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Dinner Pancakes

Tender, airy pancakes made with whole wheat pastry flour and buttermilk, perfect for family dinners or brunch.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups whole wheat pastry flour Use for a tender crumb
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
Wet Ingredients
  • 3 pieces eggs Separated
  • 1.67 cups buttermilk Can be substituted with milk + vinegar
  • 3 tablespoons butter, melted For added richness

Method
 

Preparation
  1. Separate eggs; place yolks in a bowl and whites in another.
  2. Beat the egg yolks until smooth.
  3. Sift flour, baking soda, salt, and sugar together.
  4. Add the dry ingredients to the beaten yolks alternately with buttermilk.
  5. Stir in the melted butter.
  6. Whisk the egg whites for about a minute until soft peaks form.
  7. Fold the whipped egg whites gently into the batter.
Cooking
  1. Heat a griddle to 400 degrees F and grease lightly.
  2. Pour batter onto the hot griddle and cook until bubbles rise, about 3 minutes.
  3. Flip the pancakes and cook another 2 minutes or until golden brown.
Serving
  1. Serve immediately with maple syrup, melted butter, or fruit compote.

Notes

Cool leftovers on a wire rack before storing. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.