Basic Whole Wheat Pancakes
Whole wheat pancakes are made just like any other pancake. Keep in mind that the ratios are different, however. Whole wheat flour is thicker than other flour types, so if you wish to upscale this recipe to accommodate more servings, you may need additional milk/water in your batter.
Equipment
- 1 whisk
- 1 wooden spoon
- 2 large bowls
- 1 skillet
- 1 spatula for flipping
- measuring cups for proper portioning
Ingredients
- 1 cup whole wheat flour
- 1 cup buttermilk
- 2 large eggs
- 2 tbsp melted coconut oil
- ¼ tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp cinnamon spice
- 1 tsp vanilla extract
- unsalted butter or coconut oil for lubricating your skillet
Instructions
- Whisk all dry ingredients together in a large bowl. Set it aside.
- In a separate bowl, whisk together all wet ingredients, except the oil. Stir everything until combined, then add the oil in gently. Stir again.
- Create a small hole in the center of your dry bowl, then pour the wet bowl into it. Whisk everything well and make sure there are no dry clumps. Your batter should be nice and smooth. If you are having trouble mixing, try using an electric mixer at low speed.
- Let the batter sit for 5-10 minutes, so that it thickens properly. During this time, preheat your stove to low-medium heat and place your skillet on top.
- Coat your skillet with your cooking fat of choice. Pour some batter in the skillet until it reaches your desired size. Let the pancake cook until the edges set and the bottom side is cooked, about 3 minutes. Holes should form near the edges when the pancake is ready to be flipped. If you have any mix-ins like chocolate chips, add them into the pancake during this step.
- Flip the pancake over and let the bottom cook until you have a solid, golden brown pancake. Once ready, serve the pancake onto a dish.
- Repeat steps 5-6 until the batter is finished.
- Serve with toppings like powdered sugar or maple syrup once the pancakes cool off.