Tuesday, June 5, 2012

Whole Wheat Buttermilk Pancakes

For the longest time, my kids did not like pancakes!  Until I found the perfect buttermilk pancake recipe.  They loved the light and fluffy texture only real buttermilk gives.  I always thought that a reasonable buttermilk substitution was to add vinegar or lemon juice to milk.  However, there was actually huge difference in taste and texture.  The pancakes turned out softer, lighter, fluffier and very tender.  After all these years of baking, I have concluded that there is no substitute for real buttermilk!

Now that I got the kiddies to finally eat pancakes, I wanted to make them with whole wheat flour.  So I used a combination of whole wheat flour and wheat germ to lighten the texture.  With this recipe, I made 35 pancakes, using 1/4 cup batter for each pancake.  Yes, it makes a lot but I freeze about half the batch on a parchment lined tray in a single layer and then it goes into a freezer bag.  I always have pancakes on hand for quick breakfasts.  30 seconds in the microwave to thaw and heat a few pancakes and I'm done. 

Pancakes used to be so tedious to make in a frying pan.  I took a chance and ordered a reversible grill/griddle that spans over 2 heating elements on my stove.  I bought this Nordicware brand from my local kitchen specialty store about 5 years ago and I still use it on a regular basis.  It's so much fun to flip 8 pancakes at a time!

 Whole Wheat Buttermilk Pancakes

2 1/4 cups whole wheat flour
3/4 cup wheat germ
3 tablespoons white sugar (I used coconut sugar)
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3 cups buttermilk
3 eggs
1 tsp vanilla
1/4 cup butter, melted

In a large bowl, combine flour, wheat germ, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk and eggs. Keep the two mixtures separate until you are ready to cook.

Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!

Pour the wet mixture into the dry mixture, and then mix in melted butter last. Using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Adapted from Allrecipes.com: Buttermilk Pancakes II

Please pass the butter and maple syrup! 

For more breakfast ideas, check out Breakfast Ideas Monday.

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