Here’s what I said about these pancakes back in 2013:
It’s the weekend which means it’s time for, what else, pancakes. I have a ton of whole wheat flour (purchased specifically for a different pancake recipe), so I thought I would find a recipe to use up what’s been sitting in my cupboard. This recipe yields a thick and fluffy 100% whole wheat flapjack. You can definitely tell it’s a whole wheat pancake but with enough butter and syrup you can pretty well hide the ‘wheat-y’ taste.
In 2021 I updated the recipe a bit giving these pancakes a sweet punch with some vanilla extract. When I first bit into them, I almost didn’t even detect that traditional whole wheat flavor. The more forkfuls of pancake I shoveled into my mouth, the more I could taste that wholesome wheat-y taste; however, I stand by the the statement that with enough butter and syrup you may not even detect how healthy these taste.
I used whole milk buttermilk which, incidentally, is hard to find. The only buttermilk typically sold at the local grocery store is 1% or low-fat buttermilk. I’m a proponent of high fat everything so when I found that Whole Foods sells whole-milk buttermilk, I had to snag myself some. Whole milk buttermilk is verrrrrrrry thick. As a result, I reduced the amount of flour in the recipe by half a cup and still yielded a fairly thick pancake. If you cannot find whole milk buttermilk, you may want to add a bit more flour if you want a thicker pancake.
- 2 large eggs
- ¼ c. sugar
- ¼ c. vegetable or canola oil or melted butter, cooled
- 2 c. buttermilk
- 1 ½ c. whole wheat flour
- 2 T. baking powder
- 1 tsp. baking soda
- 2 tsp. vanilla extract
- ½ tsp. salt
- Beat eggs, vanilla and sugar in a mixing bowl with a wire whisk. Beat in oil and buttermilk until evenly combined. Add dry ingredients all at once and stir with a wooden spoon until smooth.
- Ladle batter onto a hot, oiled griddle or skillet until bubbles form on the surface. Flip to the other side and cook until both sides are golden brown. Serve immediately, with butter and syrup.