But right now these are my favourite, for so many reasons. First of all, simple ingredients, and no fussing about with melted butter this or grinding oats that. They are made with whole-wheat flour, and are hearty and filling. And they are made with buttermilk, so they have a lovely fluffiness and flavour.
Certain little toddlers around here love them too, so I’ve been making a batch every few days. Yes, we are a pancake-friendly household, and we are okay with that. Whip up a batch of these on a leisurely Sunday morning, top with blueberries and yogurt and maple syrup, and enjoy the carby bliss of pancake perfection.
Whole-Wheat Buttermilk Pancakes
adapted from Cooking Light’s Best Baking Recipes edition
Yields 12 pancakes
3/4 cup all-purpose flour
3/4 cup whole-wheat flour
3 tbsp sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups buttermilk
1 tbsp vegetable oil
2 large eggs
Topping of your choice: I recommend blueberries, yogurt, and of course maple syrup
Cooking spray for the pan
In a large bowl, mix the flours, sugar, baking soda, baking powder, and salt. In a smaller bowl (or a large measuring cup, which is what I use), combine the buttermilk, oil, and 2 eggs, mixing briskly with a fork to fully beat the eggs.
Pour the buttermilk/egg mixture into the dry ingredients, and stir until just combined.
Heat a non-stick skillet or griddle, coating lightly with cooking spray. When pan is hot, reduce to medium heat. Using a 1/4 measure, drop batter on pan. Cook on first side until bubbles form on the surface and the edges look dry. Flip over, and cook for another couple of minutes.
Keep cooked pancakes in a lightly-warmed oven (about 170 degrees F) on an oven-proof plate, until ready to serve.
Serve with piping hot coffee and your toppings, and you’re good to go!