100% whole wheat pancakes - hearty, healthy, and FLUFFY! Kid tested and approved.
In a large bowl, combine the sugar and orange zest and rub together with your fingers. Then add whole wheat flour, baking powder, and salt, and whisk to combine.
In a medium bowl, whisk the egg yolks, milk, melted butter, and vanilla until smooth.
In a small bowl, beat the egg whites until stiff peaks form. Set aside.
Pour the wet ingredients into the dry ingredients and whisk until just combined. Then gently fold in the beaten egg whites.
Heat your griddle to medium heat and grease with a small amount of butter. Using a 1/3 cup measuring scoop, pour pancake batter onto the griddle. Cook until tiny bubbles appear on the surface, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes.
Serve immediately, or keep warm on a sheet pan lined with parchment paper in a preheated 200F oven.
If not using orange zest (although I highly recommend it!), just add the sugar directly into the dry ingredients.
Recipe yields approx 10-12 small/medium-size pancakes. One serving is calculated as 3 pancakes.