Hello Villagers. New family rule in our household: kids are not allowed to go with mom to SAMS. It never ends well. I always wind up with ample food items that we don’t need and/or don’t have space for. This last round the kiddos convinced me (in a moment of weakness) to buy some frozen mini pancakes. I have to admit, I loved having another quick breakfast option. Being able to microwave them in 30-60 seconds for an easy morning meal before school was fantastic. I realized that with a little extra effort, I could make my own freezer pancakes that are healthier than the store bought version. These whole wheat cinnamon pancakes can be made the morning of or in advance and frozen for a SUPER quick school breakfast.
Begin by mixing your dry ingredients together in a large bowl. I used a full 1 3/4 cups of whole wheat flour. If your crew is not used to the taste and texture of 100% whole wheat, I recommend starting off with a 50/50 blend of whole wheat and all-purpose flours. You can then gradually increase the amount of whole wheat flour used each time you make this recipe to help your kids (and maybe yourself) adjust.
Next, mix together your wet ingredients. Quick note on buttermilk, I rarely ever have it on hand and use a substitute 95% of the time. For each cup of buttermilk, pour 1 tablespoon of lemon juice into the measuring cup and pour in enough milk to make up the remaining 1 cup of buttermilk. Let that mixture sit for 5 minutes before using.
Pour your wet ingredients into the bowl of dry ingredients. Mix gently until just combined. This will thicken a little as it sits. Next, heat a griddle to medium temperature. When the griddle is hot, use a tablespoon to measure out mini pancakes or use 1/4 cup of batter for regular sized cinnamon pancakes. When the pancakes begin to bubble on top, it’s time to flip them.
Serve these cinnamon pancakes warm or freeze for later. If freezing, place pancakes in single layer on a baking sheet. Wrap well with plastic wrap and place in freezer. Once frozen, pancakes can be stored in a freezer safe container or ziplock bag. When ready to prepare, place pancakes in a single layer on a microwave safe plate, heat for 30 seconds, flip and heat for an additional 15-30 seconds.
Whole Wheat Cinnamon Pancakes
- 1 3/4 cup Whole Wheat Flour
- 2 tbsp Sugar
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1 tbsp Ground Cinnamon
- 2 1/4 cup Buttermilk
- 2 large eggs
- 3 tbsp Vegetable Oil
- Add whole wheat flour, sugar, baking powder, baking soda, salt, and cinnamon to a large bowl. Stir to combine.
- In a separate bowl, add buttermilk, eggs, and vegetable oil. Stir to combine.
- Add the wet ingredients to the bowl of dry ingredients.
- Stir gently until just combined.
- Heat griddle to medium heat. Once hot, add batter by the tablespoon to make mini pancakes or use a 1/4 cup of batter for regular sized pancakes.
- Heat until pancakes begin to bubble on top, then flip. Cook until lightly browned on bottom and cooked through.
- Serve warm or freeze for later.