Fluffiest Whole Wheat Buttermilk Pancakes

Name: Fluffiest Whole Wheat Buttermilk Pancakes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 serving
Ingredients: 1 cup white whole wheat flour; 1 cup whole wheat pastry flour; 4 teaspoons baking powder; 1/4 teaspoon salt; 2 teaspoons sugar; 2 large eggs; 2 cups non-fat buttermilk; 2 teaspoons vanilla; nonstick cooking spray

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Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
4
Calories
342 kcal
Course
Breakfast
Cuisine
American

Fluffiest Whole Wheat Buttermilk Pancakes

Holly Espinosa

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Fluffiest whole wheat buttermilk pancakes ever! White whole wheat flour lightens the “wheat-y” taste & whole wheat pastry flour adds tenderness. Mmmm!

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Ingredients

Servings

1 cup white whole wheat flour
1 cup whole wheat pastry flour
4 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons sugar
2 large eggs beaten
2 cups non-fat buttermilk
2 teaspoons vanilla
nonstick cooking spray

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Instructions

Mix flours, baking powder, salt and sugar in one bowl. In a separate bowl, beat the eggs until foamy, then beat in buttermilk and vanilla. Pour the buttermilk mixture into the dry ingredients and stir until just combined.
Spray a hot frying pan with nonstick spray . Spoon batter onto pan, making pancakes the size you like (I use about 1/4 cup/ pancake). If pancakes are too mounded, shake pan to bring them more level. Adjust heat as needed. When bubbles appear or you can tell they are browning, flip the pancakes.
Cook until second side is lightly browned. Serve immediately or pop into a 170 degree oven to keep warm while finishing the remaining pancakes.