Whole Wheat Pancakes

My simple whole wheat pancakes are flavored with a touch of vanilla and buttermilk. They make a nutritious breakfast and pair nicely with fresh fruit and pure maple syrup!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 5

Total Time 15

Servings 6" pancakes

Calories 265kcal

Author Sam Merritt

Equipment

Ingredients

2 cups (250 g) whole wheat flour
¼ cup (50 g) granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups (473 ml) buttermilk may substitute whole milk, see note
2 large eggs lightly beaten
1 ½ teaspoons vanilla extract
4 Tablespoons (57 g) unsalted butter melted
Butter or neutral cooking oil like avocado oil, for cooking

Instructions

In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, and salt.
2 cups whole wheat flour, ¼ cup granulated sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt
In a separate medium-sized bowl, whisk together buttermilk, eggs, and vanilla until well combined.
2 cups buttermilk, 2 large eggs, 1 ½ teaspoons vanilla extract
Slowly drizzle melted butter into milk mixture and whisk well (it’s OK if the butter separates some or the mixture appears curdled).
4 Tablespoons unsalted butter
Pour wet ingredients into the dry ingredients and use a spatula to gently fold ingredients together until just combined. Take care to not over-mix or the pancakes will be dense and rubbery. Use your spatula to poke around for pockets of flour and gently break them up, but a few flour streaks can remain and a lumpy batter is OK.
Set batter aside while you preheat your skillet (giving the batter a few minutes to rest while the skillet warms helps it develop and thicken a bit).
Lightly brush a neutral cooking oil onto skillet and place on burner over medium/low heat. Allow skillet to preheat for several minutes before adding your batter. (Once skillet is preheated you should be able to feel the heat if you hover your hand several inches above the pan.)
Butter or neutral cooking oil
Scoop ½ - ⅔ cup pancake batter into pan and allow to cook for several minutes. The pancake is ready to flip when the edges start to look cooked and bubbles in batter begin to burst. Use a spatula to carefully flip the pancake over and allow it to cook for several more minutes until it is a golden brown.
Repeat until all batter is used, brushing the pan with oil between each pancake.
Serve warm topped with butter, syrup, or whipped cream!

Notes

Buttermilk vs milk

I found buttermilk yielded the best results (thicker, fluffier pancakes with better depth of flavor). However, whole milk does work nicely here too if you don’t have buttermilk.

Storing

You can store the batter covered in the refrigerator for up to 48 hours before cooking. Cooked pancakes can be cooled and stored wrapped in foil or in an airtight container in the refrigerator for up to 5 days (or they can be wrapped and frozen for several months). You can rewarm in the toaster or place them on a baking sheet in an even layer and warm for several minutes in a 350F (175C) oven

Nutrition