Whole Wheat Buttermilk Pancakes
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Whole Wheat Buttermilk Pancakes

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!
Prep Time10 mins
Cook Time15 mins
Resting Time10 mins
Total Time25 mins
Course: Breakfast, Pancakes
Cuisine: American
Keyword: Whole Wheat Buttermilk Pancakes
Servings: 15
Calories: 102kcal
Author: Bernice

Ingredients

Dry Ingredients

  • 2 cups White Whole Wheat Flour
  • 1 tsp Salt
  • 2 tbsp Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda

Wet Ingredients

  • 2 Eggs
  • 2 cups Buttermilk Light
  • 2 tbsp Butter melted
  • 1 tsp Vanilla Extract

Instructions

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.

Griddle Preparation

  • 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.

Freezer Preparation

  • 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.

Notes

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.