Ingredients
1cupmilk of choice
1tbspapple cider vinegar,or distilled white vinegar
1cupwhite whole wheat flour,or regular whole wheat flour
1½tspbaking powder
½tspBaking Soda
¼tspsalt
¼tspground cinnamon
1egg
2tbspunsalted butter,melted
2tbspmaple syrup,or honey
1tsppure vanilla extract
1cupmilk of choice
1tbspapple cider vinegar,or distilled white vinegar
1cupwhite whole wheat flour,or regular whole wheat flour
1½tspbaking powder
½tspBaking Soda
¼tspsalt
¼tspground cinnamon
1egg
2tbspunsalted butter,melted
2tbspmaple syrup,or honey
1tsppure vanilla extract
Preparation
In a 2-cup liquid measuring cup, combine the milk and vinegar. Stir to combine and let this homemade “buttermilk” mixture rest until it is lightly curdled for at least 5 minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.
Pour the liquid mixture into the flour mixture. Stir just until combined. Let the batter rest for 5 minutes.
Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat.
Gently stir the batter one last time. Using a ⅓-cup measuring cup, scoop batter onto the warm skillet, leaving a couple of inches around each pancake for expansion.
Cook until small bubbles form on the surface of the pancakes for 2 to 3 minutes. Flip the pancakes then cook until lightly golden on both sides for 1 to 2 minutes more.
Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary.
Serve the pancakes immediately with toppings of your choice or keep them warm in a 200 degree F oven.
In a 2-cup liquid measuring cup, combine the milk and vinegar. Stir to combine and let this homemade “buttermilk” mixture rest until it is lightly curdled for at least 5 minutes.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
To the buttermilk mixture, add the egg, melted butter, maple syrup, and vanilla. Whisk until thoroughly blended.
Pour the liquid mixture into the flour mixture. Stir just until combined. Let the batter rest for 5 minutes.
Heat a heavy cast-iron skillet or nonstick griddle over medium-low heat.
Gently stir the batter one last time. Using a ⅓-cup measuring cup, scoop batter onto the warm skillet, leaving a couple of inches around each pancake for expansion.
Cook until small bubbles form on the surface of the pancakes for 2 to 3 minutes. Flip the pancakes then cook until lightly golden on both sides for 1 to 2 minutes more.
Repeat the process with the remaining batter, adding more oil and adjusting the heat as necessary.
Serve the pancakes immediately with toppings of your choice or keep them warm in a 200 degree F oven.
