Alton Brown S Fluffy Whole Wheat Pancakes Recipe

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

How to Make Alton Brown S Fluffy Whole Wheat Pancakes

1. 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.
2. 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.
3. Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix; a few lumps are okay.
4. Let the batter rest for 5 minutes. This allows the gluten to relax, resulting in fluffier pancakes.
5. 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.
6. Lightly grease the griddle or pan with butter or cooking spray.
7. Pour 1/4 cup of batter onto the hot griddle for each pancake.
8. 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.
9. Adjust the heat as needed to prevent burning.
10. Serve immediately with your favorite toppings! Enjoy!