Pancakes can be a nourishing breakfast choice when made with wholesome ingredients. 

Using 100% whole wheat flour has many benefits – it is a fiberful choice that will help keep you full. Fiber is an important part of a healthful diet, as it prevents constipation, helps control blood sugar, and may assist in weight management. Whole wheat flour is also rich in B vitamins, riboflavin and folate and contains more iron, calcium and protein than white flour. 

These pancakes come together quickly with simple pantry ingredients, but you will have to purchase real buttermilk. Personalize them with chopped nuts, blueberries, sliced banana, chocolate chips, or a smear of nut butter. They freeze well for up to 2 months. 

Enjoy these nutty, flavorful pancakes and have a hearty start to the day! 

Ingredients 

2 cups (11 ounces) whole wheat flour

2 tablespoons sugar 

1 1/2 teaspoons baking powder

½ teaspoon baking soda 

¾ teaspoon salt 

2 ¼ cup buttermilk (do not substitute)

5 tablespoons vegetable oil (plus more for the griddle)

2 large eggs

1 teaspoon vanilla extract 

This recipe makes about 17 pancakes.

Preparation

• Whisk flour, sugar, baking powder, baking soda, and salt together in a medium bowl.
• Whisk buttermilk, 5 tablespoons of oil, eggs and vanilla in a second medium bowl. 
• Add the wet into dry ingredients, and whisk until smooth. (Mixture will be thick; do not add more buttermilk.) Mix well; there is little risk of overmixing. 
• Use a greased skillet over medium heat or an electric griddle at 350 degrees. Portion pancakes using a ¼ cup dry measure cup. Cook until edges are set, and bubbles appear on the surface. Flip, and cook until golden. 
• Repeat with remaining oil and batter as necessary. 
• Serve with maple syrup or your favorite jam or fruit compote. Bon appétit!