Description
These wholesome and delicious fluffy buttermilk pancakes are a family favorite! Made with white whole wheat flour and sweetened with maple syrup – these are unbelievably fluffy and so flavorful! Enjoy this quick and easy breakfast everyone will love.
Ingredients
Units
Scale
- 1 cup buttermilk
- 1 large egg
- 1 Tbsp pure maple syrup
- 1 tsp vanilla extract
- 1/2 cup white whole wheat flour (spooned & leveled)
- 1/2 cup + 1 tbsp all purpose flour or einkorn flour (spooned & leveled)
- 1/8 tsp sea salt
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 Tbsp unsalted butter, melted (or vegetable oil)
- Vegetable oil for the pan (avocado, olive oil, coconut oil, etc)
Instructions
- In a medium mixing bowl or a 2-cup liquid measurng cup whisk together buttermilk, eggs, maple syrup, and vanilla extract.
- In a separate medium mixing bowl whisk together the white whole wheat flour, all purpose (or einkorn) flour, sea salt, baking powder, and baking soda.
- Carefully pour the wet ingredients into the dry, and add melted butter. Whisk gently just until everything is combined. It should still have some small clumps. Don’t over mix or stir again after this point. Let rest for 5 to 10 minutes.
- Heat a large cast-iron skillet or griddle over medium heat (make sure it’s heated all the way up before you start) and drizzle with oil just to coat the bottom. Using 1/4 cup measuring cup or ladle pour batter into the pan to make a few pancakes at a time (I typically make 3 at a time). Wait until the top of the pancakes look bubbly, then carefully flip with a spatula. Cook for another minute then take off heat and place on a plate (cover with a tea towel to keep warm). If pancakes are browning too quickly, turn down the heat.
- Enjoy drizzled with maple syrup and some fruit on the side.
Notes
- I love using my cast iron skillet for this recipe because it cooks very evenly and holds a stable temperature.
- Refrigerate pancakes to enjoy within 3-4 days. Freeze pancakes between pieces of parchment paper and sealed tightly in a freezer-safe container or in a freezer bag for up to 3 months.
- Reheating pancakes: To reheat refrigerated or frozen pancakes, heat them up gently on a preheated skillet, flipping halfway through cooking.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Stove-top
- Cuisine: American