I’m trying to cut white flour as much as possible (more on that tomorrow!). Normally when I make wheat pancakes, I do half white flour, half wheat flour. This time I took the dive and went ALL wheat flour. I looked through my recipes, found one I thought might work…and it worked GREAT!
I thought using all whole wheat flour would make the pancakes heavy, but with this recipe they were fluffy…and delicious! Without further ado, the recipe!
- 2 cups whole wheat flour
- 2 tablespoons sugar (I think honey would be a great alternative…I’m going to try that next time)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 3 tablespoons butter melted
- 2 cups buttermilk (or 2 C regular milk with 1 T lemon juice added, let sit for a few minutes)
- Whisk together dry ingredients. In a separate bowl, whisk egg and butter, then buttermilk. Make a well in dry ingredients, add wet into well, whisk very gently until incorporated (a few lumps should remain). Don’t overmix.
- Cook pancakes over medium heat. Flip when bubbles start to appear. My batter was VERY thick, so I had to sort of “spread” the pancake a bit when I put the batter in the pan…and the little bubbles never popped by the time it was time to flip the pancakes, but I could see them forming when it was time to flip. (I wouldn’t thin out the batter with milk because I don’t think they’ll come out as fluffy.)