These whole wheat pancakes are the perfect sized batch for just two people. The best, most fluffy whole wheat pancakes I’ve ever made!
- 1 egg
- 2 tablespoons brown sugar
- 2 tablespoons canola oil
- 1 teaspoon vanilla
- 3/4 cups buttermilk (substitute 3/4 cup milk + 2 tsp. white vinegar)
- scant 1 cup whole wheat flour
- 1 tablespoon baking powder (substitute 1 tsp. baking soda + 2 tsp. cream of tartar)
- ½ teaspoon salt
- 2 tablespoons water
- Whisk the brown sugar into the egg. When the mixture is smooth, add the oil, vanilla, and buttermilk and whisk for 15 seconds.
- Add the flour, baking powder, and salt to the bowl and stir until just combined. Add the water and do a test pour of your batter. It should run off smoothly and not have too many bubbles or a “puffy” look. If it looks too thick and puffy, thin it out a little by adding water, one tablespoon at a time, until you get the right consistency.
- Pour 1/3 cup batter into a nonstick skillet over medium low heat. When the edges look dry and the top has bubbles, use a spatula to flip the pancakes. Let them cook for another minute or two, until golden brown on both sides. Remove from heat and serving.
This makes about 5-6 pancakes. We like to put chocolate chips in ours – just sprinkle them onto the pancake right after you pour the batter into the pan. When you flip the pancakes, they’ll get soft and melty – just how I like it. 🙂