The weekend is coming, and January has FINALLY ended. Did anyone else think that month was craaazy long this year? Probably because there were five Mondays in it, which is just totally unnecessary. Let’s move on to the next and get to some weekend brunching shall we?
I do still have a little bit of a leftover “healthy living” feeling so I figured I’d balance it out a bit. How about a tasty weekend treat that’s a smidge better for you? Fire up the griddle and let’s make some Whole Wheat Buttermilk Pancakes!
I just love making pancakes, don’t you? They make a Sunday morning complete. Granted it’s only Thursday but the weekend is near! Which means it’s almost time to drizzle a stack of flap jacks with maple syrup and melted butter…????.
Now waaaait a minute. Didn’t I say these whole wheat buttermilk pancakes were healthier??
Well, I mean, yeeeah they’re healthier, but honestly I’m always going to top my pancakes with all that good stuff. The major difference in this recipe from my previous concoctions is the substitution of whole wheat flour, the use of brown sugar instead of powdered sugar, and less of it.
I decided to keep buttermilk in there because I find it really does add signifcant flavor. If you’re really counting calories though, substituting with a skim milk will work!
When I was a kid, my dad used to make inch thick pancakes with fruit cocktail on the bottom of them, my favorite! Now, the middle of said pancakes was always raw, like still batter status because they were so thick. Dad would always say” that’s just from the juice of the fruit”. I totally believed this and, in fact, it was my favorite part of the pancake. Kids.
Lo and behold, I grew up and realized that is not actually how pancakes are supposed to be made! WHO knew that the middle was supposed to be cooked?? Well my mom obviously because she (being an excellent cook) wouldn’t touch them and every breakfast restaurant ever. Gotta love Dad ????.
As fond as my memories are of those delectable, if not quite cooked, pancakes, I finally figured out how you’re actually supposed to make them. 1/4 cup of batter on the griddle is all you need!Print
- 1½ cups whole wheat flour
- 1 tablespoon baking powder
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon cinnamon
- ½ teaspoon coarse salt
- 2 cups buttermilk
- 2 large eggs, beaten
- 2 tablespoons melted butter + extra 4 tablespoons for cooking
- 1 teaspoon vanilla extract
- In a large mixing bowl, combine flour, baking powder, brown sugar, cinnamon and salt. Stir until thoroughly combined.
- In another mixing bowl, whisk eggs, melted butter, vanilla extract, and buttermilk together until combined.
- Pour the egg mixture into the flour mixture and whisk until just mixed. There should still be some lumps in the batter.
- Heat a griddle or a large skillet over medium heat and melt 1 tablespoon of butter.
- Scoop a heaping ¼ cup of pancake batter and pour onto skillet or griddle.
- Cook until little bubbles start to form, about 3 minutes. Flip over and cook for another minute. Remove to a plate and repeat this process with the rest of the batter.
- Serve with butter, maple syrup, and fresh berries.