Whole Wheat Pancakes

READY IN: 50mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Whisk flour, sugar, baking powder, baking soda and salt together in mixing bowl.
  • Whisk buttermilk, oil, and eggs together in a second bowl.
  • Make a well in center of flour mixture; pour in buttermilk mixture; whisk until smooth (mixture will be thick, do not add more buttermilk).
  • Heat 1 tsp oil in 12-inch nonstick skillet over medium heat until shimmering.
  • Using paper towl, carefully wipe out oil, leaving a thin film on bottom and sides of pan.
  • Using 1/4 cup dry measuring cup, portion batter into pan in 3 places.
  • Gently spread each portion into 4 1/2 inch rounds.
  • Cook until edges are set, first side is golden brown and bubbles on surface are just beginning to break, 2-3 minutes.
  • Flip pancakes, and continue to cook until second side is golden, 1-2 minutes longer.
  • Repeat with remaining batter using more oil as needed.
  • Serve pancakes immediately or keep warm in a 200 degree oven until all pancakes are cooked.
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