These pancakes are made from 100% whole wheat flour. Some of you are probably groaning at that thought while others of you are cheering wildly. As for me, I’m just sitting here VERY full with my fingers crossed. I am hoping that the goodness of the whole wheat is great enough to counteract the, umm, er, tastiness of the cinnamon cream syrup …which may or may not have found its way into my mouth more often than did the pancakes.
I’m just kidding. Really.
I’m actually a strong supporter of whole wheat, but only if it is used well. 100% whole wheat bread doesn’t have to be brickbat heavy and taste like cardboard. It can actually be a very tasty, fairly light bread if made by skilled, caring hands using the right kind of whole wheat flour and other ingredients. Seriously, if you pick up a loaf of whole wheat bread at a store and it weighs more than a four year old and the only ingredients listed are 100% stone ground whole wheat flour, water, salt, and yeast, put it down and walk away.
The same principles that apply to making good whole wheat bread apply to making these 100% whole wheat buttermilk pancakes. The ingredients work well together and the flavor of the pancakes will not disappoint you. They have a good nutty taste and all on their own, and with nothing more than a little spread of butter, they are wonderful. Add the cinnamon cream syrup, however, and you’ll be thinking that you are eating dessert for breakfast.
Now that I’ve touted the good flavors of whole wheat, I’ll have to do a blog post about wheat one of these days. There are things to know and tell, yes, things to know and tell. Things you’ll be so interested in learning. Knowledge is power.
100% Whole Wheat Pancakes
Ingredients
- 1¼ cups whole wheat flour
- 1 large egg
- 1¼ cups buttermilk
- ¼ cup white granulated sugar
- 1 teaspoon baking powder (heaping teaspoon)
- 1 teaspoon baking soda (level)
- ¼ cup canola oil
- ⅛ teaspoon salt
Instructions
- In a large bowl, whisk together whole wheat flour, baking powder, baking soda, and salt in a large bowl. Set aside.
- In a medium size bowl, whisk together the egg, buttermilk, sugar, and oil. Pour the liquid ingredients into the dry ingredients and stir to combine. Don't over-mix, a few lumps are okay. The batter will get bubbly as the ingredients interact.
- Preheat a no-stick skillet or griddle pan over medium heat. With some soft butter on a paper towel, lightly wipe the cooking skillet or griddle pan.
- Using a 1/4 cup measuring cup, pour batter onto skillet forming a circle. Cook 3 or 4 pancakes at a time, or whatever your pan allows. When edges begin to bubble and lift from skillet or griddle pan, flip the pancakes. Cook both sides until golden brown.
- Serve warm with butter, cinnamon cream syrup, maple syrup, powdered sugar, or fruit.
We made these today for dinner when we discovered we didn’t have enough pasta left for two. That’s okay. I love pancakes.
I love doing breakfast for dinner. It’s fun; especially if it involves orange juice and bacon to go along with those pancakes…and hash brown potatoes or potatoes o’brien.
These really sound delicious. I’m new to your blog and have spent some time exploring. I like what I see :-). I’ll be back. Have a great day. Blessings…Mary
Gulp. Thank you, Mary. Knowing that you looked at my blog and that you like it makes my armpits sweat. YOUR blog is so wonderful that I genuflect each time I click on its link.
Um… I really want these right now. That may or may not be the pregnancy hormones, but it’s probably more because I’ve had your cooking on enough occasions to know that your recipes always = delicious!
The baby wants you to make these for him. He especially wants the cinnamon cream syrup AND extra butter on every pancake. He wants them a lot.