Description
These light and fluffy whole wheat pancakes are a wholesome and delicious addition to your breakfast table, perfect for a hearty start to your day.
Ingredients
Units
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- 2 large eggs
- 1/4 cup light brown sugar
- 1/4 cup canola oil
- 2 cups buttermilk
- 2 cups whole wheat flour
- 2 tablespoons baking powder
- 1/2 teaspoon salt
Instructions
- In a large mixing bowl, beat 2 large eggs and 1/4 cup light brown sugar with a wire whisk until the mixture is smooth and slightly frothy.
- Whisk in 1/4 cup canola oil and 2 cups buttermilk until the liquids are evenly combined.
- Add 2 cups whole wheat flour, 2 tablespoons baking powder, and 1/2 teaspoon salt to the wet ingredients all at once. Stir gently with a wooden spoon until the batter is smooth and no lumps remain.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a small amount of oil or cooking spray.
- Pour 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes, until golden brown.
- Repeat with the remaining batter, adjusting the heat as necessary to prevent burning.
- Serve warm with your favorite toppings such as maple syrup, fresh fruit, or creamed honey.
Notes
For extra flavor, consider adding a teaspoon of vanilla extract or a pinch of cinnamon to the batter. These pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat in a toaster or oven for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8 grams
- Sodium: 400 mg
- Fat: 9 grams
- Carbohydrates: 34 grams
- Fiber: 4 grams
- Protein: 7 grams
- Cholesterol: 55 mg