Whole Wheat Buttermilk Pancakes are crispy and light bringing in the homemade goodness of Buttermilk while introducing a healthier element of White Whole Wheat flour. Grab your fork to slice through these tender pancakes with crispy edges bringing together the melted butter and maple syrup. I never use box pancake mixes because making buttermilk pancakes from scratch is easy and quick. Plus as a bonus, they are freezer friendly - no one will know they were frozen!
Course: Breakfast, Pancakes
Keyword: Whole Wheat Buttermilk Pancakes
2cupsWhite Whole Wheat Flour
Pancake Batter Preparation
Sift together dry ingredients, twice, removing any chunks.
In a second bowl, mix together the wet ingredients with whisking in the melted butter.
Mix together the wet ingredients into the sifted dry ingredients being careful to not overmix. Flour that remains at the bottom of the bowl is expected.
Let the batter rest for 10-minutes.
Preheat the oven to its warm setting if you wish to keep the cooked pancakes warm in the oven.
Prepare the griddle with Olive Oil or a non-stick spray.
Preheat griddle on medium heat. When a drop of water or batter sizzles, the griddle is ready.
Pour the batter onto the griddle using a ¼ or ⅓ cup measuring cup.
Flip pancakes when bubbles start to pop forming holes that do not refill with batter. Cook for another minute or until cooked through.
Serve with butter and warm Maple Syrup.
Cool pancakes completely.
Place in a freezer safe Ziploc bag using wax paper as a divider between each pancake.
Reheat pancakes in toaster, oven, or microwave. They can be reheated from a frozen state.
Calories are approximate and do not include serving toppings. It is important to not overmix the batter to ensure light and fluffy pancakes. This should be a quick process of blending the wet and dry ingredients together. Let the batter sit for ten minutes to ensure the gluten can relax for more tender pancakes.