Whole Wheat Buttermilk Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Say goodbye to box mixes. These homemade whole wheat buttermilk pancakes are a cinch to make and will be perfect for your next Sunday brunch!
Ingredients
  • 1 cup milk
  • 1 tbsp apple cider vinegar (or white vinegar or lemon juice)
  • 1 cup (125g) whole wheat flour (or all-purpose)
  • 2 tsp (8g) sugar
  • 1 tsp (4g) baking powder
  • ½ tsp (3g) baking soda
  • ½ tsp (3g) salt
  • 1 egg
  • 2 tbsp melted butter
  • butter for greasing the pan, as needed
Instructions
  1. In a small bowl, combine the milk and vinegar and let sit for 5 minutes.
  2. In a medium sized bowl, combine the whole wheat flour, sugar, baking powder, baking soda and salt. Mix well.
  3. Add the the melted butter and egg to the milk and vinegar mixture and mix well. Combine the two mixtures and stir until just combined, lumps are fine. For a thin pancake, the batter should run off the spoon. If it is too thick add a splash of milk. (O leave it as is if you prefer a thick pancake.)
  4. Heat a large skillet over medium heat and add a small knob of butter rotating the skillet so that it covers the bottom. Using a ¼ cup (59ml) measuring cup or ice cream scoop, measure out the batter and pour it in the skillet. Depending on your pan size, you’ll be able to fit 2-3 pancakes at a time.When lots of bubbles form on the top use a spatula to peek underneath. If the bottom is golden brown flip the pancake. Do not press down on the pancake with the spatula. Cook for another 1-2 minutes until the bottom is golden brown.
  5. Add another small knob of butter and repeat these steps until you have cooked all nine pancakes.
  6. Serve the pancakes with with maple syrup, honey, fruit or whipped cream.
Recipe by Italicana Kitchen at https://italicanakitchen.com/whole-wheat-buttermilk-pancakes/