Rating: 4.5 stars
196 Ratings
  • 5 star values: 154
  • 4 star values: 33
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1

These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).

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  • Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

Cook's Note:

Cups of flour just shy of full will yield a lighter pancake and more traditional batter.

Nutrition Facts

410 calories; protein 15.9g; carbohydrates 57.2g; fat 15g; cholesterol 98.5mg; sodium 874.5mg. Full Nutrition
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