Whole Wheat Buttermilk Pancakes

In the last few months I’ve had a major craving for pancakes. Thick fluffy pancakes. The problem was, we didn’t have any maple syrup. Not every grocery store here carries syrup and somehow I would always forget to grab a bottle when I was at a store that did. When I finally remembered to pick some up, the first thing on my agenda was a big batch of pancakes.

Having a fresh bag of whole wheat flour I decided to go the whole wheat pancake route. Wheat pancakes can be really dense but I was very pleasantly surprised with how light and fluffy these pancakes were! Plus I just love the flavor the wheat gives them.

I also want to mention that I made the full batch, just so I could freeze some for later. The frozen pancakes went right from the freezer to a preheated oven and were just as good as fresh after about 10-15 minutes. Perfect, quick, weekday breakfast!

 

 

PS. Will you just look at the size of these giant grapes?!?!

Comments

  1. Hi! First let me say I just found your blog today and LOVE it! I’ve already printed out a couple of recipes I’m going to make this wk and next. I have a question about this recipe for Whole Wheat Buttermilk Pancakes. How many pancakes does this recipe make? I know it depends on how big you make them, but could you give me an idea of how many of what size pancakes this makes so I know if I need to double the recipe or not? Thanks!! 🙂

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