I’ve stuck with my perfect pancake recipe for several years, but there’s always room for improvement. I’ve recently been experiment with using white whole wheat flour. It’s easier to adapt to white flour recipe than regular (“red”) whole wheat, but has the same general characteristics and potential health advantages.
When it comes to pancakes, I’m not willing to sacrifice the product for nebulous health benefits, but it turns out that whole wheat actually works extremely well in pancake batter. The ability of whole wheat to interfere with gluten development, a disadvantage in many breads, helps keep pancake tender and fluffy. A little more liquid is needed, and the batter ends up a bit thicker and harder to manage, but the results are great. I also find that using browned butter helps add another dimension to the flavor.
- 140 g white whole wheat flour
- 1 tablespoon (12.5 g) sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/8 teaspoon cinnamon
- 245 g buttermilk (about 1 cup)
- 1 large egg
- 2 tablespoons butter
- 1 teaspoon vanilla
- Combine dry ingredients in a bowl an whisk together
- Mix buttermilk and egg together
- Melt butter in a small pan under medium-low heat until small brown flecks appear, then transfer to a bowl to cool slightly
- Add butter into buttermilk-egg mixture. If the butter is still warm, stir the mixture briskly while adding the butter slowly
- Add vanilla to the liquid
- Pour the liquid ingredients into the dry ingredients and stir or whisk until combined, taking care not to overmix. The batter will be thick.
- Allow the batter to rest for 5-10 minutes, then cook for about 2-3 minutes per side on a 300 °F griddle.
I’ve been preferring this to the white flour version. It feels a bit more substantial. Despite the whole wheat flour, these cook up light and fluffy.