Whole Wheat Pancakes
Ingredients
- 1 cup whole wheat flour)
(5 ounces by weight
- 2 tsp sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk*
- 1 egg
- 2 tbsp melted butter**
- butter for greasing the griddle
Directions
- 1
In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt.
- 2
In another bowl, whisk to combine the buttermilk, egg, and melted butter.
- 3
Whisk the wet mixture into the dry ingredients, and stir the two together until just barely mixed. You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough.
- 4
Preheat a nonstick griddle to 375 degrees F and grease the surface with butter.
- 5
Add small scoops of pancake batter (the batter will be thick) and use a cookie scoop to gently smooth the scoop into a flatter circle.
- 6
Cook for a few minutes, until you see little bubbles forming on the surface.
- 7
Flip the pancakes and cook for a couple minutes on the other side. If you peek underneath, the bottom should be golden brown.
- 8
Serve with butter, pure maple syrup, or sliced fruit. Enjoy!
Whole Wheat Pancakes
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About this Recipe
Craving a wholesome breakfast that feels indulgent but fits a healthier lifestyle? These Whole Wheat Pancakes are your answer, offering a delicious start to any day with the goodness of 100% whole wheat. They're designed to deliver authentic pancake satisfaction without compromising on nutritional value.
What sets these apart is their commitment to using only whole wheat flour, delivering a hearty texture and rich, nutty flavor often missing from lighter, all-purpose flour versions. You don't have to compromise on taste to enjoy a more nutritious option for breakfast or brunch, making this recipe a true winner for health-conscious foodies.
Prepare for a stack of deeply satisfying pancakes that strike a perfect balance between fluffy and substantial. The whole wheat flour lends a lovely, subtle earthiness and a tender crumb, while the buttermilk ensures a delightful tang and a tender, light rise. Each bite is wholesome, comforting, and surprisingly flavorful, proving that healthier choices can be utterly delicious. They're hearty enough to keep you full through the morning without feeling heavy.
Customization & Variations
- For a touch of sweetness or texture, consider folding in fresh berries, sliced banana, or chocolate chips into the batter before cooking. These additions complement the robust flavor of the whole wheat beautifully.
- If you don't have buttermilk on hand, you can easily make a substitute. Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill the rest with regular milk (dairy or non-dairy) to make 1 cup; let it sit for 5 minutes before using.
- To make these pancakes even richer and more complex, a dash of pure vanilla extract can be added to the wet ingredients.
These Whole Wheat Pancakes are perfect for a relaxed weekend breakfast, a special brunch gathering, or even a quick weekday treat. Serve them warm with your favorite toppings like fresh fruit, pure maple syrup, a dollop of yogurt, or a sprinkle of chopped nuts for an extra layer of flavor and texture.