These fluffy and delicious breakfast pancakes are made with whole wheat flour and lots of buttermilk, and sweetened with whole cane sugar!
Happy Friday! Tomorrow is Saturday, and do you know what that means at our house? Breakfast for dinner! (It’s becoming a Saturday tradition around here.)
So today I’m thinking about pancakes, particularly these delicious buttermilk pancakes that have an almost ridiculous level of fluffiness. Yep, ridiculous.
This recipe is adapted from one that my grandpa (aka Peepaw) has been making for as long as I can remember. Growing up, I referred to them as “Peepaw’s Pancakes”, and boy, are they good. Us grandkids always looked forward to getting some of Peepaw’s Pancakes when we went to visit my grandparents.
Did you look closely at the picture above this post? I assume so, or you wouldn’t still be reading right now. Ok, go look at it again. No, wait! I’ll put another one here for you to see:
The fluffy!!! It’s so amazing.
That stack lasted just long enough to take two pictures before being consumed by my husband, and he promptly pronounced them, “My new favorite pancakes”. He has also informed me that these Buttermilk Oatmeal Pancakes are his favorite, so I’m not really sure which type is actually the ultimate favorite. He’s confusing like that.
Look at that maple syrup drizzle. Is it beautiful, or what?
You know what makes these pancakes even better? I gave them a somewhat healthier makeover by using whole wheat flour and sweetening them with whole cane sugar.
Saturday needs to hurry up and get here so I can make more pancakes. Or I could just go make some right now…hmmm…
Fluffy Whole Wheat Buttermilk Pancakes
- 2 cups whole wheat flour
- 2 Tablespoons whole cane sugar (I use Sucanat)
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups buttermilk
- 2 eggs, beaten
- 1/4 cup olive oil OR coconut oil
In a large bowl, stir together flour, cane sugar, baking powder, baking soda, and salt. Add buttermilk, eggs, and olive oil and mix just until combined.
Using a 1/3 measuring cup, drop batter onto a lightly greased skillet over medium heat. Cook until underside is golden brown and top starts to bubble, flip, and cook until other side is golden brown.
~K in the Kitchen