Easy Whole Wheat Buttermilk Pancakes

Fluffy and delicious pancakes made with whole wheat flour and buttermilk. They are super easy to make and because they are whole grain they make an excellent healthy breakfast.

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: 4½” pancakes

Calories: 115kcal

Author: Jessica and Merissa

Equipment

Electric griddle optional

Ingredients

1 cup (128 g) Hard white wheat flour
1 teaspoon (4 g Baking powder
½ teaspoon (3 g ) Baking soda
¼ teaspoon Salt
1 cup (240 g) Buttermilk
1 large Egg
2 tablespoons (26 g) Oil

Instructions

In a medium or large bowl whisk the dry ingredients together.
1 cup (128 g) Hard white wheat flour, 1 teaspoon (4 g Baking powder, ½ teaspoon (3 g ) Baking soda, ¼ teaspoon Salt
Add the wet ingredients and whisk until combined.
1 cup (240 g) Buttermilk, 1 large Egg, 2 tablespoons (26 g) Oil
Preheat an electric griddle or large frying pan to medium/low heat. Coat the pan/griddle with butter or oil and pour ¼ cup batter portions onto the hot surface. Let cook 2-3 minutes or until the bottoms are golden brown and the tops start to bubble. Flip and cook on the other side until done (2-3 minutes). The tops should spring back when lightly pressed with your finger. Repeat with remaining batter. Serve immediately or cool and store.

Notes

If the batter is too thick you can thin it out with more buttermilk or regular milk

Nutrition