How To Make Whole Wheat Pancakes?
Fluffy and tasty pancakes made with whole wheat flour and buttermilk.
YIELD Serves 3-4, Makes 10 pancakes
PREP TIME 5 minutes to
10 minutes.COOK TIME 15 minutes.
INGREDIENTS
- 4 tablespoons (1/2 stick) unsalted butter
- 1 1/4 cups whole-wheat flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/4 cups buttermilk or whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- Cooking spray
- Butter and maple syrup, for serving
INSTRUCTIONS
1. place 4 tablespoons of unsalted butter in a medium microwave-safe bowl and microwave in 15-second increments until melted, about 45 seconds total.
2. place 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave in 15-second increments until melted, about 45 seconds total.
3. In a large mixing bowl, combine 1 1/4 cups whole wheat flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt; whisk to combine.
4. add 1 1/4 cups buttermilk or whole milk, 1 large egg, and 1 teaspoon vanilla extract to the bowl with the butter and whisk to combine. Add to flour mixture and mix until dough is smooth and no longer has dry streaks.
5. Heat a grill pan, large cast iron, or non-stick skillet over medium heat and coat with cooking spray. Add 1/4 cup of the batter to the pan, 3 for a 12-inch pan. Bake the pancakes until the bottom is golden brown and bubbles form on top, 2 to 3 minutes. Flip the pancakes with an apartment spatula and bake until the second side is golden brown, about 2 minutes longer. Reduce heat to medium-low if pancakes brown too quickly.
6. Transfer the pancakes to a baking sheet in the oven. Repeat the baking process for the remaining batter. Serve with more butter and maple syrup.