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.
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…
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.
Jasmin Foster is a registered dietitian/food photographer focused on feel good balanced living providing recipes and tips to help you live your best life.