Fluffy Whole Wheat Pancakes
The rich flavor of whole wheat flour pairs beautifully with the slight tang of buttermilk, creating a satisfying bite in every forkful. Balanced with just the right touch of sweetness, they’re ideal for both everyday breakfasts and weekend brunches.
Ingredients
- 2 large eggs
- 2 cups whole wheat flour
- 2 1/4 cups buttermilk
- 1/4 cup canola oil or vegetable oil
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, thoroughly combine the whole wheat flour, sugar, baking powder, baking soda, and salt. These dry ingredients should be evenly distributed to ensure consistent results.
- Add the buttermilk, eggs, and oil to the dry mixture. Stir gently until all components are incorporated, taking care not to overmix. A slightly lumpy batter is ideal for soft and fluffy pancakes.
- Heat a skillet over medium heat until evenly warm. Lightly coat the surface with cooking spray. Using a ladle or measuring cup, pour approximately 1/4 cup of batter onto the skillet for each pancake.
- Allow the batter to cook until bubbles appear and begin to pop on the surface. Carefully flip the pancake and continue cooking until the underside is golden brown. Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
Notes
Serve warm and enjoy your freshly made Fluffy Whole Wheat Pancakes.