These Whole Wheat Pancakes are made with 100% whole wheat flour and they taste absolutely delicious! They’re a healthier option to enjoy for breakfast or brunch.
1cupwhole wheat flour(5 ounces by weight)
butter for greasing the griddle
In a big bowl, whisk to combine the whole wheat flour, sugar, baking powder, baking soda, and salt.
In another bowl, whisk to combine the buttermilk, egg, and melted butter.
Whisk the wet mixture into the dry ingredients, and stir the two together until just barely mixed. You want any visible loose flour to be stirred in, but there should still be plenty of lumps. If you stir out the lumps, the pancakes will likely be tough.
Add small scoops of pancake batter (the batter will be thick) and use a cookie scoop to gently smooth the scoop into a flatter circle.
Cook for a few minutes, until you see little bubbles forming on the surface.
Flip the pancakes and cook for a couple minutes on the other side. If you peek underneath, the bottom should be golden brown.
Serve with butter, pure maple syrup, or sliced fruit. Enjoy!
*You may also use regular milk with 1 tbsp of a good quality vinegar added to it, like white wine vinegar or apple cider vinegar. Additionally, almond or cashew milk generally work well as a dairy-free substitution.**Butter has the best flavor by far, but if you need to make these dairy-free, coconut oil works too.If you have leftovers, see the blog post for instructions on freezing and reheating.