Description
Whole wheat pancakes are fluffier, healthier, and more delicious than white flour pancakes. How do I know? My family devours them like dessert.
Ingredients
- 1-¾ cup Whole Milk (more As Needed)
- 2 Tablespoons Fresh Lemon Juice Or Vinegar
- 2 cups Whole Wheat Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- 1 Tablespoon Dark Brown Sugar
- 1 teaspoon Kosher Salt
- 2 Large Eggs
- ¼ cups Neutral Oil (such As Canola Or Vegetable), Plus More For Frying
- Salted Butter, Softened, And Pure Maple Syrup, For Serving
Preparation
First, make the “buttermilk.” Combine 1 ¾ cups milk with the 2 tablespoons fresh lemon juice or vinegar. Let it sit untouched for about 5 minutes until it thickens (it will also get a little lumpy- that’s okay!), then mix it again and it’s ready to use in the recipe.
In a large bowl, whisk together the flour, baking powder, baking soda, brown sugar, and salt. Crack in the eggs, add the oil, then pour in the buttermilk and stir until just combined. Adjust the consistency with additional flour or milk if needed- the batter should be thick and just barely pourable. Let the batter rest for 5 minutes (or while the skillet heats up) — the longer it rests, the fluffier the pancakes will be.
Heat a large (10 or 12-inch) sauté pan over medium-low heat. Add 1 ½ tablespoons of oil and heat until glossy (this takes about 3 minutes on my burner). Using a ¼ cup measure for each pancake, pour batter into the pan. Cook on one side until bubbles appear on top, then flip and continue to cook until both sides are golden brown (about 2 minutes per side). Transfer to a wire rack set in a rimmed baking sheet (this helps the edges stay crisp while you make the rest, but you can also just transfer them to a large plate). Repeat with the remaining batter, adding 1 tablespoon oil to the pan for each batch.
To serve, transfer a couple pancakes to each plate, dot with butter, and drizzle with maple syrup. Or, eat them right off the wire rack while you make the next batch. Best served right away!
