Description
These whole wheat pancakes come out very light and fluffy. My kids love them! If you like blueberries, throw a few on top before cooking the second side.
Ingredients
- 2 cups whole wheat flour
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups buttermilk
- 2 large eggs
- 4 tablespoons vegetable oil, divided
Directions
- Gather all ingredients.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
- Whisk buttermilk, eggs, and 3 tablespoons oil together in a separate bowl until well combined.
- Pour wet ingredients into dry ingredients and stir until just combined; batter may seem a bit thick.
- Heat remaining 1 tablespoon oil in a cast iron skillet over medium-low heat for 5 minutes. Working in batches, pour 1/3 cup of batter for each pancake into the hot skillet.
- Spread batter into circles with a spoon; cook until browned on the bottom and bubbles appear on top, 1 1/2 to 2 minutes.
- Flip and cook until set in the middle and browned on the other side, about 2 more minutes.
