Whole Wheat Buttermilk Pancakes

On the list of my favorite foods pancakes are always top three.

I’m back with a brand new recipe of yummy Whole Wheat Buttermilk Pancakes .

It’s Monday (whomp whomp) . My mind is still in weekend mode. Plus thinking about the long 3 day weekend ahead for Labor Day and pancakes couldn’t be any more fitting.  PaNot gonna lie, I grew up using box pancake mix. Yes, the just add water kind.

Gasp!

For as long as I can remember pancakes have had a special place in my heart. Back in college during the summer session  I lived in a dorm that had a  kitchen a the end of hall that was shared by the entire floor.  I would get up and make eggs and pancakes before going to class.

For the longest time making pancakes from scratch kinda frightened me. I was so afraid to mess up so it was easier to just grab a box mix.  The just add water mix was cool but I knew at some point I needed to learn how to make them on my own. With a little practice I found the perfect combo of ingredients to make whole wheat buttermilk pancakes. These pancakes are…

light

fluffy

filling

healthy alternative

 

And when they’re done sprinkle on toppings like chopped peacans (pea-cans not ‘khans in my opinion) and banana slices with a drizzle of honey.

Breakfast is now complete!.

Start by mixing dry ingredients (like flour, brown sugar, salt, baking soda)  in a bowl and set aside. Then mix wet ingredients in a separate bowl (buttermilk, egg, canola oil, vanilla extract) . Slowly pour wet ingredients into dry ingredients. Mix until dry ingredients are well combined but make sure to not over mix. Don’t sweat lumps, they’re fine.

Using a skillet (preferably a cast iron griddle) heat over medium heat. Spray non stick cooking spray. Pour 1/4 cup of pancake mix onto griddle to form pancakes. Cook for 1 to 2 minutes on each side .

 

Check out another awesome recipe Banana Pancakes with Yogurt, Blueberries, and Blackberries for more pancakes goodness.