Forget everything you’ve heard. The more whole-wheat flour you use, the more tender (and foolproof) the pancakes will be. Just be sure your flour is fresh, and you will get soft, fluffy, delicious whole wheat cakes!
- 2 cups (11 ounces) whole-wheat flour
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 2 1/4 cups buttermilk
- 5 tablespoons vegetable oil (plus more for greasing pan)
- 2 large eggs
- Whisk flour, sugar, baking powder, baking soda, and salt together. In a separate bowl mix buttermilk, oil, and eggs. Make a well in the center of the flour mixture and pour in buttermilk mixture. Whisk until smooth (if the mixture is thick, don’t add more liquid).
- Heat 1 teaspoon extra oil in a large nonstick skillet (or large griddle) over medium heat until shimmering. Use a paper towel to wipe the oil around the pan. Pour pancakes into pan using 1/4 cup batter in each. If needed, gently spread each portion into 4 1/2-inch rounds. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break. Flip pancakes and cook until 2nd side is done. Serve with butter and maple syrup, or other toppings as desired.