This light and fluffy whole wheat pancakes recipe will surely make it’s way on to your breakfast table.
By Jessica Smith
Light and Fluffy Whole Wheat Pancakes
- Total Time: 30 minutes
- Yield: 6 1x
Description
This light and fluffy whole wheat pancakes recipe will surely make it’s way on to your breakfast table.
Ingredients
Scale
- 2 eggs
- ¼ cup light brown sugar
- ¼ cup canola oil
- 2 cups (475 mL) buttermilk
- 2 cups whole wheat flour
- 2 Tablespoons baking powder
- ½ teaspoon salt
Instructions
- Beat eggs and brown sugar in a mixing bowl with a wire whisk. Beat in canola oil and butter milk until evenly combined. Add dry ingredients all at once and stir with a wooden spoon until smooth.
- Ladle batter onto a hot, oiled griddle or skillet until bubbles form on the surface. Flip to the other side and cook until both sides are golden brown. Serve immediately, with butter and syrup.
Notes
Recipe adapted from “Black Jack Flapjacks” by the Black Jack Inn and the Paradise Cafe in Lawrence, Kansas.
- Prep Time: 15 mins
- Cook Time: 15 mins
