Whole Wheat Pancakes

Dry Ingredients

• 1 cup whole wheat flour (about 5 ounces by weight)
• 2 teaspoons granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon fine sea salt

Wet Ingredients

• 1 cup buttermilk
• 1 large egg
• 2 tablespoons unsalted butter (melted, slightly cooled)
• 1 teaspoon vanilla extract (optional)
• butter or ghee (for griddling)

Instructions

1. Mix the Dry Ingredients: In a large mixing bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and sea salt.1 cup whole wheat flour, 2 tsp sugar, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp sea salt
2. Mix the Wet Ingredients: In a separate bowl, whisk together the buttermilk, egg, melted butter, and vanilla if using.1 cup buttermilk, 1 egg, 2 tbsp melted butter, 1 tsp vanilla
3. Make the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. The batter should be thick and a little lumpy.wet ingredients, dry ingredients
4. Rest the Batter: Let the batter rest for 5–10 minutes while the griddle heats. If the batter becomes too thick to scoop, loosen it with 1–2 tablespoons of buttermilk.prepared batter, extra buttermilk if needed
5. Heat the Griddle: Heat a griddle or large nonstick skillet over medium heat. Grease lightly with butter.butter
6. Cook the Pancakes: Scoop about ⅓ cup batter per pancake onto the griddle. Cook for 2–3 minutes, until bubbles form on the surface and the edges begin to set.prepared batter
7. Flip and Finish: Flip the pancakes and cook for another 1–2 minutes, until golden brown and cooked through.whole wheat pancakes
8. Serve: Serve warm with butter and maple syrup.