A delightful twist on classic pancakes, these whole wheat buttermilk pancakes are fluffy, flavorful, and perfect for a healthy breakfast.
Combine the whole wheat flour, white flour, sugar, baking powder, baking soda, and salt in a mixing bowl.
Sift the dry ingredients together to ensure a smooth batter.
In another bowl, whisk together the egg, buttermilk, and vegetable oil until well combined.
Bring the buttermilk to room temperature for better mixing.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
A few lumps in the batter are okay; they will dissolve during cooking.
Heat a greased griddle over medium heat and pour batter onto the griddle to form pancakes.
Use a ladle to pour consistent amounts of batter for evenly sized pancakes.
Cook until bubbles form on the surface and the edges look set, then flip and cook until golden brown on the other side.
Flip the pancakes gently to avoid splattering the batter.
Serve the pancakes warm with your choice of toppings, such as fresh fruit or syrup.
Keep pancakes warm in a low oven while cooking the rest of the batch.
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