- 1 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/3 cup white sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon ground cinnamon (optional)
- 2 cups milk
- 1 tablespoon vanilla extract
- 2 eggs, beaten
- 1 tablespoon vegetable oil, or as needed
Whisk all-purpose flour, whole wheat flour, white sugar, baking powder, salt, and cinnamon together in a large bowl. Make a well in the center of the dry ingredients.
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Pour milk and vanilla extract into the well; add beaten eggs. Mix wet and dry ingredients together until smooth.
Grease a skillet with oil and heat over medium heat.
Pour 1/4 cup of batter per pancake into the hot skillet; cook until bottom is golden brown and there are many small pinholes in the top of the pancake, about 2 minutes. Flip pancake and continue cooking until golden brown and the middle of the pancake is set, 2 to 3 minutes. Repeat with remaining batter, greasing skillet with oil between pancakes as needed.