Fluffy Whole Wheat Pancakes
Indulge in the ultimate breakfast treat with these Fluffy Whole Wheat Pancakes. They're perfectly fluffy and packed with wholesome ingredients, making them a delightful start to your day. Easy to whip up and customizable, these pancakes will satisfy your cravings and bring a smile to your face. Make them your go-to recipe for any morning!
Equipment
- Skillet
- Frying Pan
- Whisk
- Wooden Spoon
- Mixing Bowl
Ingredients
- 2 cups Whole Wheat Flour
- 3 tablespoons Granulated Sugar
- ½ teaspoon Baking Soda
- 1 ½ teaspoons Baking Powder
- ½ teaspoon Salt
- 2 ¼ cups Buttermilk
- 2 large Eggs
- ¼ cup Canola Oil or vegetable oil
Instructions
- In a large mixing bowl, whisk together 2 cups whole wheat flour, 3 tablespoons granulated sugar, ½ teaspoon baking soda, 1 ½ teaspoons baking powder, and ½ teaspoon salt. Make sure to mix well; you want the dry ingredients evenly distributed. The smell of the flour and sugar mingling is delightful!
- Add 2 ¼ cups buttermilk, 2 large eggs, and ¼ cup canola oil to the dry mixture. Stir until just combined. You might see a few lumps, but that's okay! Avoid over-mixing to keep your pancakes fluffy.
- Preheat a skillet over medium heat. You can use a nonstick skillet or a griddle for best results. Lightly spray with cooking spray or brush with oil to prevent sticking.
- Drop about ¼ cup of batter onto the warm skillet. Leave some space between each pancake as they will spread slightly. Watch as the batter bubbles—this is a good sign!
- Once bubbles form on the surface, it’s time to flip! Carefully turn the pancake over and cook until golden brown on the other side. This typically takes about one to two minutes.
- Continue this process until all the batter is cooked. You can keep the finished pancakes warm in an oven set to low heat. Trust me, the aroma wafting through your kitchen is irresistible!
- Serve your pancakes with your favorite toppings—think fresh berries, syrup, or yogurt. Enjoy every bite of these fluffy delights!
Notes
- Tip 1: Store leftovers in an airtight container in the fridge. They can last up to three days.
- Tip 2: Yes, you can freeze these pancakes! Lay them flat on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to two months.
- Tip 3: To reheat, pop them in the toaster or microwave. They taste just as good!
- Tip 4: Serve with fresh fruit, yogurt, or a drizzle of honey for a delicious breakfast.
- Tip 5: Don’t hesitate to add your favorite mix-ins like chocolate chips or nuts for added flavor and texture.