30 minutes
Delicious and fluffy whole-grain pancakes made with a mix of whole-wheat pastry flour and other whole-grain flours, perfect for a nutritious breakfast.
Mixed Whole-Grain Flours
cups
teaspoons
teaspoons
Sugar, optional
tablespoons
teaspoons
Eggs, separated
each
cups
Unsalted Butter, melted
tablespoons
1. Combine Dry Ingredients
In a large bowl, measure out the whole-wheat pastry flour, mixed whole-grain flours, baking powder, baking soda, sugar, and salt. Combine all these dry ingredients thoroughly to ensure everything is evenly distributed.
2. Prepare Wet Ingredients
Separate the eggs, placing the yolks in a large measuring cup and the whites in a separate bowl. Whisk the buttermilk into the yolks until the mixture is smooth and well-blended.
3. Combine Wet and Dry Ingredients
Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Gently stir the batter until it’s just combined; it’s normal for it to be slightly lumpy, which means you haven’t overmixed it.
4. Add Melted Butter
Melt the butter and stir it into the batter. This will add a rich flavor to your pancakes.
5. Beat Egg Whites
Beat the egg whites until they form soft peaks. Fold these gently into the batter. This step is crucial because it adds airiness to the pancakes, making them light and fluffy.
6. Cook Pancakes
Heat your griddle until a drop of water sizzles and evaporates almost immediately. Spoon the batter onto the griddle, spreading it out slightly if needed. Cook until the edges look set and bubbles form on the surface, then flip and cook until the other side is golden brown.
Gently fold in fresh or frozen berries such as blueberries, raspberries, or diced strawberries. The fruit will add natural sweetness and a burst of flavor in every bite.
Add the zest of an orange, lemon, or lime to the batter. This will impart a fresh, aromatic note to your pancakes, pairing beautifully with the tang of the buttermilk.
Stir in a handful of mini chocolate chips for a bit of indulgence. The chocolate will melt slightly as the pancakes cook, creating pockets of gooey goodness.
Incorporate fresh or dried fruits, nuts, chocolate chips, or spices such as nutmeg, allspice, or cardamom into the batter for different flavors.
Introduce warm spices such as cinnamon, nutmeg, cardamom, or a pinch of ground ginger. These will complement the whole-grain flavor and can be quite comforting, especially in colder months.
Mix wet and dry ingredients until just combined to avoid overmixing and gluten development. Lumps are fine.
Allow the batter to rest for 10-15 minutes for hydration and leavening agents to activate, leading to fluffier pancakes.
Choose a fine grind for a lighter texture or a coarser grind for a heartier bite. Freshly milled flour from a local source will provide the best flavor.
Use high-quality, full-fat buttermilk at room temperature for the best rise and flavor. Substitute with lemon juice or vinegar in milk if needed.
Tailor the batter with additional buttermilk or flour to achieve the perfect consistency and always taste the first pancake for seasoning and texture.
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