International House of Pancakes! Whole Wheat Buttermilk Pancakes

Whole Wheat Buttermilk Pancakes: You didn’t think I’d forget America did you?

Well of course not! I may be a worldly bon vivant. But let’s face it– even after a week of pancakes from across the globe when I say pancake you still think of Sunday morning. Because steaming stacks of hotcakes dripping with syrup and melted butter do indeed conjure up comfortable memories of hearth and home.

So to properly end this series I bring you the classic buttermilk pancake of your childhood.  Except when I say classic. I really mean an updated (slightly) more healthy version of this breakfast staple. That’s because these are Whole Wheat Buttermilk Pancakes with a touch of wheat germ. They are still light and fluffy, but they have a more complex, slightly nutty flavor that I enjoy.

The key to good pancakes is the heating surface you choose. It must conduct and retain heat very well, and (most importantly) very evenly.  Whether it be a pan, a skillet, or a griddle I suggest cast iron. But there are some very good non-stick pans on the market too.

Still, in my book nothing beats cast iron. Especially a good, old well-seasoned griddle. But I get excellent results from my cast iron skillet too. Which is less hassle for my small household of two eaters.

Getting the batter to the pan is another area that is widely discussed. Martha Stewart recommends using a pitcher to keep your pancakes neat and uniform. She promises no stray dribbles with this method. But I like a big, well-shaped ladle. Big is good because you can fill it half way and not dribble too much batter on the trip from bowl to pan.

By well-shaped I mean one that will pour easily and in a slow stream. Start at the center spot of the pancake and pour slowly, without moving the ladle too much and the pancake will spread out evenly and in a nice circular shape. Not that there is a thing in this world wrong with an oddly shaped pancake. But it’s good to know the technique for getting nicely shaped discs too.

And because a stack of breakfast bliss is nothing without the very best butter. I have decided to make this a giveaway too. Challenge Butter and Nordic Ware have provided me with a cute pancake pan so you can make pancakes with animal faces baked right into them. What pancake lover wouldn’t want such a thing? Check out their “Real Bakers Photo Contest” by CLICKING here. I also have 2 coupons for FREE Challenge butter! All you need to do is retweet this post using the tweetmeme at the top and leave me a comment letting me know that you did.

Then check back here on Tuesday, April 13 and watch a “live” video drawing! One lucky reader will get the pan and the butter sent right to their door. Well, one lucky winner who lives in the U.S. or Canada. I know that’s annoying, but that’s just the way it is!

pancakesWhole Wheat Buttermilk Pancakes  Makes 6 to 8 CLICK here for a printable recipe

  • 3/4 c whole wheat flour
  • 1/2 c all-purpose flour
  • 2 T wheat germ
  • 1 T brown sugar
  • 1/2 t salt
  • 1 t baking soda
  • 1 large egg, lightly beaten
  • 1 1/4 c buttermilk
  • 1 T vegetable oil

In mixing bowl whisk together dry all the ingredients. In a separate bowl combine egg, milk, and oil, mix well. Add to wet ingredients to the flour mixture all at once. Stir until just blended. Do not over mix. Let the batter rest about 20 minutes.

Pour batter, in 6‑inch circles for each pancake onto a hot, lightly greased griddle or skillet. Cook over medium heat until golden brown, turning when the top is very bubbly with slightly dry edges. Serve with butter, syrup and fresh fruit.


Greg Henry