Healthy Whole Wheat Buttermilk Pancakes

These pancakes have an amazingly light, tender texture for a 100% whole wheat recipe. If you enjoy pancakes for breakfast but want a healthier version, this recipe is for you. I've sweetened the batter slightly with maple syrup because it compliments the natural nuttiness of the whole wheat flour, but you can substitute any sweetener of your choice.

My recipe is inspired by one from Cook's Illustrated. There's no need to use a portion of white flour in this batter; the texture is surprisingly light and tender without it. Oil is preferred to butter in pancakes because it yields a golden, evenly browned pancake--butter is more likely to burn. There's no danger of over-mixing whole wheat batter, as is the case when using white flour.

The bran in the wheat flour cuts through the gluten strands as it's mixed, and that keeps the pancakes from becoming tough. So, you can whisk this batter to your heart's content without fear of overdoing it. Use fresh ingredients for the best results. Make sure your whole wheat flour is fresh--it has a considerably shorter shelf life than white flour. Whole wheat flour should be stored in the freezer if it won't be used right away. Make sure your baking soda and baking powder are fresh.

They are the leavening ingredients. If they're old and inactive, you may have flat, dense pancakes. Step 2. Whisk the dry ingredients together in a large bowl. Create a well in the mixture. Step 3. Whisk the wet ingredients in a separate medium bowl. Step 4. Pour the wet ingredients into the well of the dry ingredients.

Whisk until batter is smooth. It's okay if there are a few tiny lumps. The batter will be thick--don't thin it! Step 5. Add a little oil to the bottom of a non-stick griddle or large skillet and heat on medium heat. Use a paper towel to wipe the oil all over the surface, leaving behind just a thin film. Step 6. When the pan is fully heated, a bead of water flicked onto it should bounce, but not immediately evaporate.

Use a 1/4-cup measuring cup or large scoop to pour a portion of batter onto the hot pan. Use a small rubber spatula to spread the batter into a 4 to 4-1/2 inch circle. Step 7. When bubbles form on top and just begin to pop, place a spatula (I prefer a fish spatula for this) under the edge and peek underneath to see if it's browned enough--it usually takes 2-3 minutes. Flip it over and cook the other side for 1-2 minutes until browned. TIP FOR FLIPPING A PERFECT PANCAKE.

They’re soft, tender, fluffy, and as light as a pancake that’s loaded with sprinkles and berries can be. The smell of strawberries being cooked is just scrumptious, and they add texture, flavor, and remind me of warmer weather and summer days. Sprinkles go with everything and make everything taste better, even warm, buttery pancakes loaded to the max with strawberries and dripping in syrup. Note to self. Make pancakes again sooner rather than later.

Buttermilk helps create soft, tender, and fluffy pancakes that are bursting with strawberries. Sprinkles go with everything and make even warm, buttery pancakes, dripping in syrup and loaded with berries, taste just that much better. A hit with kids and perfect for special occasions, Valentine’s Day, or anytime you have extra strawberries. 1. In a medium mixing bowl, add flour, sugar, baking powder, baking soda, optional salt, and whisk to combine; set bowl aside. 2. In a large measuring cup, add 1 cup buttermilk, egg, oil, vanilla, and whisk to combine.

Pour wet ingredients over dry, and mix until just moistened. Lumpy batter is what you’re looking for and it’ll be quite thick. If it seems too thick for your liking, add an additional splash of buttermilk (1 to 3 tablespoons). I used 1 cup plus about 2 tablespoons. 3. Spray a large, non-stick skillet with cooking spray, and heat over medium-low to medium heat.

Once skillet it hot, using a one-quarter cup measure, scoop batter into skillet. I make 3 pancakes at once. Sprinkle on about a dozen strawberries pieces to each pancake. 4. Right before you’re ready to flip the pancake over to cook the second side, sprinkle generously with sprinkles, at least 2 tablespoons per pancake. Flip carefully and cook second side until done and golden, about 3 minutes. Repeat process with remaining batter. Serve pancakes immediately with butter, jam, syrup, confectioners sugar, Strawberry Butter, Vanilla Maple Butter or your favorite pancake topping.