Fluffiest Whole Wheat Buttermilk Pancakes

I love cooking with whole grains… every chance I get.  It makes me feel healthy!  But I didn’t set out to create the fluffiest whole wheat buttermilk pancakes when I made these.  I was simply missing a lot of kitchen staples. 

Fluffiest whole wheat buttermilk pancakes ever! White whole wheat flour lightens the “wheat-y” taste & whole wheat pastry flour adds tenderness. Mmmm!

Whole Wheat Buttermilk Pancakes

Lucky me!

You see, while my prior pancakes were fine, especially for a healthier pancake, I didn’t absolutely love them. And these were so good, I’ve made them three times this week! 

Fluffiest whole wheat buttermilk pancakes ever! White whole wheat flour lightens the “wheat-y” taste & whole wheat pastry flour adds tenderness. Mmmm!Lately, I’ve been changing up the flours I use.  For my (non-yeast bread) baking, I like a combination of white whole wheat flour and whole wheat pastry flour.  The white whole wheat flour lightens the wheat-y taste while the whole wheat pastry flour adds tenderness.  

Perfect for baked goods like pancakes or muffins where I might have used half (less healthy) unbleached flour in the past.  Fluffiest whole wheat buttermilk pancakes ever! White whole wheat flour lightens the “wheat-y” taste & whole wheat pastry flour adds tenderness. Mmmm!

I had buttermilk on hand for experimenting with another recipe (a Strawberry Buttermilk Panna Cotta) that you’ll see soon.  I wish I could tell you for sure that it contributes to the fluffiness, but I am speculating that it’s some kind of acidity thing. 

The pancakes version I made today has blueberries added in.  I always just set any add-ins on top of the cooking pancakes rather than mixing them in.  This comes from the days my kids always expected “custom” pancakes.  Banana for one, plain for another and Mickey Mouse with a chocolate chip face for the third. 

Fluffiest whole wheat buttermilk pancakes ever! White whole wheat flour lightens the “wheat-y” taste & whole wheat pastry flour adds tenderness. Mmmm!

Adding… whatever you want!

My adult daughter was home for weekend events and was happy to get waited on like a kid again.  She even jokingly asked for Mickey Mouse. Gotta love a meal that goes healthy and nostalgic! 

Fluffiest Whole Wheat Buttermilk Pancakes
Serves 4
Fluffiest whole wheat buttermilk pancakes ever! White whole wheat flour lightens the “wheat-y” taste & whole wheat pastry flour adds tenderness. Mmmm!
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
342 calories
61 g
98 g
4 g
13 g
2 g
223 g
318 g
9 g
0 g
2 g
Nutrition Facts
Serving Size
223g
Servings
4
Amount Per Serving
Calories 342
Calories from Fat 37
% Daily Value *
Total Fat 4g
6%
Saturated Fat 2g
8%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 98mg
33%
Sodium 318mg
13%
Total Carbohydrates 61g
20%
Dietary Fiber 2g
6%
Sugars 9g
Protein 13g
Vitamin A
4%
Vitamin C
2%
Calcium
38%
Iron
21%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup white whole wheat flour
  2. 1 cup whole wheat pastry flour
  3. 4 teaspoons baking powder
  4. 1/4 teaspoon salt
  5. 2 teaspoons sugar
  6. 2 large eggs, beaten
  7. 2 cups non-fat buttermilk
  8. 2 teaspoons vanilla
  9. nonstick cooking spray
Instructions
  1. Mix flours, baking powder, salt and sugar in one bowl. In a separate bowl, beat the eggs until foamy, then beat in buttermilk and vanilla. Pour the buttermilk mixture into the dry ingredients and stir until just combined.
  2. Spray a hot frying pan with nonstick spray . Spoon batter onto pan, making pancakes the size you like (I use about 1/4 cup/ pancake). If pancakes are too mounded, shake pan to bring them more level. Adjust heat as needed. When bubbles appear or you can tell they are browning, flip the pancakes.
  3. Cook until second side is lightly browned. Serve immediately or pop into a 170 degree oven to keep warm while finishing the remaining pancakes.
Notes
  1. I sometimes have two frying pans going to finish cooking faster!
beta
calories
342
fat
4g
protein
13g
carbs
61g
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10 thoughts on “Fluffiest Whole Wheat Buttermilk Pancakes

  1. grace

    i incorporate my add-ins just like you do–it’s much neater! these look perfectly fluffy, and i actually prefer the taste of whole wheat flour in my pancakes!

    1. Inger

      If you aren’t careful, the wheat flour can taste a bit strong. I was so happy when white whole wheat flour was introduced!

  2. David

    They look fantastic, Inger! But we never have pancakes because I like them fluffy (like yours!) and Mark wants them thin like crêpes. Sigh…

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