Whole wheat cinnamon chip pancakes recipe

This has become one of our favorites. I am in love with the flavor combination of whole wheat and cinnamon. Of course, I am about cinnamon the way other people are about chocolate, so I’m kind of guaranteed to love this.

I buy my cinnamon chips at King Arthur Flour, but I recently found them at The Prepared Pantry, and I’ll be ordering them to see if they are the same quality (they look just the same, don’t they?). The KAF chips have fantastic flavor and a perfect consistency.

Whole wheat cinnamon chip pancakes

I make very tasty pancakes. I do not make very pretty pancakes.

1 cup all-purpose flour
1 cup whole wheat flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup buttermilk powder*
2 cups milk
2 large eggs, separated
1/4 cup butter, melted
1 cup cinnamon chips

Whisk the flours, sugar, salt, baking powder, baking soda, and buttermilk powder in a large bowl. In a small bowl, whisk the milk and egg whites. Mix the yolks with the butter and then mix that into the milk mixture. Add the wet ingredients to the dry ingredients all at once and mix just until everything is moistened. Fold in 3/4 cup of the chips.

Heat a frying pan over medium high heat until a water droplet skitters along the surface. Meanwhile, heat your oven to the lowest setting and put a large cookie sheet in it. Spray the frying pan with non-stick spray or brush it with oil and scoop the batter into the pan 1/4 cup at a time.  Sprinkle some of the remaining chips on the pancakes.

When the bubbles form around the edges, flip the pancakes and cook until the other side is brown.

Remove the pancakes to the cookie sheet in the oven, spray the pan again, and cook the next batch of pancakes until they are all cooked.

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If you have leftovers, spread them out on a cookie sheet so that none are on top of each other and freeze them for a few hours. Then put them into a ziploc bag, so you can pull out as many or as few pancakes at a time as you want. They reheat nicley in the microwave, or you could try the toaster, although I’d be a bit leery of the chips melting in the toaster.

This time when I made these, I followed this tip for the syrup. Oh, WOW, was that tasty.

All in all, this breakfast-for-dinner cost me about $4, with leftovers in the freezer for quick breakfasts. AND it was very tasty, with 5 stars from all of the kids.

This post linked to:

• Frugal Fridays
• Foodie Friday
• Food on Fridays
• Friday Food
• Grocery Cart Challenge