Homemade pancakes were a breakfast staple throughout much of my life. We often enjoyed Pancake Wednesday, plus another platter of flapjacks on the weekends. Not to mention enough leftovers to get through most other days of the week. To be honest, after a while, I almost got tired of pancakes! Crazy, right?! In recent years, my breakfast has transitioned to peanut butter toast or oatmeal, but as much as I enjoy those, I do sometimes miss a fancier breakfast. So lately, I’ve been trying to make these Whole Wheat Buttermilk Pancakes semi-regularly. They make for an easy, special breakfast or a quick weeknight “breakfast for dinner”.
The recipe itself is extremely simple, but to make life even easier, I also like to keep a jar in the pantry with the dry ingredients already measured out. That way, I can just add the applesauce, milk, and vanilla and we’re all set! But if you have some more time on your hands, you could also try making an elaborate charcuterie board. My sister over at Lauren & The Foreign has a knack for such things, so we got together last week for mimosas and Whole Wheat Buttermilk Pancakes.
Our board featured blueberries, strawberries, bananas, chocolate chips, maple syrup, jam, bacon, and sausage. (I added the meat for the omnivores in my life, but if you’re a fellow vegetarian, just ignore that part! 🙂) As far as the mimosas go, you’ll have to follow up with Lauren’s blog for her tutorial. (I know nothing about cocktails!) The recipe isn’t posted yet, but stay tuned!
One of my favorite parts about this recipe is how adaptable it is! Some easy add-ins include chocolate chips or blueberries. I sprinkle them on right after I pour the batter.
To make pumpkin spice pancakes, swap out the applesauce for pumpkin puree. Then add some cinnamon, nutmeg, and cloves.
Another fall variation would be to saute diced apple in butter and cinnamon and mix it into the batter. Apple pancakes are definitely a favorite of mine!
For banana pancakes, use mashed banana instead of applesauce and top with peanut butter. (These would be especially good with chocolate chips!)
For more delicious breakfast recipes:
- Gluten-Free Chocolate Protein Muffins
- Vegan Tahini Banana Bread
- Irish Soda Scones
- Nut-Free Vegan Bakes Oatmeal
Whole Wheat Buttermilk Pancakes
- Griddle or frying pan
- 1 cup + 3 Tbsp whole wheat pastry flour
- 1 Tbsp raw sugar
- 1 tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1 cup buttermilk
- ¼ cup unsweetened applesauce or mashed banana
- 2 Tbsp coconut oil melted
- 1 tsp pure vanilla extract
- In a large bowl or pitcher, whisk the flour, sugar, baking powder, baking soda, and salt.
- In a separate, medium bowl, whisk the buttermilk, applesauce or banana, melted coconut oil, and vanilla.
- Add the wet ingredients to the dry and whisk until smooth.
- Heat a frying pan or griddle over medium-low heat. To see when it’s hot enough, sprinkle a few drops of water on it, and it will sizzle when ready.
- Pour or scoop the batter onto the griddle. They should be about 4 inches in diameter.
- After a few minutes, air pockets should begin to form and the pancakes will look barely cooked around the edges. Using a pancake flipper, peak underneath the pancakes to check if they are golden. When they’ve reached your desired level of color, flip and cook for a few more minutes on the other side.