Whole wheat pancakes are fluffier, healthier and more delicious than white flour pancakes. How can I know? My family devours them like a dessert.
- 1-¾ cup Whole milk (more if needed)
- 2 tablespoons Fresh lemon juice or vinegar
- 2 cups Whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon Baking soda
- 1 tbsp Dark brown sugar
- 1 teaspoon Kosher salt
- 2 large eggs
- ¼ cups Neutral oil (like canola or vegetables), plus more for frying
- Salted Butter, Softened And Pure Maple Syrup, To Serve
First, prepare the “buttermilk”. Mix 1 ¾ cups of milk with 2 tablespoons of fresh lemon juice or vinegar. Let it sit for about 5 minutes until it thickens (it will also get a little lumpy, that’s okay!), then mix it again and it’s ready to use in the recipe.
In a large bowl, whisk together flour, baking powder, baking soda, brown sugar and salt. Crack the eggs, add the oil, then pour in the buttermilk and stir until just combined. Adjust consistency with additional flour or milk if needed – batter should be thick and barely pourable. Let the batter rest for 5 minutes (or while the pan is heating) – the longer it sits, the fluffier the pancakes will be.
Heat a large sauté pan (10 or 12 inches) over medium-low heat. Add 1 ½ tablespoons oil and heat until shiny (takes about 3 minutes on my burner). Using a ¼ cup measure for each crepe, pour the batter into the pan. Cook on one side until bubbles appear on top, then flip and continue cooking until both sides are golden brown (about 2 minutes per side). Transfer to a wire rack set in a rimmed baking sheet (this helps the edges stay crispy while you do the rest, but you can also just transfer them to a large plate). Repeat with the rest of the batter, adding 1 tablespoon of oil to the pan for each batch.
To serve, transfer a few pancakes to each plate, sprinkle with butter and drizzle with maple syrup. Or, eat them straight off the grill while you prepare the next batch. Best served right away!