This light and fluffy whole wheat pancakes recipe will surely make it’s way on to your breakfast table.
By Jessica Smith
- 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
- 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.
Jessica Smith is a native of the American Midwest, currently living in Thailand where she writes about food and travel throughout Southeast Asia. Jessica believes that the best way to understand a place is through its local cuisine.