Breakfast · By James
Buttermilk Whole-Wheat Pancakes
Cam was our pancake maker from an early age, and he was justifiably proud of his expertly flipped, perfectly browned pancakes. This was a weekend tradition for the family. When Cam and Joc grew up and moved on, Sharon and I rarely had them. The discovery of these "healthy" whole-wheat ones, with their wonderful nutty flavor and excellent texture, revived our love of pancakes! There is no added fat in the batter, just the buttermilk.
Ingredients
- 1¼ cups whole-wheat flour (add a tablespoon of ground psyllium for added fiber, if desired)
- ¾ tsp baking powder
- ¾ tsp baking soda
- ½ tsp salt
- ¼ tsp cinnamon
- 1⅔ cups buttermilk
- 2 large eggs (choose the smaller of your large eggs)
- 1–2 tbsp honey/maple syrup
- 1 tsp pure vanilla extract
- Melted butter for griddle (a couple of tablespoons is lots) — use a pastry brush
Method
- 1
Heat griddle — with our electric griddle we use the 325 degree setting. Whole wheat pancakes take longer to cook through so it's important not to have your griddle too hot (or they will start to burn before they are ready to flip).
- 2
Whisk together the flour, baking powder, baking soda, salt, and cinnamon in a large bowl. Make a well (hole) in the center of the dry ingredients.
- 3
Whisk the eggs until they are slightly thickened and frothy. Add the buttermilk, honey/maple-syrup, and vanilla. Stir slowly with a big whisk until just combined. Do not overmix.
- 4
Allow the batter to sit for 10+ minutes — to allow flour to soak up all liquid and gluten to relax (makes the pancakes tender with higher loft).
- 5
With a pastry brush, brush a circle of melted butter onto the griddle where the first cake will go, and immediately use a soup ladle to add the batter to that spot. Proceed to the next spot with butter first, then batter, and so on, until you have 4 pancakes going.
- 6
When the pancakes have begun to turn medium-brown on the bottom and starting to bubble on the top, flip them over to cook the other side.
- 7
Enjoy! One tasty and textural way to top the pancakes is with a spread of almond butter, and a sprinkling of banana slices all over, then a splash of maple syrup — amazing!
A note from James
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