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Fluffiest Whole Wheat Buttermilk Pancakes
Fluffiest whole wheat buttermilk pancakes ever! White whole wheat flour lightens the “wheat-y” taste & whole wheat pastry flour adds tenderness. Mmmm!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 342 kcal
Course:
Breakfast
Cuisine:
American
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 beaten
- 2 cups non-fat buttermilk
- 2 teaspoons vanilla
- nonstick cooking spray
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.
Cup of Yum
Notes
- I sometimes have two frying pans going to finish cooking faster!
Nutrition Information
Calories
342kcal
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 342
% Daily Value*
| Calories | 342kcal | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.