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I've been making this 100% whole wheat pancakes recipe for more than 10 years, and it continues to be my go-to recipe! They are soft, light, fluffy, and simply delicious! It is an adaptation of an old recipe called "blender pancakes," but since I always have ground whole wheat flour on hand, I came up with this easy version which is great for anyone who doesn't have a potent enough blender to grind up whole wheat kernels.
The key ingredient for these pancakes to be so delicious is BUTTERMILK! Yes, fresh buttermilk from the dairy aisle at the grocery store. The thickness and tartness of buttermilk are what makes these pancakes extra special. No substitutions, please!
Caution about store-bought whole wheat flour:
I've never tried making this 100% whole wheat pancakes recipe with store-bought whole wheat flour--you'll have to tell me how they turn out if you decide to go that route. But, for those of you who don't own a wheat grinder and would like to invest in a good quality one, here is the one that I use--the Nutrimill Wheat Grinder. I absolutely love it!
So, are you ready for the delicious taste and smell of the best 100% whole wheat pancakes? Enjoy!
- 2 cups freshly ground whole wheat flour
- 2 1/2 cups fresh buttermilk
- 4 eggs
- 1/2 tsp salt
- 2 tsp baking soda
- 1 cup oil (olive, coconut, or canola)
- 2 tsp baking powder.
How to do it:
- Mix wet ingredients in a large bowl. Add dry ingredients and mix until combined. If you think it needs more buttermilk you can add a bit more, but remember that this batter is thick and it thickens as it sits (the whole wheat just keeps absorbing the moisture). Let sit for 10 minutes and determine then if it really needs more buttermilk.
- Cook on skillet about 2 minutes per side. I usually get a 1/3 cup measuring cup to scoop out the batter and have evenly sized pancakes.
- Serve them with your favorite toppings. Enjoy!