A delicious, versatile weekday breakfast recipe. However, you can elevate it by adding some of the fun toppings listed below. Perfect for serving to guests on a weekend or just for fun! I have included the whole wheat in my recipe just to be sure my toddler is getting a bit more fiber than he would from an all all-purpose flour recipe.
I developed this recipe based on Betty Crocker’s Buttermilk Pancake recipe. I tweaked her recipe to my liking and have used it ever since! When making pancakes, it is the recipe I use 90% of the time. Such a crowd pleaser!
Pancake Topping Ideas
- toasted, chopped walnuts
- whipped butter
- whipped cream
- whipped marscapone
- maple whip
- chocolate whip
- fresh berries
- fresh berry compote
- caramelized bananas
- sprinkles
- powdered sugar
- vanilla powder
- oatmeal crumble
Basic Fluffy Whole Wheat Pancakes
An easy every-day pancake recipe that is nutritious and delicious!
Author: Erin Catlin
Recipe type: Breakfast
Cuisine: American
Ingredients
- ¾ cup all-purpose flour
- ¼ cup whole wheat flour
- ½ tsp salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tbsp sugar
- 1¼ cup buttermilk
- 2 tbsp melted butter
- 1 egg
Instructions
- mix dry ingredients in a medium bowl
- whisk wet ingredients (egg, buttermilk and melted butter) together in a medium bowl
- carefully fold dry ingredients into wet ingredients until just combined
- let the pancake batter rest for a few minutes
- heat a skillet to medium heat (I use my enameled Le Creuset Braiser)
- plop about 2 tsp of butter in pan, if it sizzles add batter
- cook until bubbles form in batter and pop, about 2-3 minutes
- flip and cook for another minute until pancake is cooked through
- serve hot
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