Ingredients for Grandma Andersen's Whole Wheat Buttermilk Pancakes
- 3 cups whole wheat flour
- White Flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup granulated sugar
- Oil
- 2 large eggs
- 1 1/2 cups buttermilk
- 1 cup water
- 1 teaspoon baking soda
- 1/4 cup melted unsalted butter
- 1 teaspoon vanilla extract
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How to Make Grandma Andersen's Whole Wheat Buttermilk Pancakes
- In a large bowl, whisk together 3 cups whole wheat flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, and 1/2 cup granulated sugar.
- In a medium bowl, whisk together 2 large eggs, 1 1/2 cups buttermilk, 1/4 cup melted unsalted butter, and 1 teaspoon vanilla extract.
- Gently pour the wet ingredients into the dry ingredients and whisk until just combined. Don't overmix!
- Gradually add 1 cup water, or more as needed, until the batter is thin enough to pour easily from a spoon. The batter should be slightly lumpy.
- Heat a lightly oiled griddle or large skillet over medium heat. 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.
- Serve immediately with your favorite toppings like butter, syrup, jam, or peanut butter.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
63g
Fat
19g
Carbs
20g
