These whole wheat pancakes come out very light and fluffy. My kids love them! If you like blueberries, throw a few on top before cooking the second side.
Ingredients
- whole wheat flour: 2 cups
- white sugar: 2 Tbsp
- baking powder: 2 tsp
- baking soda: 0.5 tsp
- salt: 0.5 tsp
- ¼ cups buttermilk: 2 piece
- eggs: 2 piece
- vegetable oil: 4 Tbsp (divided)
Metric Conversion
Stages of cooking
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Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
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Whisk buttermilk, eggs, and 3 tablespoons oil together in a separate bowl until well combined. Pour wet ingredients into dry ingredients and stir until just combined; batter may seem a bit thick.
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Heat remaining 1 tablespoon oil in a cast iron skillet over medium-low heat for 5 minutes. Working in batches, pour 1/3 cup of batter for each pancake into the hot skillet. Spread batter into circles with a spoon; cook until browned on the bottom and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until set in the middle and browned on the other side, about 2 more minutes.
