100% Whole Wheat Buttermilk Pancakes
Who doesn't like a warm stack of fluffy buttermilk pancakes? This recipe is just that, with the added benefit of it being made using 100% whole wheat...not that anyone will be able to tell!
Servings: 3
Calories: 314kcal
Ingredients
- 1 cup buttermilk (or 1 cup milk + 2 tbsp fresh lemon juice)
- 1 cup stone ground whole wheat pastry flour
- 2 tbsp raw cane sugar (finely blended)
- ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp Himalayan salt
- ¼ tsp cinnamon powder
- 1 large egg
- 2 tbsp salted butter melted
- 2 tsp vanilla extract
Instructions
- If making buttermilk: combine 1 cup milk and 2 tbsp fresh lemon juice and set it aside to thicken for 5-7 minutes.
- In a large bowl, sift flour, sugar, baking powder, baking soda, salt and cinnamon together.
- Whisk the egg, vanilla extract, and melted butter together and add it to the buttermilk. Whisk to fully blend all wet ingredients together.
- Add the wet mixture to the dry mixture, and, using a fork, gently stir until just combined* (see note). The batter will be thick and slightly lumpy (lumps are okay!) Using a spatula, gently scrape down the sides of the bowl, leaving no dry flour behind. Note: Do not overmix your batter.
- Heat a griddle or cast iron pan until hot but not smoking. Brush the surface with butter and pour on approximately ⅓ cup of batter for each pancake (medium sized).
- Cook until bubbles begin to form on the top and you can easily slide your spatula under your pancakes. Flip your pancakes and cook on the other side for a couple more minutes until the underside is golden brown.
- Remove your fully cooked pancake and place onto a plate lined with paper towels.
- Enjoy with fresh fruit, nuts, maple syrup or even some homemade Nutella!
Notes
- *Using a fork to mix the batter ensures that the mixture isn't overworked. The buttermilk is going to instantly react with the baking soda which will cause air pockets to form, we want this as this is what gives our pancakes amazing fluff that is amplified further once we cook them and the dual acting baking powder kicks in.
- If you notice your pancakes are cooking too quickly or burning, lower the heat and allow the griddle or pan to cool off a bit before cooking your next batch.
- This recipe makes either 6 large pancakes, 9 medium pancakes or 12 small pancakes depending on how you portion it out. 3 medium pancakes are considered to be 1 serving size.
Nutrition
Calories: 314kcal | Carbohydrates: 42g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 476mg | Potassium: 360mg | Fiber: 4g | Sugar: 13g | Vitamin A: 459IU | Calcium: 151mg | Iron: 2mg