This is my go-to recipe for a quick pancake in the morning. I like adding the whole wheat to increase the fiber content and the buttermilk to give them a great texture and flavor. They cook up fluffy and delicious! —Erin Catlin
whole wheat flour
In This Recipe
Mix the dry ingredients in a medium bowl.
Whisk the egg and buttermilk in a medium bowl.
While mixing the buttermilk and egg, slowly pour in the melted butter.
Gently fold the dry ingredients into the wet ingredients. Fold until just mixed. Batter will look lumpy. Do not over-mix or else your pancakes will not be fluffy!
White your batter rests for a couple minutes, heat an enameled pan or griddle to medium.
When your pan is hot, plop in 1 tsp of butter. It should sizzle a bit.
Plop in a quarter of your batter (or less if you want to make smaller pancakes) lightly patting the batter into the desired shape with a spoon.
Let the pancake cook about 1-2 minutes. When you see bubbles popping, flip your pancake.
Let the other side cook until the pancake is done. It should take about 1 minute.