Makes 4 servings. 20 minute cook time.

Goes great with whatever you love to have your pancakes with.


  • 1¼ cups all purpose flour

  • 1 cup whole wheat flour

  • 1 tsp salt

  • 4½ tbsp sugar (or ½ tsp Monk fruit)

  • 2 tsp baking powder

  • 1 tsp cinnamon

  • 3 eggs, at room temperature, beaten

  • 2¼ cups milk, at room temperature (add more for thinner cakes)

  • 4½ tbsp melted butter, at room temperature


  1. In a large bowl, mix all dry ingredients together well, ensuring there are no clumps.

  2. In a separate bowl, mix wet ingredients together, whisking melted butter in slowly after all other ingredients.

  3. Make a small well in the middle of the dry ingredients and pour in wet ingredients. Slowly mix everything together until you have a uniform batter. Add more milk if batter is thicker than your liking.

  4. In a large non-stick frying pan over medium heat, use a paper towel to rub some butter all over cooking surface.

  5. Using a ladle, pour a dollop of batter into pan and let it spread. Once bubbles start forming and popping on top of the pancake (about 2-3 minutes), flip with a spatula. Cook for another 1-2 minutes, until a pale golden brown colour. Repeat with rest of batter.

This recipe is adapted from the Joy of Cooking's Pancake recipe.