Fluffy Whole Wheat Pancakes
Plus, the pleasant embrace of whole wheat flour’s nutty flavor and buttermilk’s subtle tang make for an especially gratifying and hearty take on the beloved pancake. Serve them with the drizzle of sweet sauce that I have also provided, but know that the pancakes are perfectly balanced, tasted only slightly sweet, and perfect for everyday breakfasts as well as 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
- Start with the dry ingredients: In a big bowl, mix the whole wheat flour, sugar, baking powder, baking soda and salt. This is critical for consistent results as we want to make sure the dry ingredients are well-mixed, to get even distribution.
- Stir in the buttermilk, eggs and oil. Fold in all the ingredients together gently until well combined, without overmixing. A batter that’s a little lumpy is what you want if you want the light, fluffy texture that characterizes perfect pancakes.
- Heat a skillet (9 or 10 inches), over medium heat until bottom is evenly warmed. Spray the surface lightly with cooking spray. Using about 1/4 cup of batter per pancake, pour batter into the skillet, spacing pancakes well apart to allow for floating.
- Spoon the batter into the mixture and cook until bubbles form on the surface and burst. When this happens carefully flip the pancake and cook until the bottom is golden brown. Repeat with the remaining batter, adjusting heat as needed to avoid browning.