These whole wheat pancakes come out very light and fluffy My kids love them If you like blueberries throw a few on top before cooking the second side
Prep Time
30 mins
Dificult
Medium
Servings
4
Ingredients
Instructions
Whisk flour
sugar
baking powder
baking soda
and salt together in a bowl.
Whisk buttermilk
eggs
and 3 tablespoons oil together in a separate bowl until well combined. Pour wet ingredients into dry ingredients and stir until just combined; batter may seem a bit thick.
Heat remaining 1 tablespoon oil in a cast iron skillet over medium-low heat for 5 minutes. Working in batches
pour 1/3 cup of batter for each pancake into the hot skillet. Spread batter into circles with a spoon; cook until browned on the bottom and bubbles appear on top
1 1/2 to 2 minutes. Flip and cook until set in the middle and browned on the other side
about 2 more minutes.
Recipe Tip
Use scant cups of flour for a more traditional batter and lighter pancakes.
