Whole Wheat Buttermilk Pancakes

Baseball season typically goes a little something like this: Ryan is gone for 7 days and home for 7 days. I tend to work from 6 am – 2 pm, go to his game at 7 pm, and we eat dinner sometime around 10:30 or 11:00 at night. It’s not always ideal but it works for us. Every once in a while I work a closing shift, and I don’t go into work until noon. On those days, our romantic date meal is breakfast. I’m not much of a breakfast eater myself, but Ryan eats breakfast like a king. When we get a chance to have a breakfast date, I try and mix it up and try new things to get us both out of our normal routine. These Whole Wheat Buttermilk Pancakes were just the trick during his last home stand. Buttermilk is naturally low in fat and gives a great tang to any dish. Whole wheat flour provides some texture and makes for a healthy start to the day. Top them with fresh berries, mix in some chocolate chips, or just eat them plain like I did.

Whole Wheat Buttermilk Pancakes
 
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I ended up making the batter and only using half, and then used half again for dinner! I couldn’t believe how well the batter lasted throughout the day; the pancakes were still fluffy and light even after the batter sat in the refrigerator.
Author:
Recipe type: Breakfast
Serves: 8
Ingredients
  • 1½ cups whole wheat flour
  • ½ cup all purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 3 tbs sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 3 cups low fat buttermilk
  • 2 tbs butter, melted
  • 2 tbs maple syrup
Instructions
  1. In a large mixing bowl, whisk together the dry ingredients; whole wheat flour through sugar.
  2. In a separate bowl, whisk the eggs, vanilla, melted butter, and maple syrup.
  3. Make a well in the dry ingredients and add the egg mixture. Start to whisk together while slowly adding the buttermilk. Whisk until you’ve added all three cups of buttermilk and all the of ingredients are combined.
  4. Heat a large skillet (or two) on medium heat. Spray with cooking spray and add a scant cup of batter to the pan. I use a measuring cup so that the pancakes are mostly the same size. Spread the batter into an 8 inch pancake, which should start at ½ inch thick or so.
  5. Cook each pancake on medium heat (not higher!) for 3-4 minutes per side. The batter should start to bubble all over before you flip it to the other side. Remove from the pan and keep warm with foil. You can also keep them in a 200 degree oven covered with foil until you’ve finished all the pancakes.
  6. Serve with maple syrup, berries, or toppings of your choice.

 

Thoughts?