Name: Whole Wheat Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 2 cups (260g) whole wheat flour; 1 Tablespoon baking powder; 2 Tablespoons sugar; ¼ teaspoon salt; 2 large eggs; ⅓ cup (85g) melted unsalted butter or vegetable oil; 1 ¾ cup (420ml) buttermilk*; ½ teaspoon vanilla extract

Whole Wheat Pancakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

Author: Delphine Fortin
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 minutes
Yield: 12 pancakes 1x
Category: Breakfast
Diet: Vegetarian

Wake up to a healthy breakfast with these whole wheat pancakes. Prepared with just a handful of simple ingredients, these pancakes are super fluffy, extra thick, and perfectly moist, with a subtle nutty flavor.

Ingredients

Scale

2 cups (260g) whole wheat flour
1 Tablespoon baking powder
2 Tablespoons sugar
¼ teaspoon salt
2 large eggs
⅓ cup (85g) melted unsalted butter or vegetable oil
1 ¾ cup (420ml) buttermilk*
½ teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Combine the flour, baking powder, sugar and salt together in a large bowl.
Whisk the remaining ingredients in a medium bowl until combined. Pour into dry ingredients and whisk until combined and no large lumps remain. Do not over mix. Let the batter rest for 15 minutes on the counter before using (not mandatory but recommended).
Heat a large skillet or griddle over medium heat, and coat generously with vegetable oil. For each pancake, spoon 2 or 3 Tablespoons of batter onto skillet. Cook until the surface of pancakes have some bubbles, about 1 minute. Flip carefully with a thin spatula, and cook until set on the underside. Top with berries, maple syrup, and enjoy!

Notes

* To make your own buttermilk, measure one Tablespoon of fresh lemon juice and cover with milk until you reach 1 ¾ cup. Let sit for 5 minutes, stir, and it’s ready to use. Alternatively, you can use milk or yogurt instead of buttermilk.