Monday, March 6, 2017

Whole Wheat Buttermilk Pancakes


I'm not alone in my love affair with pancakes am I?

Pancakes are, by far, my favorite breakfast food.  I haven't always had such an affection for pancakes.  It actually all started when I was pregnant with Redmond.  I craved pancakes all.the.time.  I don't necessarily crave them all the time anymore, but they're definitely a favorite of mine.

I perfected this recipe years ago and I very rarely stray away from it.  Redmond could even recite almost every ingredient at the age of three!  See?  We eat pancakes a lot!

In my opinion, buttermilk is a necessity when it comes to pancakes.  Buttermilk, cinnamon, and vanilla makes these pancakes fluffy and sooooo delicious!

Whole Wheat Buttermilk Pancakes
Makes approximately 12 pancakes


2 cups whole wheat flour
2 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/4 tsp kosher salt
1 tsp cinnamon
1 tsp vanilla extract
2 cups low-fat buttermilk
2 eggs, slightly beaten
1/4 cup coconut oil, melted (canola oil or melted, unsalted butter will also work)


1.  In a large bowl whisk together the flour, sugar, baking powder, soda, salt, and cinnamon.  Make a well in the center and add in the wet ingredients.  Whisk together, getting any large lumps out (it's okay if your batter has some small lumps).

2.  Heat a large skillet or griddle over medium-high heat.  Drop the batter by 1/4 cupfuls (I use an ice cream scoop - it works perfect!) onto the hot griddle.  Once the sides of the pancakes have firmed up and small bubbles appear on the top, flip them.  Cook for an additional 2-3 minutes, remove and repeat with remaining batter.  Serve with fresh fruit and maple syrup.  Enjoy!

~ Sara :)

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