It’s Saturday tomorrow. And these whole wheat pancakes are FLUFFY.
Remember when I showed you this picture? These are those, and those are these. One in the same.
Except that time I was feeling a little extra generous with myself and added 1,000 chocolate chips to the batter.
Chocolate chips or no chocolate chips, I just adore pancakes. They’re my go-to breakfast choice on Saturday mornings. Eggs and French toast and bacon and all that is good, because, I mean, let’s be real: I love all food. But those other breakfast foods just don’t hold up to the goodness of a big stack of fluffy pancakes soaking up a puddle of melted butter and maple syrup.
This recipe comes from a really sweet blogger named Jessica. Or Jess. I haven’t met her in person so I can’t say what you should call her for sure. She goes by Jess on her blog but maybe something like GENIUS would be more appropriate considering these pancakes were born from her famous fluffy whole wheat pancake recipe.
Jess, your pancakes rock.
I only made a few changes, including adding vanilla and tweaking the amount of buttermilk and flour. It didn’t really need it, I just have a compulsion to tweak things and a bad habit of going rogue with recipes. I’ve made these enough times to know that whether you follow her recipe exactly, or follow this version, you will end up with some deliciously light and fluffy pancakes on your breakfast plate.
I also rewrote the recipe to be for TWO PEOPLE because we are a family of two people and gosh darn it, I always have extra pancake batter left over. Or even worse, I find myself trying to do recipe math before eating food and drinking coffee on my day off. Not okay.
It just makes me ridiculously happy to have one small bowl of batter that gives me 6 luscious pancakes, and that’s it. Three for me, three for him. Done and done.
Now smell this.
That’s the smell of Jessica’s amazingly fluffy pancakes fluffing up in all their whole wheat brown sugar vanilla glory.
One more thing I wanted to tell you about Jess before I wrap up this pancake fest – she lives in Thailand. THAILAND! We’re practically neighbors. And she has a whole bunch (like, pages and pages and pages, and I should know because I’ve read them all) of posts on her and her husband’s travels around the world. India, Japan, China, Singapore, and of course her homeland (sorta), Thailand. Plus pages and pages of awesome recipes that are perfect for people who live in South East Asia. Like me! Today when I went to her site she had a mango recipe roundup. Hello, perfect.
Which reminds me. These pancakes are amazing.
Amazing and just enough for two.
Face plant this as soon as possible.
These whole wheat pancakes are the perfect sized batch for just two people. The best, most fluffy whole wheat pancakes I’ve ever made!
- 1 egg
- 2 tablespoons brown sugar
- 2 tablespoons canola oil
- 1 teaspoon vanilla
- 3/4 cups buttermilk (substitute 3/4 cup milk + 2 tsp. white vinegar)
- scant 1 cup whole wheat flour
- 1 tablespoon baking powder (substitute 1 tsp. baking soda + 2 tsp. cream of tartar)
- ½ teaspoon salt
- 2 tablespoons water
- Whisk the brown sugar into the egg. When the mixture is smooth, add the oil, vanilla, and buttermilk and whisk for 15 seconds.
- Add the flour, baking powder, and salt to the bowl and stir until just combined. Add the water and do a test pour of your batter. It should run off smoothly and not have too many bubbles or a “puffy” look. If it looks too thick and puffy, thin it out a little by adding water, one tablespoon at a time, until you get the right consistency.
- Pour 1/3 cup batter into a nonstick skillet over medium low heat. When the edges look dry and the top has bubbles, use a spatula to flip the pancakes. Let them cook for another minute or two, until golden brown on both sides. Remove from heat and serving.
This makes about 5-6 pancakes. We like to put chocolate chips in ours – just sprinkle them onto the pancake right after you pour the batter into the pan. When you flip the pancakes, they’ll get soft and melty – just how I like it.