Ah, Sunday morning breakfast – the smell of the weekend. I end up making waffles or pancakes, since my husband doesn’t eat eggs (which are my favorite breakfast item). I wanted to make a whole wheat pancake to add a little more fiber to our breakfast. What I love about pancakes is that I can customize them to the person – I love blueberries in mine and my husband likes chocolate chips in his (tastes like a giant chocolate chip cookie). I loved how simple these were to make and how fluffy they turned out. Definitely a keeper. Enjoy!
- 1 cup whole wheat flour
- 1/2 tsp. baking powder
- 1/4 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 Tbsp. sugar
- 1 large egg
- 1 cup buttermilk
- 2 Tbsp. unsalted butter, melted and cooled
1. Mix together all of the dry ingredients in a large bowl.
2. Whisk together all of the wet ingredients in a measuring cup.
3. Add the wet ingredients to the dry and mix to combine – just until all ingredients are blended. Let rest for 5 minutes.
4. Heat a griddle or non-stick frying pan over medium-low heat for several minutes.
5. Spoon pancake batter into pan and cook until bubbles form in the batter and bottom is golden, approximately three minutes [at this point – add in any fillings you want to use]. Flip and cook until the second side is golden, another a minute or so.