Whole-Wheat Buttermilk Pancakes
- Level: Easy
- Yield: 12 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 243
- Total Fat
- 8
- Saturated Fat
- 3
- Carbohydrates
- 36
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 7
- Cholesterol
- 72
- Sodium
- 272
- Total: 30 min
- Active: 30 min
Ingredients
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups buttermilk (see Cook's Note) or sour milk
1 tablespoon vegetable oil
2 large eggs
1 tablespoon unsalted butter, for coating the skillet, plus more as needed
Chocolate syrup, berries, maple syrup or whipped cream, for serving
Directions
- Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil and eggs together in a medium bowl. Make a small well in the dry ingredients and pour the wet ingredients into the well. Whisk until just combined. The batter may be slightly lumpy.
- Heat a pancake griddle or large nonstick skillet over medium heat. Add the butter and swirl or stir to coat the surface. Working in batches, spoon about 1/4 cup batter per pancake onto the griddle or skillet. Flip the pancakes when the tops are covered with bubbles and the edges are lightly browned and set. Cook the other side for an additional 1 to 2 minutes. Remove from the griddle or skillet and continue until all the batter is used, adding more butter as needed.
- Serve the pancakes with your choice of chocolate syrup (or melted chocolate ganache), berries, maple syrup and/or whipped cream.
Cook’s Note
I never buy buttermilk—I always make it by adding a tablespoon of distilled white vinegar to a scant 1 cup of milk and allowing it to sit for a few minutes. The vinegar curdles the milk, giving it that delectable and homey buttermilk flavor.