I’m not really a morning person. I don’t have a hard time getting up in the morning, I just need at least an hour before I can really get motivated to do anything more productive than pour a bowl of cereal or drink a cup of coffee. Needless to say, breakfast isn’t usually much of a production around here. I do like to give my kids more options than oatmeal and toast however so, I get creative. I make up big batches of french toast and pancakes and we have breakfast for lunch. I then freeze all the leftovers so we can have them in the mornings over the next couple of weeks. The kids love getting something different for lunch and I love that I can still be lazy in the mornings without having to give the kids cereal everyday. Win, Win!
These pancake not only freeze well, they are also freaking delicious! Their thick and yummy and just so darn good! If you are use to the ‘just add water’ box mixes, these are not it. They have a bit of chew to them from the whole wheat and, while their still light and fluffy like any good pancake should be, they don’t get soggy after you pour syrup on them like many of the mixes do. To us, these are the perfect pancakes! And, if I weren’t so darn lazy, these pancakes actually wouldn’t be hard to make in the morning. They don’t take much more effort than the boxed variety and would most certainly be worth the little bit of extra effort. I’m just too tired!
Whole Wheat Buttermilk Pancakes
Yield 16 Pancakes
1 1/2 Cups Whole Wheat Flour
1 1/2 Cups All Purpose Flour
1 Tablespoon Baking Powder
1/2 Tablespoon Baking Soda
3/4 Teaspoon Salt
2 Cups Fat Free Milk
2 Tablespoons Lemon Juice
1 Tablespoon Honey
1 Large Egg
Preheat a griddle to medium high heat. In a liquid measuring cup, combine milk and lemon juice and set aside (this makes buttermilk). In a large bowl, combine all dry ingredients. Add milk, eggs, and honey to the dry ingredients and whisk until all ingredients are thoroughly combined. Spray griddle with nonstick cooking spray and drop 1/4 cup pancake batter onto griddle, spreading it just slightly with the bottom of a spoon. Repeat until your griddle is full (be sure to leave a bit of room between pancakes). Cook pancakes for 3 minutes, flip, and then cook for another 3 minutes. Remove from griddle. Serve and Enjoy!
To freeze: Lay pancakes flat on a baking tray, cover loosely and freeze for 1-2 hours. Remove from baking tray and place in a freezer bag or sealed storage container and freeze for up to 4 months. To thaw, remove as many as you need from the freezer and allow to sit in the fridge overnight or, warm in oven, toaster oven,or microwave. This recipe can easily be doubled or tripled for freezing.