Pancakes
MAKES
about 8 pancakes
TAKES
Prep time: 10 minutes
Cook time: 25 minutes
Total: 35 minutes
✻ ABOUT THIS RECIPE
I love pancakes - my favorite time to eat them is as a solo dinner in the winter. Growing up, my dad would make us whole wheat pancakes, and I still like a bit of whole wheat in my pancakes. Whole wheat pastry flour is my favorite, because it has a similar protein content to all purpose, and it hydrates beautifully, creating a light, fluffy pancake with a little of that whole wheat nuttiness. Whole wheat pastry flour is worth stocking in your pantry as a baker, but if you don’t have it, see note to adjust the recipe below.
INGREDIENTS
120 g / 1 cup all purpose flour
80 g / ⅔ cup whole wheat pastry flour (see Note)
37 g / 3 tablespoons granulated sugar
12 g / 1 tablespoon baking powder
2 g / ½ teaspoon fine sea salt
pinch ground cinnamon
307 g / 1 ⅓ cups buttermilk
56 g / 1 large egg
70 g / 5 tablespoons melted unsalted butter, plus more for finishing
7 g / 1 ½ teaspoons vanilla extract
maple syrup, for serving
More Breakfast Ideas:
METHOD
1. Heat a griddle or large pan over medium heat until nice and hot. I like to grease my griddle with nonstick spray. (If not serving the pancakes immediately, place a wire rack on a baking sheet, and have a sheet of foil ready. Preheat the oven to 200°F / 93°C.
2. In a medium bowl, whisk the flour, whole wheat flour, sugar, baking powder, salt, and cinnamon to combine. In a large liquid measuring cup, whisk the buttermilk, egg, melted butter, and vanilla to combine.
3. Pour the wet ingredients into the dry ingredients, and whisk until the ingredients are evenly incorporated - it’s ok if the batter is lumpy.
4. Reduce heat on the griddle or pan to medium low. Use a large ladle to scoop about ⅓ cup / 80 mL portions of batter onto the griddle, leaving room for them to spread slightly. Let cook, undisturbed, until golden brown on the base, about 2-3 minutes. Flip the pancakes and cook until they’re golden brown on the other side, 2-3 minutes more. Adjust the heat as necessary while you cook to avoid burning the pancakes, but ensuring they’re fully cooked in the center.
5. As you finish the pancakes, I like to swipe some more butter over the top of each one as they are finishing.
6. If not serving immediately, transfer the pancakes to a wire rack, cover with foil, and keep warm in the oven while you cook the rest of the batter.
7. Serve the pancakes with more butter, if desired, and maple syrup.
NOTES:
If you don’t have whole wheat pastry flour, you can use 200 g / 1 ⅔ cup all purpose flour instead.
If you only have regular whole wheat flour, increase all purpose flour to 150 g / 1 ¼ cups, and use 60 g / ½ cup whole wheat flour.
If you want to make 100% whole wheat pancakes, use 200 g / 1 ⅔ cup whole wheat pastry flour.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
