Whole Grain, Buttermilk Pancakes
When a pancake craving hits, why not make the indulgence count? Actually, if it’s whole grain and has organic freshly milled flour, can you even call it an indulgence? Our signature Whole Grain Buttermilk Pancake Mix is the best of both worlds—delicious and nutritious. So enjoy, and fuel your body deliciously…
Below you’ll find the base recipe for our pancakes and/or our mix, and also some delicious variations.
Recipe:
(makes about 15 medium pancakes)
* = included in the M+R Buttermilk Pancake Mix
*2 cup soft flour
¼ cup full fat greek yogurt (*mix contains Buttermilk Powder)
*2 tbsp organic sugar
*2 tbsp baking powder
*1 tsp baking soda
*½ tsp sea salt
2 eggs
2 cups buttermilk (or regular milk)
2 tbsp oil (plus extra for griddle)
*2 tsp vanilla, optional
Instructions:
Mix: in a large bowl whip together the eggs, oil, vanilla, and milk. Next add the rest of the ingredients, and mix all together, taking care to whip out the lumps. Once mixed, let the batter rest for 15 minutes.
Heat your griddle/skillet to medium or medium-low heat. To test heat, add a small amount of oil/butter and make 1 small pancake, adjust temperature as needed.
Once your griddle is ready, cook the rest of the pancakes—about a ¼ cup of batter will make a medium size pancake—Flip when you see bubbles form, sides appear more dry than wet, and bottom is golden brown.
Serve with your favorite toppings.
Variations and Notes/Tips:
If you want to turn these pancakes into banana, blueberry, chocolate chip, etc, simply add about a 3/4 cup of the extra ingredients to the bowl during mixing, OR sprinkle on top of the cooking pancake.
Don’t skip the heat testing portion! Nothing worse than a batch of burnt pancakes...every griddle/pan/stove top is different, so you’ll have to adjust to yours. Plus, whole grain flour browns more quickly. I cook my pancakes on a large pancake griddle over medium-low heat since my gas stovetop runs so hot. To achieve that perfect golden brown at this temp, you just have to have a little extra patience.
I recommend you also don’t skip the rest period! FMF needs a little time to absorb the liquid, bran to soften, and the baking powder to have its bubbly reaction. The result (fluffy, light pancakes) is well worth the wait.
Fry these pancakes in salted butter if you, like me, enjoy a crispy edged pancake with just a hint of salt to elevate all that syrup you’re going to add…
For our VEGAN friends—omit the dairy, and sub in a plant based option (for a nut milk ‘buttermilk’, squeeze half a lemon into the milk. For the yogurt, either cut out altogether or use an unsweet plant-based version). Sub the eggs for two flax-eggs (For two ‘eggs’: combine two tablespoons of flaxseed meal and six tablespoons of water and allow to sit for about 5 minutes).
