We make pancakes almost every Sunday and we’ve always used the same recipe, but last month we tried out a new recipe, which is similar to the old except that it has quite a few more eggs, and we LOVED it! We’ve made it several times since then and we’ve decided these have a better consistency and texture than our usual pancake recipe. These are lighter, fluffier and a lot more filling :). My kids can only eat one of these pancakes and Scott only 2, whereas he used to have 3 or 4.
The original recipe requires you to have the batter sit overnight, but I’ve found that if you didn’t prepare, they still are great cooked up immediately, or if you have a little time, put the batter in the fridge for 30 minutes before cooking. Once the pancakes are done, feel free to top them with whichever of your favorite pancakes toppings; we love warm pure maple syrup, butter or peanut butter, and fresh fruit is great too, especially strawberries, blueberries and bananas! Enjoy!
The Best Whole Wheat Pancakes (adapted from Gwyneth Paltrow’s pancakes)
*yield: about 3 dozen 5-inch pancakes
3 c whole white wheat flour
1/4 c granulated sugar, turbinado or coconut sugar work well too (or 2 Tbsp pure maple syrup)
1 Tbsp + 1/2 tsp baking powder
2 tsp sea salt
3 c buttermilk (or almond milk; to make buttermilk measure 3 Tbsp lemon juice in liquid measuring dish and then add enough milk to get to the 3 c mark)
6 Tbsp butter or melted coconut oil, plus more for cooking
6 large eggs
up to 1/2 c milk, as needed, to thin batter
Pure maple syrup, warmed, for serving
more optional toppings: peanut butter, butter, sliced strawberries, sliced bananas, blueberries, whipped cream
Whisk the dry ingredients together in a large bowl. Whisk the buttermilk, butter and eggs together in another bowl. Add the wet ingredients to the dry ingredients, whisking just enough to combine (small lumps okay). Let the batter sit, covered, overnight if possible. The next morning heat the griddle or your favorite nonstick pan and slick it with a little coconut oil or butter. Add enough milk to the batter to thin it to the right consistency — the thicker the batter, the thicker and heavier your pancakes; the thinner the batter, the more delicate your pancakes. Cook the pancakes on the griddle(I set mine to about 300 degrees), flipping them after bubbles appear on the surface of the uncooked side. Let cook 2-3 minutes more, then remove and eat with warm maple syrup or whichever of your favorite pancake toppings.