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Homemade Fluffy Whole Wheat Pancakes photo

Fluffy Whole Wheat Pancakes

These Fluffy Whole Wheat Pancakes are a deliciously nutritious way to start your day!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups whole wheat flour
  • 3 tablespoons granulated sugar
  • 1 teaspoon baking soda
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • ½ cup canola oil or vegetable oil

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups
  • Measuring Spoons
  • Griddle or non-stick skillet
  • Spatula

Method
 

  1. In a large mixing bowl, whisk together the whole wheat flour, granulated sugar, baking soda, baking powder, and salt until well combined.
  2. In another bowl, whisk together the buttermilk, eggs, and canola oil until smooth.
  3. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay!
  4. Heat your griddle or skillet over medium heat. If it's non-stick, you may not need to add oil, but a light spray or brush of oil can help prevent sticking.
  5. Using a ladle, pour the batter onto the griddle, about ¼ cup for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for an additional 2 minutes until golden brown.
  6. Serve your Fluffy Whole Wheat Pancakes warm with your favorite toppings like maple syrup, fresh fruit, or a dollop of yogurt. Enjoy the deliciousness!

Notes

  • You can make the pancake batter ahead of time and store it in the refrigerator for up to 24 hours.
  • Leftover pancakes can be stored in an airtight container in the fridge for up to 3 days.
  • To reheat, simply pop them in the toaster or warm them in the microwave.