- 1 tsp vanilla extract
Instructions
- In a saucepan, melt the butter over medium heat. Add the milk and honey, and stir just until warm.
- In a bowl, sift together the flours, baking powder, baking soda, salt and cinnamon. Add the warm milk mixture, the eggs and vanilla extract, and whisk the batter just until moistened and combined. A few remaining lumps in the batter are okay.
- Preheat your nonstick griddle to between 315-325 F.
- Use a 1/4 cup measuring cup to measure the batter onto the griddle, leaving enough room in between each pancake to flip them.
- Cook the pancakes for several minutes on one side until golden brown underneath, bubbles are rising to the surface, and you can easily flip the pancakes over. Cook on the other side for another minute or two until cooked through.
- Serve the pancakes hot, with your favorite pancake toppings.
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