Whole Wheat Buttermilk Pancakes

20151020_153243~2[1]

These have become a staple at our house. I can not seem to flip enough of these every time I make them. They truly are a family favorite!

20151020_153504~2[1]

These pancakes are so fluffy and delicious ( even if they are made with whole wheat flour ).  Sometimes it is hard to make a recipe healthy. You will not ever miss that old recipe even when you are using maple syrup instead of sugar and adding some whole wheat flour. These truly are worth being on your morning breakfast rotation. If you like using a pancake mix I recommend giving this a chance. It truly is not more difficult to add a few extra ingredients into your bowl. Plus, it really is cheaper.

20151020_153102~2[1]

I choose to cook these in a good skillet pan on the stove instead of a griddle to make sure they cook evenly. Also, I add a little cooking oil to make them all crispy on the edges with a soft middle.

Whole Wheat Buttermilk Pancakes

Note: If you want you can always substitute the all purpose flour for more whole wheat or for buck wheat flour. Also, you can leave out the cornstarch it just helps make them even softer and fluffier.

Ingredients

1 cup whole wheat flour

1 cup unbleached all purpose flour

1 tablespoon cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 cup unsalted butter, melted

1 tablespoon maple syrup

2 large eggs

2 cups buttermilk

1/2 teaspoon of oil for cooking

Directions

  1. Preheat oven to lowest setting.
  2. In a medium bowl, whisk together the whole wheat flour, all purpose flour, baking powder, baking soda, cinnamon, and salt.
  3. In a large bowl whisk together the melted butter, maple syrup and eggs. Then, stir in buttermilk. Dump the dry ingredients in the wet ingredients and stir until just combined. Don’t overmix!
  4. Heat a skillet over medium heat. Add in a little cooking oil. Spoon 1/3 cup of batter onto the skillet ( or griddle if you choose ).Cook for 1 1/2 minutes or so until small bubbles form around the edges. Flip and cook until golden brown on the bottom about 1 more minute.
  5. Place pancakes on a parchment lined baking sheet. Cover pancakes and keep warm in oven while you cook the rest of the pancakes. Serve pancakes with butter and pure maple syrup.

Recipe Source: Brown Eggs and Jam Jars

Advertisements

2 Comments Add yours

  1. Nana says:

    I remember having these when I visited during the summer, how do you modify for waffles? Any substitutions for buttermilk, since we don’t normally have that around?
    Where’s the pic of the kitchen helpers:)?

    Like

    1. faesbakery says:

      For buttermilk just add a tablespoon of white vinegar or lemon juice and let it sit for a few minutes before using. I do not know how to modify this particular recipe for waffles. I will work on that. Sounds like a great idea! The little helpers were gobbling these up and they truly make a huge mess with nutella all over their face.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s