We’re still living in diet land, and it’s just about as miserable and tiresome as you might think. I get absolutely no joy out of eating healthy food. I know that works for some people, but it just doesn’t work for me. That’s just how it is. I’ve got to have something to look forward to, and salad just isn’t gonna cut it.
This weekend, instead of traditional buttermilk pancakes, I made Whole Wheat Pancakes. Okay, I know, whole wheat pancakes are not health food. Baby steps, friends. The point is, they taste awesome, and the flour is at least slightly less processed, and that counts for a tiny little bit of something.
The first time I made these pancakes I was skeptical. I thought they might be bland or tough. Turns out, they’re neither. These pancakes are actually fluffy and tender and loaded with flavor. The buttermilk brings a lot of flavor to the game, and melted butter is always a plus. And whatever you do, don’t forget to add the salt. It’s an absolutely necessary flavor component.
Now, one could argue that anything topped with butter and syrup would taste good, but I’ve had some pretty dismal pancakes in my life, and these are completely awesome. I might even prefer them to regular pancakes, unless my dad is making them. The whole wheat flour just adds some depth that normal pancakes can’t match.
Next time a lazy breakfast rolls around, make yourself Whole Wheat Pancakes from scratch. It’s ridiculously simple and super tasty. Enjoy life. That’s what it’s there for.Print
Whole Wheat Pancakes
Whole Wheat Pancakes are fluffy, tender, flavorful, and a tiny bit healthy.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- 1 cup whole wheat flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1–1/2 tablespoons sugar
- 1 egg
- 1 cup buttermilk
- 2 tablespoons (1 ounce) unsalted butter, melted and slightly cooled
- In a medium mixing bowl, gently whisk together whole wheat flour, baking powder, baking soda, salt, and sugar. Make sure the dry ingredients are well combined.
- In a small mixing bowl, whisk together egg, buttermilk, and melted butter.
- Pour the wet ingredients over the dry ingredients and whisk gently but thoroughly for about 10 seconds. Put down the whisk and set the bowl aside. A few lumps are not the end of the world. Keep mixing and you’ll have heavy, chewy pancakes. Leave the batter alone for five minutes
- In the meantime, preheat a medium skillet over medium heat. Test it by flicking a drop of water into the pan. If it dances over the surface, it’s perfect. If it just sits there steaming, it’s too cool. If it evaporates instantly, it’s too hot. We want a baby bear pan.
- I spray my pan every so lightly with non-stick spray between each pancake. Use a 1/3 cup measure to scoop out the pancake batter into your perfectly heated pan. The batter is thick, so use the bottom of the measuring cup to gently spread and flatten the batter just a bit.
- Cook two to three minutes, then flip and cook another two to three minutes depending on how brown you like your pancakes.
- Stack them up and serve them hot with butter and syrup or you favorite toppings.
- Serving Size: 2