These Whole Wheat Pancakes are made with 100% whole wheat flour and they taste absolutely delish! They’re a healthier option to enjoy for breakfast or brunch.
Ingredients
1 cup whole wheat flour (or whatever grain you want)
1 cup cultured buttermilk or regular milk
1 egg
3 Tablespoons melted butter (or oil)
1/2 teaspoon baking powder
1/2 teaspoon sea salt
The tricky part about making substitutions with whole wheat flour is it doesn’t have the same gluten-developing capabilities as white flour…but we don’t need to develop gluten with pancakes!
And in fact, we don’t want to.
So these can be 100% whole wheat pancakes and still have the same fluffy texture that we want, but with more nutrients and a delicious whole wheat flavor. I’d like to think that they’re the healthiest version of pancakes that still actually taste good.
Alright, let’s make these Whole Wheat Pancakes! Because I’m getting hungry.
Begin by whisking together your dry ingredients, then your wet ingredients, and combine the two into an appropriate sized bowl.
For that good ol’ light and fluffy homestyle texture, be sure leave a few lumps here and there.
Next you’re going to want to scoop small sand dollar sized scoops of batter onto a hot griddle. Let that sit for a few until you start seeing bubbles form at the top of your pancakes.
Now it’s time to flip those suckers!
Cook for another couple minutes on the other side, and serve with real maple syrup and fresh blueberries. Enjoy!
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