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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.