Grandma Andersens Whole Wheat Buttermilk Pancakes Recipes

OLD-FASHIONED BUTTERMILK PANCAKES

Steps:

• Preheat a griddle to medium heat, according to manufacturer's instructions.
• Mix flour, sugar, baking powder, baking soda, and salt together in a large mixing bowl. Add buttermilk, eggs, and butter; stir together until well blended but do not stir out all of the small lumps. Overmixing the batter will make the pancakes tough and rubbery.
• Pour oil on a paper towel and spread over the griddle to grease lightly. Test the griddle with a few drops of water; water should dance across the surface and not instantly steam and evaporate.
• Working in batches, drop 1/4 to 1/3 cupfuls batter for each pancake onto the hot griddle. Cook until the sides start to shine and look stiff, 3 to 5 minutes. Flip and cook until golden on the other side, about 2 more minutes. Repeat to make remaining pancakes.

GRANDMA'S BUTTERMILK PANCAKES

Steps:

• Preheat a griddle to 400 degrees F (200 degrees C) according to manufacturer's instructions.
• Combine flour, sugar, salt, and baking soda in a mixing bowl; mix thoroughly. Add 3 cups buttermilk, vegetable oil, and eggs; mix thoroughly by hand with a spoon. Add more buttermilk to adjust consistency if needed. Batter should be slightly lumpy but not too thick; pancakes will be flat if batter is overmixed.
• Working in batches, spoon batter onto the hot griddle. Cook until the bubbles that form on the top surface begin to pop, 3 to 4 minutes. Flip and cook until the other side is golden brown, about 2 minutes more.

100% WHOLE WHEAT PANCAKES

Steps:

• Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
• Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Combine buttermilk, egg, and vegetable oil in a bowl. Mix in flours, baking powder, baking soda, and salt. Stir in chocolate chips.
• Spray a skillet with cooking spray and heat over medium heat. Working in batches, spoon or pour 1/4 cupfuls of batter onto the hot skillet. Cook until bubbles form and edges are dry, 2 to 3 minutes. Flip and cook until golden brown, about 2 minutes longer.

WHEAT GERM WHOLE-WHEAT BUTTERMILK PANCAKES

Steps:

• In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.