Old-Fashioned Whole Wheat Buttermilk Pancakes
Studies conducted on yours truly have shown that whole grains are beneficial to one’s health particularly during breakfast, the most important meal of the day.* One noteworthy perk is improved appetite control until the daily ritual colloquially referred to as “lunch,” usually partaken of between 1200 and 1300 hours. This effect is attributable to complex carbohydrates and its slow digestion, a bodily function whereby food is deconstructed into absorbable nutrients.
* citations needed
Please consult the following list for the advantages and disadvantages of carbohydrate-based breakfast options discussed thus far:
Hay Hay It’s Donna Day: Pancakes hosted by Suzana of Home Gourmets
- Pan de Sal – Filipino Salted Bread Rolls
Pros: At its best straight from the oven. Nostalgia.
Cons: Difficulty waking up at 0600 hours to prepare a freshly-baked batch. - Pane al Cioccolato – Italian Chocolate Bread
Pros: It’s Chocolate.
Cons: Uncontrollable cravings for more chocolate at 1000 hours. - Pumpernickel Bagels
Pros: Obscene amounts of complex carbohydrates.
Cons: Gastrointestinal distress at 1300 to 1500 hours (see pumpernickel etymology) - Whole Wheat Buttermilk Pancakes (recipe follows)
Pros: Quick and simple to prepare. 100% Whole Wheat.
Cons: None. Could this be the perfect breakfast food?
recipe adapted from Laurel Robertson’s The New Laurel’s Kitchen
Old-Fashioned Whole Wheat Buttermilk Pancakes
makes approximately 12 to 18 pancakes
For the Dry Ingredients:
2 1/2 cups whole wheat flour (traditional or pastry)
1 teaspoon baking soda
1 tablespoon brown sugar
1 teaspoon salt
For the Wet Ingredients:
2 large eggs
2 1/2 to 3 cups buttermilk
2 tablespoons vegetable oil
Notes:
- Make bigger batches of the dry ingredients – a.k.a. your own healthy instant pancake mix – and refrigerate in an airtight container until needed.
- Use whole wheat pastry flour for more tender pancakes.
- Replace up to 1/2 cup of the flour with wheat bran or germ for a better texture and nutritional profile.
Instructions:
Stir together all of the dry ingredients in a bowl.
Whisk the eggs with the buttermilk briefly and add to the dry ingredients. Mix the batter just until barely incorporated. Stir in the vegetable oil. It’s okay for the pancake batter to be lumpy and dry in some spots.
Heat a non-stick griddle over medium heat, until sprinkled water dances across the surface. Ladle the batter in the middle of the griddle. Cook until bubbles start showing on the surface. Gently flip the pancakes and cook for an additional 2 to 3 minutes or until the pancake is set.
Serve immediately and top with fresh fruits, butter, or your favorite pancake syrup.
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September 8th, 2008 at 2:48 am
Your photography is stunning, I’ve never seen pancakes look better
September 8th, 2008 at 2:58 am
oooh, look at that syrup flowing over the edge! My hubby loves pancakes. I’ve not seen a recipe that called for brown sugar … I love the yumminess brown sugar brings to recipes. I would love to have someone say that in addition to whole grains, we should be incorporating more brown sugar into our diet!
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September 8th, 2008 at 3:11 am
I just bought whole wheat bread and was wondering what to do with it. Now, I know the menu for breakfast tomorrow!
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September 8th, 2008 at 7:47 am
I like your thoughts on this subject, but mostly because it totally justifies the pancakes I ate for dinner last night
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September 8th, 2008 at 9:07 am
Great post on whole grains and their importance. I can’t stress enough how great whole grains and fiber are to a diet. Pro: Your pancakes are easy to make and delicious… Con: They might go to fast for you to enjoy yours
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September 8th, 2008 at 9:50 am
I already had breakfast, but that picture made me want to have a second breakfast! YUM!!!
September 8th, 2008 at 11:02 am
That is the best ’stack’ I’ve ever seen!
September 8th, 2008 at 11:21 am
Jude, very informative post! The pancakes look delicious! And sound very healthy!
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September 8th, 2008 at 11:50 am
That’s a good looking stack of pancakes. It’s time to take the buttermilk out of the freezer…
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September 8th, 2008 at 11:54 am
These look great and I love that they are whole wheat, bookmarked!
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September 8th, 2008 at 2:14 pm
i’ve never seen such thin pancakes, but i love ‘em–it just means i can eat more!
September 8th, 2008 at 3:55 pm
Love the pictures, beautiful! And love the fact you used whole wheat…much better option!
September 8th, 2008 at 4:59 pm
Okay, load me up. I don’t think I’ve ever had a whole wheat pancake but then I’ve never had a pancake I didn’t like.
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September 8th, 2008 at 7:55 pm
What a perfect stack of pancakes! They look sooo good!
September 8th, 2008 at 8:53 pm
these pancakes look amazing. they are like the picture perfect diner pancake.
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September 8th, 2008 at 9:02 pm
Your pancakes certainly look like the perfect breakfast. No wonder they’re all pros and no cons!
Though I wouldn’t mind an eggless version too.:)
September 8th, 2008 at 9:23 pm
Mmmm I love pancakes. After five days of “whatever is around the house” for breakfast, the smell of pancakes on a weekend morning can always put a smile on my face.
September 8th, 2008 at 9:29 pm
Your pancakes make me jealous.
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September 9th, 2008 at 2:29 am
No citations needed. Delicious pancakes will be taken as absolute proof!
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September 9th, 2008 at 6:05 am
Funny post! I’ll take all of the carbs, one each day of the week, just to experiment! Lovely pancakes, i’m sure they ARE the perfect breakfast!
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September 9th, 2008 at 9:28 am
Lovely, delicious, and healthy! I love whole wheat pancakes and buckwheat galettes for breakfast.
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September 9th, 2008 at 9:54 am
Stunning photos! I wish i could reach out and take one, and bite right into it…
So much YUM!
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September 10th, 2008 at 7:10 pm
What an attractive photo! I fall in love with your pancakes at first sight.
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September 11th, 2008 at 12:36 am
What a stack of elegant pancakes! And whole wheat too? Double-love.
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September 11th, 2008 at 2:09 pm
Wow these are making me so hungry, they look absoloutely delicious!!
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September 12th, 2008 at 8:13 pm
Is there any better way to wake up on a Sunday morning? I sure can’t think of one. Fluffy, tender pancakes with real maple syrup. Why sleep in when that awaits you?
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September 13th, 2008 at 8:16 pm
noobcook – Thanks. I have no idea where the pink came from.
Paula – Was clicking like crazy to get the syrup shot.
Ning – It’s a good excuse to get whole grains — the different is not that noticeable.
Caitlin – Pancakes for dinner? Now why didn’t I think of that. Might as well do it for lunch, too.
Adam – Must have whole grains or I get really cranky.
Megan – If you skip lunch then…
Tanna – The pink is burning my eyes though. MY eyes!
Vera – And you can’t tell they’re whole grain. Not that it’s a bad thing.
Tommi – I just realized how ridiculous the photo is. That’s a hell of a lot of pancakes on one platter.
Katerina, Linda, Giz – Any excuse to put a dent in my whole grain stash, I go for it.
Grace – yeah it could have used a bit less.
MSS, Cindy – Thanks!
Aparna – I wonder how I can make eggless pancakes. Hmmm
Katie – I know what you mean by “whatever is around.” Blogging means I get to try new things:)
Sweetbird – Is it the syrup?
Tom – I’ll take it.
Clumbsy – Even more perfect with, uh, milk?
Oggi – Mm buckwheat galettes. Have no idea how to make it but it sounds good.
Miri, Van, JS – Thanks!
Natalie – They definitely are. Looking forward to waking up tomorrow already.
Carolyn – When maple syrup hits a just-griddled pancake.. Oh yeah.
September 15th, 2008 at 12:29 pm
Totally agree with you about breakfast! Thanks for submitting those to HHDD. And congrats for your lovely blog.
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September 15th, 2008 at 10:16 pm
Beautiful pancakes Jude.
September 16th, 2008 at 9:33 am
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December 12th, 2008 at 10:20 am
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