Description
Delicious and fluffy whole wheat pancakes perfect for a hearty breakfast.
Ingredients
Scale
- 3 cups whole wheat flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1½ teaspoons baking soda
- 1½ teaspoons salt
- 3 large eggs
- 3 cups buttermilk
- 1/3 cup butter (melted)
- 1 tablespoon vanilla extract
Instructions
- In a medium-sized mixing bowl, add the whole wheat flour, sugar, baking powder, baking soda, and salt and whisk to combine.
- In a large measuring cup, combine the eggs, buttermilk, melted butter, and vanilla extract and whisk to break up the eggs.
- Add the wet ingredients to the dry ingredients and gently fold them together until well-combined. Set aside. (Note: You don’t want to overmix—the mixture should still be a little lumpy)
- Heat a pan or non-stick griddle over medium heat, then add about a tablespoon of butter to grease the pan.
- For each pancake, pour about 1/3 cup batter on the griddle and let it spread out into a 4″ round pancake. Depending on the size of your pan, you may be able to cook up to 3 at a time.
- Allow the pancakes to cook until bubbles appear on the surface and the edges are beginning to look cooked, or about 2 minutes. Flip the pancakes, using a spatula, and continue to cook the other side until golden and cooked through, or about 1 minute more.
- Repeat this process with remaining batter. Serve pancakes with butter, syrup, or your favorite toppings. Enjoy!
Notes
- Note: You don’t want to overmix—the mixture should still be a little lumpy.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Griddle
- Cuisine: American
Nutrition
- Serving Size: 2 pancakes
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 120mg