It’s hard to believe but I have never prepared whole wheat pancakes up till now. I really like pancakes and frequently make regular, or buttermilk pancakes. There was no Buttermilk Whole Wheat Pancakes Recipe on this blog so I decided to go ahead and give it a try. Like most pancake recipes this is a very simple recipe with almost no prep time, and they cook very quickly. I served these pancakes with breakfast sausage links and created a breakfast supper which went over very well. I am not hot on the flavor created by whole wheat flour, but I thought these pancakes were pretty good. I still prefer the traditional buttermilk pancakes. However my wife disagrees; she thought they were delicious, and is ready to have them again anytime.
You be the judge. Give these Buttermilk Whole Wheat Pancakes a try. Enjoy
1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup wheat germ
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons brown sugar
1 teaspoon salt
5 1/3 tablespoons unsalted butter
2 1/2 cups buttermilk
2 eggs, beaten
1. In a large bowl, mix together the whole wheat flour, white flour, wheat germ, baking powder, baking soda, brown sugar, and salt.
2. Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Work the butter in using a fork; mix until the mixture has a sand-like consistency.
3. Add the buttermilk, eggs, and mix until thoroughly combined.
4. Using a lightly greased frying pan over medium heat pour in enough batter for the size pancakes you want. Cook until bubbles form and the topside and the pancake is golden brown on the bottom.
(If the pancakes are browning too quickly reduce the heat a little bit)Flip the pancake and brown the other side. Repeat the process till all the batter is used up.
Serve hot with your choice of topping.