Fluffy Whole Wheat Pancakes with Maple Glaze

1.In a large bowl, whisk together the whole wheat flour, brown sugar, baking powder, baking soda, and salt until thoroughly combined.

2.In a separate medium bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.

3.Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. Do not overmix; a few lumps are acceptable for fluffy pancakes.

4.Heat a large non-stick griddle or heavy skillet over medium heat (about 175°C). Lightly grease the surface with butter or non-stick spray.

5.Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2 to 3 minutes, or until bubbles begin to appear on the surface and the edges look set.

6.Flip the pancakes carefully with a spatula and cook for another 1 to 2 minutes on the second side, until golden brown and cooked through.

7.Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter. Repeat the greasing and cooking process as needed.

8.Serve immediately stacked high, drizzled generously with warm maple syrup and topped with fresh mixed berries.