I have searched high and low for the perfect pancake recipe that was easy, healthy and just the right texture, and–YIPEE!!! I have finally found it!
My girls are as happy as I am. They have been the ones that have to eat all the pancake recipes I have tried, and my oldest daughter expressed relief when I told her that I was going to stick with this one.
She said, “Oh Mom, I am so glad you didn’t choose the ones with orange juice in them because they were too sweet, and the pumpkin ones were not my favorite, and the white ones were good but didn’t fill me up, and those thin ones were just eww…” I was surprised that she remembered all of the different recipes I have tried, although I was NOT surprised that she had an opinion about each one of them!:)
I had found a mix that I love, Bob Mills 10 Grain Pancake Mix, but as much as we eat pancakes around here, it just was too expensive to justify buying every week. Now I don’t have to, which makes me very happy!
Top with butter and pure maple syrup, and you will be in healthy pancake heaven!
Whole Wheat Buttermilk Pancakes
2 cups whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/4 cup evaporated cane sugar (or plain sugar)
2 1/4 cups buttermilk
2 large eggs, lightly beaten
2 Tbls butter
Whisk dry ingredients together. Make a well, add buttermilk and lightly beaten eggs. Stir just until combined, leaving some lumps (if you over mix, your pancakes will be tough instead of light and fluffy)
Melt butter in skillet or pan. Pour about a 1/4 cup batter into pan, wait until bottom is golden brown, then flip and cook until golden on other side. Continue to add bits of butter to pan to prevent sticking as you make more pancakes.
Makes about 16 four inch pancakes.
I double it, make a bunch of pancakes and freeze them in gallon ziplock bags. My girls help themselves in the morning by microwaving for a few seconds.