Good, Bad, and Yummy Pancakes recipe

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Ingredients

1 ½ cups all-purpose flour
1 cup whole wheat flour
⅓ cup white sugar
2 teaspoons baking powder
1 ½ teaspoons salt
½ teaspoon ground cinnamon
2 cups milk
1 tablespoon vanilla extract
2 eggs, beaten
1 tablespoon vegetable oil, or as needed

Nutrition Info

237.5 calories
carbohydrate: 40.7 g
cholesterol: 51.4 mg
fat: 4.7 g
fiber: 2.5 g
protein: 8.1 g
saturatedFat: 1.5 g
servingSize: -
sodium: 601.8 mg
sugar: 11.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Pour milk and vanilla extract into the well, add beaten eggs. Mix wet and dry ingredients together until smooth.

  3. Grease a skillet with oil and heat over medium heat.

  4. 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.

Recipe Yield

8 servings

Recipe Note

I found a recipe here that I ended up changing so much it hardly resembled what I started out with, and my family LOVED them. I thought it would be a nice addition. These pancakes are a blend of good and not-so-good-for-you ingredients, hence the name.

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