Recipe: Favorite Whole Wheat Buttermilk Pancakes

This is one of those meals in our house that we make over and over and over and over and over and over and over again. We make them so often that Ryan and I are pretty tired of them but the kids LOVE them and it's a good way for me to get some nutrients into them without even trying. 

Try them this weekend. They are wonderful!

1 1/2 cups flour

1 1/2 cups whole wheat flour

2-4 tablespoons ground flaxseed, optional

2-4 tablespoons raw wheat germ, optional

1/4 cup plus 2 tablespoons sugar

1 tablespoon baking powder

1 tsp baking soda

1 tsp salt

3 cups buttermilk, plus more for thinning

2 tablespoons canola oil

4 eggs

Customize your pancakes with:

•     mini chocolate chips
•     fresh or frozen blueberries, or blueberry syrup
•     top with pecans and banana slices
•     mix together equal parts sour cream and raspberry jam and spread over pancakes

    

Lightly spoon flours into dry measuring cups, level with a knife. Whisk together flours, flaxseed, wheat germ, sugar, baking powder and soda, and salt in a large bowl. Set aside

Combine buttermilk, oil, and eggs, stirring with a whisk; add to flour mixture and stir just until moist. Add additional buttermilk until you reach the desired consistency. 

Heat a nonstick griddle or skillet to medium heat. Using a spoon or a 1/4 measuring cup pour batter onto hot griddle. Turn pancakes over when there are some bubbles on top and the edges begin to dry out. 

Yield: 30-40 pancakes depending on how big you make them. 

My kids LOVE having these as a snack later that day or for breakfast the next morning so I make this big batch and enjoy the leftovers. You can also freeze them to enjoy later. Place small squares of wax paper between every two pancakes. Seal in a Ziploc freezer bag. 

Recipe adapted from Cooking Light