These fluffy whole wheat pancakes are incredibly light and full flavored. The sour cream makes them incredibly soft, while the whole wheat flour makes them a healthful start to your day. Serve with your favorite fresh fruit, a dollop of whip cream, or simply with a drizzle of warm maple syrup.

Fluffy Whole Wheat Pancakes
Yield: about 8 pancakes; serves 4

1 1/3 cups whole wheat flour
3 tablespoons granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1/2 cup sour cream
3/4 cup whole milk
2 tablespoons unsalted butter, melted, plus more for cooking
1 teaspoon pure vanilla extract
Pure maple syrup, for serving

1) In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda and salt. In a medium bowl, whisk together the eggs, sour cream, whole milk, melted butter and vanilla extract until smooth. Whisk the wet ingredients into the dry ingredients until just combined (a few lumps are ok). Let the pancake batter rest for at least 5 minutes.

2) Meanwhile, preheat a large non-stick skillet over medium heat. Add an additional pat of butter and swirl it around the pan until it’s melted. Pour two, 1/4-cupfuls of batter onto the warm pan, and cook until the edges start to set and bubbles start to break the surface, about 2 minutes. Flip each pancake carefully and cook until the other side is golden brown, about 2 minutes more. Continue making the pancakes until all the batter is used. Serve immediately with warm pure maple syrup.

*Cook’s Note: To keep your pancakes warm, preheat an oven to 250 degrees F. Once they are golden brown and cooked through, place on a baking sheet and keep them in the oven until ready to serve.