Whole Wheat Buttermilk Pancakes

These Whole Wheat Buttermilk Pancakes are a staple in our home. Serve with butter, fresh fruit or berries and a drizzle of maple syrup for wholesome and a deliciously healthy way to start the day. Yields 16 pancakes or 8 (2 pancake) servings.

Course Breakfast & Brunch

Cuisine American

Keyword breakfast, brunch, buttermilk, griddlecakes, hotcakes, pancakes, whole wheat

Prep Time 10

Cook Time 8

Additional Time 2

Total Time 20

Servings servings

Calories 219

Author Laurie McNamara

Equipment

Presto 7072, Black Slimline Griddle, 22"

Ingredients

1 cup whole wheat flour
1 cup unbleached all purpose flour
3 tablespoons sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
1/2 teaspoon nutmeg
3 cups low-fat buttermilk
2 large eggs slightly beaten
3/4 teaspoon vanilla extract
3 tablespoons melted butter
nonstick spray for griddle

Instructions

In a mixing bowl, measure and add flours, sugar, baking soda and powder, salt and ground nutmeg. Use a whisk to combine.
In a large liquid measuring cup or bowl, measure the buttermilk and add in the eggs and vanilla. Whisk until combined.
Pour the buttermilk into the bowl with the dry ingredients. With a rubber spatula, mix until just about combined. Lastly, pour in the 3 tablespoons (melted and cooled) butter and stir to fully incorporate.
Allow the batter to rest while you preheat your griddle to 375° for 10 to 15 mintues.
Once preheated, reduce temperature to 350-360° and grease with butter or coconut oil.
Pour ¼ cup of batter per pancake onto the griddle.
The pancakes are ready to flip when the holes at the top pop and don't fill back in with batter or the bottom is golden and the edges set. About 3 mintues.
Flip and continue cooking for 1 to 2 mintues.
Keep the pancakes warm in a rimmed metal baking sheet warm 200° oven on an oven safe plate. Repeat with remaining batter.

Nutrition