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Perfectly Light & Fluffy Whole Wheat Buttermilk Pancakes

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You don’t often see the words “light & fluffy” paired with “whole wheat”, but these pancakes are exactly that. How do you achieve that covetable airy pancake texture while using 100% whole wheat flour?

It’s easy.

The first secret is to use whole wheat pastry flour, which you are definitely more than familiar with if you’ve been following my blog for any amount of time. It is my preferred flour for just about everything, as it has all of the nutritional benefits of regular whole wheat flour, but with a finer grain that is perfect for achieving a fluffy texture.

The second secret is to sift the flour; a step that might seem unnecessary, but serves to even further lighten the grain to ensure a resulting texture barely discernible from pancakes made with white flour.

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Now that we have the flour & texture situation squared away, let’s talk about how these pancakes taste. Pancakes made with buttermilk are undeniably unrivaled by those made without; the rich tanginess lends a flavor element that cannot be beat.

For the sake of simplicity, I kept these pancakes unadorned, but you could certainly liven then up. Think of this as a base recipe onto which you could add any (or all) of your favorite pancake ingredients. Blueberries, bananas, chocolate chips… whatever your pancake dreams are made of.

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So the next time you’re craving pancakes for a weekend brunch or a weekday breakfast, whip up a batch of these whole wheat buttermilk pancakes!

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Perfectly Light & Fluffy Whole Wheat Buttermilk Pancakes

by Lauren Zembron

Prep Time: 5 minutes

Cook Time: 3 minutes

Ingredients (12-14 pancakes)

  • 2 cups whole wheat pastry flour, sifted
  • 1/4 tsp salt
  • 1 Tbsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp maple sugar (or another unrefined granulated sugar)
  • 2 cups low fat buttermilk, preferably organic, well-shaken
  • 2 eggs, preferably organic
  • butter or neutral-flavored vegetable oil for frying

Instructions

In a large bowl, combine the flour, salt, baking powder, baking soda, and sugar; whisk and set aside.

In a medium bowl, whisk together the buttermilk and eggs.

Make a well in the dry ingredients and pour in the wet ingredients; stir with a rubber spatula just until only a few streaks of flour remain (batter will be thick). Do not overmix. Set aside to rest.

Heat a bit of butter or vegetable oil in a large nonstick skillet (or a griddle pan) set over medium/medium-high heat.

Ladle the batter into the hot skillet and cook until bubbles start to form on the surface, about 2 minutes Flip and cook on the other side until cooked through and golden brown (another 1-2 minutes).

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