Description
Delicious and wholesome whole wheat pancakes made with simple ingredients like whole wheat pastry flour and buttermilk. These pancakes are light, fluffy, and perfect for a hearty breakfast or brunch, offering a nutritious alternative to traditional pancakes.
Ingredients
Scale
Dry Ingredients
- 2 cups whole wheat pastry flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (optional)
Wet Ingredients
- 2 large lightly beaten eggs
- 2 cups buttermilk
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Sheet Pan: To keep pancakes warm while cooking the entire batch, preheat your oven to 200°F and place a large sheet pan inside the oven.
- Mix Dry Ingredients: In a large bowl, combine 2 cups whole wheat pastry flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground nutmeg if using. Stir well to evenly distribute all dry ingredients.
- Add Wet Ingredients: Add the 2 lightly beaten eggs, 2 cups buttermilk, and 1 teaspoon vanilla extract to the dry mix. Whisk gently until just combined with a few lumps remaining. Avoid overmixing to keep pancakes fluffy. Let the batter rest for about 10 minutes to allow ingredients to meld.
- Heat Skillet or Griddle: Preheat a large skillet or griddle over medium-high heat until hot. Grease the cooking surface lightly with cooking spray, oil, or melted butter. Just before cooking pancakes, reduce the heat to medium.
- Cook Pancakes: For each pancake, spoon about 1/3 cup of batter onto the hot surface. Cook for 2-3 minutes until bubbles form on the edges and the surface looks dry. Gently lift a side with a spatula to check if the bottom is golden brown. When ready, flip and cook the other side for about 2 1/2 minutes or until golden and cooked through.
- Keep Warm: Remove cooked pancakes and place them on the preheated sheet pan in the oven to keep warm while you cook the remaining batter. Re-grease the pan if necessary before adding more batter.
- Serve: Serve pancakes warm topped with butter, warm maple syrup, and your favorite toppings. Enjoy a nutritious and tasty meal!
Notes
- Do not overmix the batter to avoid dense pancakes; some lumps are okay.
- Nutmeg adds a warm flavor but is optional.
- Use a non-stick skillet or griddle for best results.
- Keep cooked pancakes warm in a low-temperature oven to serve warm pancakes all at once.
- You can substitute buttermilk with milk plus a tablespoon of lemon juice or vinegar if needed.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Keywords: whole wheat pancakes, healthy pancakes, breakfast recipe, buttermilk pancakes, easy pancake recipe, homemade pancakes
