Fluffiest Whole Wheat Buttermilk Pancakes
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Okay, lets be real. I’m looking out for my weekend too. And guess what? These whole wheat buttermilk pancakes are about to make one heck of a weekend for all of us! PAR-TAY!
That’s good news for you and bad news for my jeans. What’s worse is that I love to eat pancakes by the stacks of three or four.
Glazed with butter.
Scuba diving in hot syrup.
And a million calories later, I’m feeling super satisfied but totally hating myself at the same time. Sheesh.
Because of my extreme attachment to pancakes (especially the dark chocolate chip variety), I recently quit cold turkey. Vowing to never put another piece of buttermilk goodness in my mouth. Until I figured out a waistline friendly solution, that is.
Sure it was hard. There were days, I couldn’t even get out of bed. But the night is darkest just before the dawn.
Okay. Yes. That’s a quote from Batman. But it totally applies!
I have that magic elixir: the elixir to better fitting skinny jeans and good-for-you hot cakes. Some may even call me a hero.
We’re making whole wheat buttermilk pancakes with 100% whole wheat. Not half all purpose and half whole wheat. We’re going big.
I’m not about to serve you a pancake that has the density of a manhole cover.
The trick: using whole wheat flour with just the right amount of baking powder and buttermilk to make them fluffy without being cakey.
The toppings: I’m going with fresh blueberries. Feel free to smash up a banana with a tablespoon or two or three of peanut butter. Or dark chocolate chips. Or dark chocolate chips AND peanut butter.
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