Whole Wheat Pancakes Recipe 

These whole wheat pancakes are light and fluffy. The kids love them! Top with blueberries before grilling the second side if you like.

– 2 cups whole wheat flour – 2 tablespoons white sugar – 2 teaspoons baking powder – ½ teaspoon baking soda – ½ teaspoon salt – 2 ¼ cups buttermilk – 2 large egg – 4 tablespoons vegetable oil, divided



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A bowl should be used to combine the ingredients of flour, sugar, baking powder, baking soda, and salt.

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In a separate basin, mix buttermilk, eggs, and 3 tablespoons oil. Wet ingredients into dry ingredients and whisk until just blended; batter may be thick.

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Heat remaining 1 tablespoon oil in cast iron skillet on medium-low for 5 minutes. Pour 1/3 cup batter per pancake into the hot skillet in batches.

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Scoop batter into rings and heat until bottom is browned and top is bubbled, 1 1/2 to 2 minutes. Flip again and cook for 2 more minutes until firm and golden.

410 Calories 15g Fat5 7g Carbs1 6g Protein 

Nutrition Facts (per serving) 

also see

also see

Lemon Blueberry Scones Recipe