An easy from-scratch recipe for the fluffiest whole wheat pancakes you've ever had. These healthy make-ahead pancakes are made with 100% whole wheat flour and buttermilk.
2 eggs, 1 3/4 cup buttermilk, 1 tsp pure vanilla extract, 4 tbsp butter
Make a well in the dry ingredients, and add the wet ingredients, and stir just a few times - don't overmix. There may be some lumps. That's ok!
Let the batter sit for 10 minutes while you heat your pan or griddle.
Pour your preferred amount of batter on the hot griddle/pan, and flip when the edges look dry, and you are seeing bubbles on top.
Remove when the bottom is golden brown.
Notes
No buttermilk? No problem! Add 2 tsp of white vinegar to regular milk, stir, and let sit for 10 minutes.
No whole wheat flour? Feel free to use all-purpose and leave out the vital wheat gluten as well.
This recipe uses a big serving of baking powder. Make sure yours says aluminum-free, or else there may be a metallic "tinny" taste to your pancakes.
Do not skip the step of letting the batter rest before cooking the pancakes. The baking powder and vital wheat gluten need time to create lots of air bubbles in the batter.