Prep 5 mins
Cook 2 mins
This originally was an all purpose flour recipe that we tried to make healthier. We also substitute the sugar with Splenda. You can put a couple tablespoons of melted butter in the recipe, but I leave it out. My family loves them. My 4 year old makes them with me. He measures and tastes all ingredients. This recipe has been cut in half from the original to fit our family, so double if needed.
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 1⁄2 tablespoons sugar
- 1 egg
- 1 1⁄2 cups buttermilk (make your own by using 1 Tablespoon lemon juice for each cup of milk-let stand 5 minutes)
- Put the 1 1/2 Tablespoons lemon juice in a measuring cup and fill with milk to make 1 1/2 cups.
- Combine all dry ingredients and whisk together to remove any lumps and to combine everything.
- Lightly beat the egg, then add to dry ingredients. Add the buttermilk and mix until just combined. Some lumps are fine, careful to not over mix.
- Cook on hot griddle (but first melt a touch of butter to insure it not sticking).
- Serve hot.
I've been trying a lot of whole wheat pancake recipes lately and all have been good, but these are exceptional. They were delicious, fluffy and easy. I used Splenda, added about 1-1/2 tablespoons of Canola oil and had a few fresh blueberries which I dropped in as they started to cook. I believe this will be my #1 pancake recipe from now on. I can't wait to find out if they freeze well.
We really enjoyed these pancakes. They were very tasty & healthy, besides being extremely easy to whip up! I like them without any butter or syrup. Thanks.