In a large bowl, whisk together the whole wheat flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, beat the egg and then mix in the buttermilk, melted butter, and vanilla extract.
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
Heat a non-stick skillet or griddle over medium heat. Lightly grease with butter or oil.
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
Flip the pancakes and cook until the other side is golden brown, about 2 minutes more.
Repeat with the remaining batter, adjusting the heat as necessary to ensure even cooking.
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Serve immediately with your favorite toppings.
Variations & Tips
For a nutty twist, add a handful of chopped walnuts or pecans to the batter. If you prefer a sweeter pancake, increase the sugar to 2 tablespoons or add a sprinkle of cinnamon. For a dairy-free version, substitute the buttermilk with almond milk mixed with a tablespoon of lemon juice, and use coconut oil instead of butter. You can also add a mashed banana or a handful of blueberries to the batter for extra flavor and texture.
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