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!
Whole Wheat Pancakes
Adapted from “The America’s Test Kitchen Family Cookbook” (a MUST-HAVE for your kitchen library, by the way!)
- 2 cups whole wheat flour
- 2 TBSP. sugar (I think honey would be a great alternative…I’m going to try that next time)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 large egg
- 3 TBSP. butter melted
- 2 C 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.)