Basic Buttermilk Whole Wheat Pancakes Recipe

Name: Basic Buttermilk Whole Wheat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Dry Ingredients; 3/4 cup all-purpose flour; 1/4 cup whole wheat flour; 1/2 teaspoon salt; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 tablespoon granulated sugar; Wet Ingredients; 1 egg; 1-1/4 cups buttermilk; 2 tablespoons melted butter

Servings: persons

Dry Ingredients
3/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon granulated sugar
Wet Ingredients
1 egg
1-1/4 cups buttermilk
2 tablespoons melted butter

1
Mix the dry ingredients in a medium bowl.
2
Whisk the egg and buttermilk in a medium bowl.
3
While mixing the buttermilk and egg, slowly pour in the melted butter.
4
Gently fold the dry ingredients into the wet ingredients. Fold until just mixed. Batter will look lumpy. Do not over-mix or else your pancakes will not be fluffy!
5
White your batter rests for a couple minutes, heat an enameled pan or griddle to medium.
6
When your pan is hot, plop in 1 tsp of butter. It should sizzle a bit.
7
Plop in a quarter of your batter (or less if you want to make smaller pancakes) lightly patting the batter into the desired shape with a spoon.
8
Let the pancake cook about 1-2 minutes. When you see bubbles popping, flip your pancake.
9
Let the other side cook until the pancake is done. It should take about 1 minute.
10
Top with maple syrup and butter.

388

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Dry Ingredients, 3/4 cup all-purpose flour, 1/4 cup whole wheat flour, 1/2 teaspoon salt, and more.

Yes, Basic Buttermilk Whole Wheat Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Basic Buttermilk Whole Wheat Pancakes

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