Every Sunday after church we have a big brunch, and often it’s pancakes. I know there’s a thousand recipes for pancakes out there, but this is the one that I use and love. They’re nice and fluffy and thick, and can be made with either all-purpose or whole wheat flour.
I generally use half whole wheat so they’re a bit healthier, and serve them with fruit and whipped cream or maple syrup. Such a great brunch recipe as it comes together quickly and the leftovers (if there are any), freeze and reheat beautifully for quick weekday breakfasts. Hope you like them as much as we do!