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+ servings

Whole Grain Buttermilk Pancakes

Ingredients

  • Dry Mix
  • 1 cup multigrain Flour Mix (see below)
  • 1 cup whole-wheat pastry flour
  • 2 Tbsp natural sugar (Sugar in the Raw or Turbinado)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • ½ tsp freshly grated nutmeg

  • Wet Mix
  • 2 cups buttermilk
  • 2 Tbsp unsulfured molasses
  • 2 eggs (large or XL)
  • zest of one orange

  • Multigrain Flour Mix
  • 1 cup whole-wheat flour
  • 1 cup oat flour
  • 1 cup barley flour
  • ½ cup millet flour
  • ½ cup rye flour
  • measure all of the flours into a bowl and whisk together

Instructions

  • In a large bowl, whisk together the dry ingredients
  • In a medium bowl, whisk together the wet ingredients until thoroughly combined.
  • Add the wet ingredients to the dry ingredients and gently mix, until just combined. For tender pancakes, it is important that you use a light hand. Let the batter sit 10 minutes. (The batter should be thick with a holey surface)
  • Heat a 10" cast-iron pan or griddle over medium heat and cook as you would any other pancake.