WHOLE-WHEAT BUTTERMILK PANCAKES
If you know me at all, you know that I love breakfast. This recipe was born one morning when I had just a little regular flour on hand, but a lot of whole-wheat flour, and some almost-spoiled milk in the fridge. So I decided to make these delicious pancakes with the milk before it went all the way bad. Sour milk and buttermilk can be used interchangeably in this recipe, or you can make a facsimile of buttermilk yourself (see Cook's Note). Chocolate and berries are excellent on these pancakes, as are other toppings like maple syrup and whipped cream, though I admit to devouring an entire rather large pancake with no toppings at all since I just couldn't wait.
Provided by Vallery Lomas
Categories main-dish
Time 30m
Yield 12 pancakes
Number Of Ingredients 11
Steps:
- Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil and eggs together in a medium bowl. Make a small well in the dry ingredients and pour the wet ingredients into the well. Whisk until just combined. The batter may be slightly lumpy.
- Heat a pancake griddle or large nonstick skillet over medium heat. Add the butter and swirl or stir to coat the surface. Working in batches, spoon about 1/4 cup batter per pancake onto the griddle or skillet. Flip the pancakes when the tops are covered with bubbles and the edges are lightly browned and set. Cook the other side for an additional 1 to 2 minutes. Remove from the griddle or skillet and continue until all the batter is used, adding more butter as needed.
- Serve the pancakes with your choice of chocolate syrup (or melted chocolate ganache), berries, maple syrup and/or whipped cream.
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Suhag Ahmad
[email protected]I'm not usually a pancake person, but these pancakes changed my mind. They're so delicious, I could eat them every day.
bhuwan gurung
[email protected]These pancakes are so good! I love the crispy edges and the fluffy interior.
Peter Eka
[email protected]I've made these pancakes several times now, and they're always a hit. They're the perfect pancake recipe for any occasion.
Shnawar Toor
[email protected]I love that this recipe uses buttermilk. It gives the pancakes a really nice tangy flavor.
GM Raju
[email protected]I made these pancakes for my friends for brunch, and they were a huge hit! Everyone raved about how delicious they were.
George Pitman
[email protected]These pancakes are perfect for a lazy Sunday morning breakfast. They're easy to make and they taste amazing.
Md shobur Pramanik
[email protected]I'm so glad I found this recipe! I've been looking for a good whole wheat pancake recipe for ages.
Pratima Gurung
[email protected]I'm always looking for new pancake recipes, and this one is definitely a keeper. I can't wait to try it again soon.
Rylan Lawson
[email protected]I love that this recipe uses whole wheat flour. It makes the pancakes a lot healthier, and it doesn't sacrifice any of the flavor.
Robert Willhight
[email protected]These pancakes are the perfect way to start your day. They're filling and satisfying, but they won't weigh you down.
Ben Slates
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make these pancakes without any problems.
Namutebi shirati
[email protected]I've tried a lot of pancake recipes, but this one is by far my favorite. The pancakes are always perfect - light, fluffy, and golden brown.
prince muzeed
[email protected]I made these pancakes for my family on Sunday morning, and they were a hit! Everyone loved them, even my picky kids.
Ezra Taylor
[email protected]I'm not a big fan of pancakes, but these were really good! The whole wheat flour gave them a nice nutty flavor, and the buttermilk made them extra moist.
FISHSOHARD
[email protected]These pancakes were so fluffy and delicious! I loved the hint of tang from the buttermilk. I will definitely be making these again.