These fluffy pancakes get their rise from the magical combination of buttermilk, baking powder and baking soda.
Baking soda provides extra lift, using the acid from the buttermilk to create a similar effect.
Stir in butter just until combined.
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Let the batter stand at room temperature until slightly thickened and fluffy-looking, about 5 minutes.
Meanwhile, place a large nonstick skillet over medium-low heat (or use a preheated griddle).
Flip and cook until golden brown on the other side, about 2 minutes.
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Top the pancakes with maple syrup, bananas and/or almonds, if desired.
What’s the benefit of including the whole grain instead of just part of it?
The bran and germ contribute a plethora of vitamins, minerals, antioxidants and fiber.
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Eating plenty of fiber has also been linked with lower disease risk, including heart disease and certain cancers.
If you’re currently not eating enough fiber, start incorporating it in small amounts.
One way to ease into your fiber intake is to go half-and-half with the flour.
Photographer: Morgan Hunt Glaze, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely
Besides easing up on the gas and bloating, it also helps to produce a lighter, fluffier pancake.
But if you prefer a denser pancakeand your gut can handle itfeel free to use all whole-wheat pastry flour.
If you don’t have buttermilk on hand, you canmake a substitute.
Mix 1 tablespoon fresh lemon juice with 1 cup whole milk in a jar.
Let stand 10 minutes before using.
To measure flour correctly, use the spoon-and-level method.
With a spoon, lightly scoop flour into a measuring cup.
Yes, you’ve got the option to!
If you’re using fresh blueberries, gently fold them into the batter.
For fluffy pancakes, don’t overmix the batter.
Overmixing the batter causes gluten to develop, which can make the pancakes tough.
Don’t let the batter sit too long, or you’ll lose the rise from the leavening agents.
Allow the batter to rest for 5 minutes before cooking.
It’s best to cook the pancakes within 5 minutes of mixing the batter.
Cooked pancakes can be frozen for up to 3 months.
To freeze cooked pancakes, layer them between sheets of parchment paper and store in an airtight container.
Reheat in the microwave or oven.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
