Fluffy Whole Wheat Buttermilk Pancakes
Soft and fluffy Whole Wheat Buttermilk Pancakes are a staple in our home! Serve with a pat of butter, fruit or berries, and a drizzle of maple syrup for a healthy breakfast. Yields 9 large pancakes.
Servings: 9 large pancakes
Calories: 233kcal
Ingredients
- 1 3/4 cups buttermilk
- 2 large eggs
- 1/4 cup oil
- 1/4 cup maple syrup or honey
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 2 1/2 cups whole wheat flour or spelt flour
- Oil for frying
Instructions
- In a large bowl, add buttermilk, eggs, oil, maple syrup, baking soda, baking powder and salt. Whisk very well until combined.
- Add flour and mix gently with spatula until combined and no lumps.
- Preheat ceramic non-stick griddle or large skillet on medium-high heat. Important for it to be hot, so oil sizzles when added. Swirl and spread a bit of oil to coat the surface. Using 1/3 cup measuring cup, spread batter in a circle shape. Cook for 3-4 minutes or until bubbles appear on top.
- Flip and cook another minute or so. You will have to reduce heat as skillet heats up during cooking. Watch carefully. Repeat until run out of batter.
- Serve hot with berries, maple syrup, yogurt, sour cream etc.
Video
Notes
- Store: We never have pancakes past day 1 when we keep them in a dish covered with towel on a counter.
- Freeze: Place in an airtight container for up to 3 months. Thaw on the counter overnight or pop in toaster from frozen.
- Buttermilk substitute: In a medium bowl, add 1 1/2 cups of any milk and 1/4 cup of white vinegar or lemon juice. Stir and let stand for 10 minutes. It should curdle somewhat and be come "buttermilk" or also known as 'sour milk'.
- You can also substitute buttermilk for leftover whey from Instant Pot yogurt production.
Nutrition
Serving: 1pancake | Calories: 233kcal | Carbohydrates: 32g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 40mg | Sodium: 292mg | Fiber: 4g | Sugar: 8g