Buttermilk Wheat Pancakes
These Buttermilk Wheat Pancakes are light and fluffy, easy to make, and delicious. Made with stone ground wheat flour for a wholesome breakfast everyone will love.
Equipment
- Griddle pan or large non-stick skillet
Ingredients
- 2 cups white wheat flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 tbsp brown sugar
- 2 cups low-fat buttermilk
- 2 eggs
- 1 tsp pure vanilla extract
Instructions
- Whisk the dry ingredients in a large mixing bowl and set aside.
- Add buttermilk, eggs, and vanilla extract to a small bowl. Whisk until well combined.
- Pour wet ingredients into the dry ingredients and gently stir with a spoon or whisk until just combined. Be careful not to overmix. There should still be some small lumps in the batter.
- Let batter rest for 10 minutes. While the pancake mix is resting, heat a griddle or a large non-stick pan to medium low heat.
- Add butter or use non-stick cooking spray to heated pan. Using a measuring cup, scoop a 1/3 cup batter onto the griddle or skillet. Cook until bubbles start to form on top and the edges look semi-cooked, about 3-4 minutes. Flip and cook another 2-3 minutes.
- Serve immediately or keep warm in the oven until ready to serve. Makes 10-12 medium size pancakes.
Notes
Tips:
- Use Fresh ingredients- Make sure ingredients like baking powder and baking soda are fresh. If ingredients are expired or old, you’ll likely wind up with flat pancakes.
- Spoon in flour– Use a spoon to measure out the flour rather than scooping it with a measuring cup. This will ensure the right amount of flour so your pancakes come out light and fluffy.
- Whisk dry ingredients well– Make sure there aren’t any lumps in the dry ingredients. This will help to not overmix when you add the wet ingredients.
- Don’t overmix the batter– Stir gently and just until you don’t see streaks of flour. Overmixing will create tough pancakes.
- Let pancake batter rest– Allowing the pancake batter to rest gives the flour time to absorb the liquid. This results in a lighter, less dense cake. The batter should be light and airy when you’re ready to cook.
- Watch the heat- It’s best to cook pancakes on medium low, however, you’ll want to watch the heat as it can quickly increase, causing the pancakes to burn before they’re ready to flip.
| Nutrition Facts | |
|---|---|
| Serving size: 1 pancake | |
| Servings: 12 | |
| Amount per serving | |
| Calories | 51 |
| % Daily Value* | |
| Total Fat 1.2g | 2% |
| Saturated Fat 0.5g | 2% |
| Cholesterol 29mg | 10% |
| Sodium 54mg | 2% |
| Total Carbohydrate 7.4g | 3% |
| Dietary Fiber 0.5g | 2% |
| Total Sugars 3.7g | |
| Protein 2.9g | |