1 cup white whole wheat flour (I like to use whole wheat pastry flour, such as Bob’s Red Mill)
1 1/2 tsp baking powder
1/4 tsp fine sea salt
1 1/4 cup buttermilk
1 large egg
1 tsp vanilla extract
1 tbsp ground flaxseed
1 tbsp sugar
1 tbsp melted butter
Heat griddle or a large nonstick skillet to 350°F (or medium-low heat).
In a mixing bowl, whisk flour, baking powder, and salt.
Add buttermilk, egg and vanilla. Whisk until just combined, adding more buttermilk if needed to reach a thinner consistency.
Pour batter by 1/4 cup onto griddle and cook until bubbles appear on the surface.
Flip pancakes and cook until done in the center and the bottom is golden, about 1-2 more minutes.
Repeat with remaining batter.
Serve pancakes with maple syrup or other any other toppings you prefer.
You can add 1 tbsp flaxseed to the batter for a little nutrition boost, or 1 tbsp sugar for a little sweetness. Add these with the dry ingredients, if using. For extra buttery richness, add 1 tbsp of melted butter with the wet ingredients.
If your skillet or griddle is not nonstick, grease it with a little bit of butter or coconut oil before pouring the batter.
Try not to over-mix the batter to avoid tough or flat pancakes. A few lumps are normal. I like to add all of the wet ingredients to the center of the bowl in a little ‘well’ and mix them together before mixing them with the dry ingredients. You can also mix the wet ingredients separately and then pour them into the dry, but I prefer one less dish to wash.
To check if your pancakes are done on the bottom before flipping, gently lift just one edge with a spatula.
If you want lighter, fluffier, less dense pancakes, swap out half of the buttermilk for club soda or plain seltzer water.
This recipe is a great base recipe for add-ins like blueberries or chocolate chips! Sprinkle them on the pancakes while cooking, before flipping.
Recipe may easily be doubled to make more pancakes.