Easy whole wheat pancakes
These easy whole wheat pancakes are a foolproof recipe anyone can make! Made with 100% whole wheat flour, they’re light, fluffy, and delicious—perfect for starting your day.
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Servings: 6 pancakes
Ingredients
- 1 cup whole wheat flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoon sugar
- 1 cup buttermilk
- 2 tablespoon melted butter
- 1 large egg
Instructions
- In a large mixing bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, mix the buttermilk, egg, and melted butter until smooth.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; it’s okay if there are a few small lumps in the batter.
- Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
- Scoop the batter onto the skillet using a ladle or measuring cup, forming pancakes of your desired size.
- Cook until bubbles form on the surface and the edges look set, then flip and cook for another minute or two until golden brown on both sides.
- Serve warm with butter, and pure maple syrup
Video
Notes
- Buttermilk substitution: If you don’t have buttermilk, you can make your own by mixing 1 cup of regular milk with 1 tablespoon of vinegar (white or apple cider vinegar). Let it sit for a few minutes until it thickens slightly, then use it as you would buttermilk in the recipe.
- Don’t Overmix: When combining the wet and dry ingredients, be careful not to overmix the batter. Stir until just combined, and it's okay if there are a few lumps. Overmixing can make the pancakes dense and less fluffy.
- Adjust Consistency: If your batter seems too thick, you can add a little more milk to achieve the desired consistency. It should be pourable but not runny.
- Freezing Pancakes: If you have leftover pancakes, they freeze really well! Just let them cool completely, then place them in a single layer on a baking sheet to freeze for 1-2 hours. Once frozen, transfer them to a freezer bag or airtight container. They’ll keep for up to 2 months.