Fluffy Whole Wheat Pancakes
These Fluffy Whole Wheat Pancakes are light, wholesome, and perfect for a nourishing breakfast any day of the week!
Equipment
- Mixing Bowls
- Whisk
- Skillet or griddle
- Spatula
- Measuring cups and spoons
Ingredients
- 2 cups whole wheat flour
- 3 tablespoons granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup canola oil or vegetable oil
Instructions
- In a large mixing bowl, whisk together the whole wheat flour, granulated sugar, baking soda, baking powder, and salt.
- In another bowl, whisk together the buttermilk, eggs, and canola oil until well combined.
- Pour the wet mixture into the dry ingredients. Gently stir using a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are perfectly fine.
- Heat a skillet or griddle over medium heat and lightly grease it with a bit of oil or cooking spray. It should be hot enough that a drop of water sizzles on contact.
- Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.
- Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruits, or yogurt. Enjoy the fluffy goodness!
Notes
- Do not overmix the batter to avoid tough pancakes; some lumps are okay.
- Let the skillet heat properly before cooking to ensure even cooking.
- Cool pancakes completely before freezing with parchment paper between layers to prevent sticking.
- Substitute buttermilk with milk plus vinegar or lemon juice if needed.
- Add mix-ins like blueberries or chocolate chips for extra flavor.