Fluffy whole wheat buttermilk pancakes

Step by Step

Step 1

In a large bowl, add buttermilk, eggs, oil, maple syrup, baking soda, baking powder and salt. Whisk very well until combined.

Step 2

Add flour and mix gently with spatula until combined and no lumps.

Step 3

Preheat ceramic non-stick griddle or large skillet on medium-high heat. Important for it to be hot, so oil sizzles when added. Swirl and spread a bit of oil to coat the surface. Using 1/3 cup measuring cup, spread batter in a circle shape. Cook for 3-4 minutes or until bubbles appear on top.

Step 4

Flip and cook another minute or so. You will have to reduce heat as skillet heats up during cooking. Watch carefully. Repeat until run out of batter.

Step 5

Serve hot with berries, maple syrup, yogurt, sour cream etc.

Tips and Warnings

Store: We never have pancakes past day 1 when we keep them in a dish covered with towel on a counter.
Freeze: Place in an airtight container for up to 3 months. Thaw on the counter overnight or pop in toaster from frozen.
Buttermilk substitute: In a medium bowl, add 1 1/2 cups of any milk and 1/4 cup of white vinegar or lemon juice. Stir and let stand for 10 minutes. It should curdle somewhat and be come “buttermilk” or also known as ‘sour milk’.
You can also substitute buttermilk for leftover whey from Instant Pot yogurt production.