This post contains affiliate links to products mentioned. For more information, read my disclosure policy.
This post contains affiliate links to products mentioned. For more information, read my disclosure policy.
This post contains affiliate links to products mentioned. For more information, read my disclosure policy.
These Whole Wheat Pancakes are a go-to recipe because they are light, fluffy and absolutely delicious. My kids love them. And, I can almost make them in my sleep, which is good because usually when I start flipping pancakes, my coffee isn’t ready yet.
Don’t those look delicious? You know you want to make some. The recipe is below, but be sure to read the step-by-step post here:
How to Make the Best Fluffy Whole Wheat Pancakes
- Category: breakfast
Ingredients
- 3/4 whole wheat flour
- 1/4 all-purpose flour
- 1 tablespoon brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 cup of buttermilk (or 1 cup milk with 1 tablespoon of vinegar added)
- 2 tablespoons vegetable oil
Instructions
- Combine flour, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
- Form a well in the center of the flour mixture and pour the egg into the well.
- Add buttermilk (or sour milk substitute) and vegetable oil.
- Stir just until combined.
- To cook, poor 1/3 cup of batter onto hot, greased griddle. Cook over medium heat until bubbles start to form and pop then flip the pancake over to cook the other side.
- Serve while warm with butter and maple syrup.
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