Whole Wheat pancake
Light, fluffy, and full of flavor, these whole wheat pancakes are a family favorite—especially with a handful of fresh blueberries tossed in!
Ingredients
2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 large eggs
4 tablespoons vegetable oil (divided)
Instructions
Prepare your ingredients.
Have everything measured and ready to go.Mix the dry ingredients.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.Combine the wet ingredients.
In a separate bowl, whisk the buttermilk, eggs, and 3 tablespoons of the vegetable oil until smooth.Make the batter.
Pour the wet mixture into the dry ingredients. Stir just until combined—it’s okay if the batter is a little thick.Preheat your pan.
Heat the remaining tablespoon of oil in a cast iron skillet over medium-low heat for about 5 minutes.Cook the pancakes.
For each pancake, ladle about 1/3 cup of batter into the skillet. Gently spread into a circle using the back of a spoon.
Cook for 1½ to 2 minutes, until bubbles form and the bottom is golden brown. Flip and cook for another 2 minutes, or until fully cooked through.Serve warm.
Enjoy as-is, or top with butter, maple syrup, and fresh fruit.
- Pro Tip
For extra flavor and a juicy burst in every bite, sprinkle a few fresh or frozen blueberries onto each pancake right after you pour the batter into the skillet—before flipping. This way, the berries get slightly caramelized while cooking!
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