Good, Bad, and Yummy Pancakes
These cinnamon-accented pancakes use a mixture of all-purpose and whole wheat flour.
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.
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.