Ingredients for Alton Brown's Fluffy Whole Wheat Pancakes
- 2 cups whole wheat flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 3/4 cups buttermilk
- Unsalted Butter
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How to Make Alton Brown's Fluffy Whole Wheat Pancakes
- Whisk together the dry ingredients: 2 cups whole wheat flour, 2 tablespoons granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt in a large bowl.
- In a separate bowl, whisk together the wet ingredients: 2 large eggs, 1 3/4 cups buttermilk, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
- Let the batter rest for 5 minutes. This allows the gluten to relax, resulting in fluffier pancakes.
- Heat a lightly oiled griddle or nonstick frying pan over medium-low heat (approximately 350°F or 175°C). Test the heat by flicking a few drops of water onto the surface; if they dance around, the griddle is ready.
- Lightly grease the griddle or pan with butter or cooking spray.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- Adjust the heat as needed to prevent burning.
- Serve immediately with your favorite toppings! Enjoy!
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
62g
Fat
45g
Carbs
19g
