Light and Fluffy Whole Wheat Pancakes
Don't let the fact that these pancakes are made entirely from whole wheat flour fool you - they bake up as light and fluffy as any I've had.
Servings: 6 servings
- 2 Large Eggs
- ¼ cup (50 g) Light Brown Sugar, packed
- ¼ cup (60 mL) Cooking Oil (vegetable, canola, grapeseed, or avocado oil)
- 2 cups (475 mL) Buttermilk (see note)
- 2 cups (250 g) Whole Wheat Flour
- 2 tablespoon Baking Powder
- ½ teaspoon Kosher Salt
Beat eggs and brown sugar in a mixing bowl with a wire whisk. Beat in canola oil and buttermilk until evenly combined. Add dry ingredients all at once and stir with a wooden spoon until smooth.
Ladle batter onto a hot, oiled griddle or skillet until bubbles form on the surface. Flip to the other side and cook until both sides are golden brown. Serve immediately, with butter and syrup.
Recipe adapted from "Black Jack Flapjacks" by the Black Jack Inn and the Paradise Cafe in Lawrence, Kansas.
Don't have buttermilk? Replace 2 cups of buttermilk with 1 ½ cups milk, 2 teaspoons white vinegar or lemon juice, and ½ cup plain yogurt. The yogurt and the vinegar / lemon juice thicken the milk and mimic the sour flavor of buttermilk.
Serving: 1serving | Calories: 313kcal | Carbohydrates: 44g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 58mg | Fiber: 1g | Sugar: 10g