Fluffy buttermilk wheat pancakes
Discover the ultimate fluffy buttermilk wheat pancakes recipe! Made with all-purpose white wheat flour, sugar, baking powder, baking soda, a dash of salt, an egg, dried milk, and butter, these pancakes are perfect for a delicious and hearty breakfast. Easy to make and irresistibly light, they'll quickly become a family favorite!
- 10 May 2024
- Cook time 30 min
- Prep time 10 min
- 12 Servings
- 8 Ingredients
Fluffy Buttermilk Wheat Pancakes are a delightful breakfast option that balances the wholesomeness of wheat flour with the rich tang of buttermilk. They are satisfying yet light, making them perfect for lazy Sundays or special brunches. Follow this easy recipe to whip up a stack of delicious, fluffy pancakes that are sure to be a hit with your family and friends.
Ingredients:
Instructions:
- In a large mixing bowl, sift together the all-purpose white wheat flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat the egg.
- Add the buttermilk to the beaten egg and mix well.
- Add the melted butter to the buttermilk and egg mixture, and stir until fully combined.
- Make a well in the center of the dry ingredients.
- Pour the wet mixture into the well.
- Gently stir until just combined. Be careful not to overmix; the batter should remain slightly lumpy.
- Preheat a griddle or a large frying pan over medium heat. Lightly grease with butter or a non-stick cooking spray.
- Pour about 1/4 cup of batter onto the preheated griddle for each pancake.
- Cook until bubbles form on the surface of the pancake and the edges start to look set, about 2-3 minutes.
- Carefully flip the pancake with a spatula and cook for another 2-3 minutes, or until golden brown and cooked through.
- Transfer the cooked pancakes to a plate and keep them warm. Repeat with the remaining batter.
- Serve the pancakes hot with your favorite toppings like maple syrup, fresh fruit, or whipped cream.
Tips:
- Use fresh ingredients.: Make sure your baking powder and baking soda are fresh to ensure the pancakes rise properly and achieve that fluffy texture.
- Don't overmix the batter.: Mix the wet and dry ingredients until just combined. Overmixing can lead to tough, dense pancakes.
- Let the batter rest.: Allow the batter to rest for about 5-10 minutes. This helps the gluten to relax, resulting in fluffier pancakes.
- Use a hot griddle or pan.: Ensure your griddle or pan is preheated to medium-high before pouring the batter. A hot cooking surface is key to getting those nice golden brown edges.
- Don’t press down on the pancakes.: Let the pancakes cook without pressing down on them. Pressing can make them dense and flatten out their fluffy texture.
Enjoy your fluffy buttermilk wheat pancakes with your favorite toppings, whether it’s a dollop of whipped cream, a drizzle of maple syrup, or fresh berries. These pancakes are sure to become a staple in your breakfast repertoire, offering a perfect blend of fluffiness and flavor that everyone will love.
| Nutrition Facts | |
|---|---|
| Serving Size | 80 grams |
| Energy | |
| Calories 290kcal | 12% |
| Protein | |
| Protein 18g | 11% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 0.63g | 2% |
| Sugar 24g | 24% |
| Fat | |
| Fat 7g | 8% |
| Saturated 3.81g | 13% |
| Cholesterol 60mg | - |
| Vitamins | |
| Vitamin A 66ug | 7% |
| Choline 70mg | 12% |
| Vitamin B1 0.23mg | 19% |
| Vitamin B2 0.67mg | 51% |
| Vitamin B3 0.69mg | 4% |
| Vitamin B6 0.16mg | 9% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 1.61ug | 67% |
| Vitamin C 2.33mg | 3% |
| Vitamin E 0.10mg | 1% |
| Vitamin K 0.57ug | 0% |
| Minerals | |
| Calcium, Ca 550mg | 43% |
| Copper, Cu 0.09mg | 0% |
| Iron, Fe 0.55mg | 5% |
| Magnesium, Mg 55mg | 13% |
| Phosphorus, P 500mg | 40% |
| Potassium, K 690mg | 20% |
| Selenium, Se 14ug | 25% |
| Sodium, Na 450mg | 30% |
| Zinc, Zn 1.94mg | 18% |
| Water | |
| Water 8g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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