These whole wheat pancakes come out very light and fluffy. My kids love them! If you like blueberries, throw a few on top before cooking the second side.
Prep Time::10 mins
Cook Time::20 mins
Total Time::30 mins
Servings::4
Ingredients
2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 large eggs
4 tablespoons vegetable oil, divided
Directions
Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
Whisk buttermilk, eggs, and 3 tablespoons oil together in a separate bowl until well combined. Pour wet ingredients into dry ingredients and stir until just combined; batter may seem a bit thick.
Heat remaining 1 tablespoon oil in a cast iron skillet over medium-low heat for 5 minutes. Working in batches, pour 1/3 cup of batter for each pancake into the hot skillet. Spread batter into circles with a spoon; cook until browned on the bottom and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until set in the middle and browned on the other side, about 2 more minutes.
Recipe Tip
Use scant cups of flour for a more traditional batter and lighter pancakes.