Whole Grain Buttermilk Pancakes

1. 1

   Whisk dry ingredients in large bowl.

2. 2

   (If desired replace up to 1/2 cup flour with another whole grain--cornmeal, oats or buck-wheat flour).

3. 3

   Whisk wet ingredients in a medium bowl.

4. 4

   Make a well in the center of teh dry ingredients, add the ingredients and whisk just until combined.

5. 5

   Resist overmixing--it will make the pancakes tough.

6. 6

   Let the batter sit, without stirring, for 10 to 15 minutes.

7. 7

   As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make the cakes more tender.

8. 8

   Coat a large nonstick skillet with cooking spray; heat over medium heat.

9. 9

   Without stirring the batter, measure out three 1/4 cup pancakes, pouring the batter into the pan.

10. 10

    Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes.

11. 11

    Flip and cook until golden brown on the other side, 2 to 4 minutes more.

12. 12

    Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

* Per serving · 4 servings · Values may vary.

No additional tips available.