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
Ingredient
Direction
1
A bowl should be used to combine the ingredients of flour, sugar, baking powder, baking soda, and salt.
2
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.
3
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.
4
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.