Whole Wheat Pancakes


When preparing pancakes, there’s no better way to do them other than making them light, fluffy in texture and spongey enough to soak up the maple syrup when you pour it over.

This recipe uses whole wheat flour so it will have a different consistency to the classic American pancakes, but I find it’s still good balance of being both healthy and delicious!



INGREDIENTS – Serves 3-4

1 cup (130 grams) whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
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1 large egg, lightly beaten
1 cup (240 ml) buttermilk
2 tablespoons (28 grams) unsalted butter, melted

Plus extra melted butter for greasing the pan.

In a large bowl whisk together the flour, baking powder, baking soda salt and sugar. In a separate bowl whisk together the egg, milk, and melted butter. Add the egg mixture to the flour mixture, all at once, and stir or whisk just until combined. The batter should have some small lumps. Make sure you do not over mix the batter or the pancakes will be tough.

Heat a frying pan or griddle over medium high heat until a few sprinkles of water dropped on the pan or griddle splatter. Using a pastry brush, brush the pan with a little melted butter.

Using a small ladle or scoop, pour about 1/4 cup of pancake batter onto the pan, spacing the pancakes a few inches from each other. When the bottoms of the pancakes are brown and bubbles start to appear on the top surfaces of the pancakes (2-3 minutes), turn over. Cook until lightly browned (about 1-2 minutes).

Repeat with remaining batter, brushing the pan with melted butter between batches.

Serve immediately with butter and maple syrup.

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