By Erin Wainwright on February 26, 2020 in Food, Recipes

These pancakes are made with some whole wheat flour so they’ll fill you up a bit more than regular pancakes do. Whole wheat flour is a little heavy so the vinegar and baking soda combination helps to add some fluffiness.

This recipe makes a lot of pancakes! Leftovers are great the next morning cooked in the toaster.

These pancakes are also great to make while camping. Just mix all the dry ingredients before hand to save time and packing space.


A more filling pancake but still light and fluffy.
Prep Time15 mins
Cook Time30 mins
Course: Breakfast
Keyword: Breakfast, Pancakes
Servings: 6 people


  • 2 1/4 cups milk or milk substitute
  • 5 tbsp white vinegar
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 6 tbsp white sugar
  • 3 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 1 1/2 tsp baking soda
  • 1 tsp cinnamon optional
  • 6 tbsp olive oil
  • 1 tsp vanilla extract optional
  • cooking spray


  • In a large bowl, mix the milk (or milk substitute) with the vinegar and let sit for about five minutes.
  • While waiting for the milk, in a smaller bowl mix together the all-purpose flour, the whole wheat flour, sugar, baking powder, salt, baking soda and cinnamon. Set aside.
  • In the bowl with the milk and vinegar add the eggs, olive oil and vanilla. Whisk until fully combined.
  • Pour the dry ingredients into the wet ingredients and mix thoroughly until smooth and all the lumps are gone.
  • Heat a large skillet or griddle over medium heat and coat with cooking spray. Pour about 1/4 cup of the pancake batter into the skillet and cook it until bubbles appear on the surface. Flip the pancakes with a spatula and cook the other side until it is browned.