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| 100% Whole Wheat Pancakes |
"These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)"
Ingredients :
- 2 cups whole wheat flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/4 cups buttermilk
- 2 eggs
- 3 tablespoons vegetable oil
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 1H |
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- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Notes :
- Cups of flour just shy of full will yield a lighter pancake and more traditional batter.
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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