Whole Wheat Buttermilk Pancakes

By Simply Scratch

Ingredients

1 cup whole wheat flour
1 cup unbleached all-purpose flour
3 tablespoons granulated white sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt (like sea salt or pink himalayan)
1/2 teaspoon ground nutmeg
3 cups low-fat buttermilk
2 large eggs (slightly beaten)
3/4 teaspoon pure vanilla extract
3 tablespoons melted butter
nonstick spray or butter (for griddle)

Prep Time10mins
Cook Time8mins
Servings8

Instructions

In a mixing bowl, measure and add flours, sugar, baking soda and powder, salt and ground nutmeg. Use a whisk to combine.

In a large liquid measuring cup or bowl, measure the buttermilk and add in the eggs and vanilla. Whisk until combined.

Pour the buttermilk into the bowl with the dry ingredients. With a rubber spatula, mix until just about combined. Lastly, pour in the 3 tablespoons (melted and cooled) butter and stir to fully incorporate.

Allow the batter to rest while you preheat your griddle to 375° for 10 to 15 mintues.

Once preheated, reduce temperature to 350-360° and grease with butter or coconut oil.Pour ¼ cup of batter per pancake onto the griddle.

The pancakes are ready to flip when the holes at the top pop and don't fill back in with batter or the bottom is golden and the edges set. About 3 mintues.

Flip and continue cooking for 1 to 2 mintues.

To keep the pancakes warm in-between batches, place on a rimmed metal baking sheet and keep warm in a low oven (200 or 90). Repeat with remaining pancake batter.