Whole Wheat Buttermilk Pancakes

4.70 from 13 votes

Prep Time5

Cook Time3

Total Time8

Course: 100 Family Favorite Easy Healthy Recipes

Keyword: breakfast, buttermilk pancakes, whole wheat

Servings: -6 servings

Author: Sweet Basil

Preheat a griddle to medium heat.
In a medium bowl, sift together the salt, baking powder, baking soda, flours and sugar. The whole wheat flour will not completely sift through so once it's not moving through anymore just dump it in the bowl.
1 teaspoon Salt, 2 teaspoons Baking Powder, 1 teaspoon Baking Soda, 1 Cup Flour, 1/2 Cup Whole Wheat Flour, 1/2 Cup Oat Flour , 2 Tablespoons Sugar
In a separate bowl, whisk together the eggs and buttermilk.
2 Eggs, 2 Cups Buttermilk
drizzle in the butter as you continue to whisk.
2 Tablespoons Butter
switch to a wooden spoon and make a well in the middle of the dry ingredients.
pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining. The batter will be very thick, this is normal.
butter the griddle and scoop 1/3 cup of batter and cook until bubbles begin to form, flip and cook until golden.
serve immediately.

Process oats in a food processor to create oat flour or use additional whole wheat flour if you do not have rolled oats

pancakes can be frozen for 2-3 months