Before you go any further, we’d like to warn you that this recipe will become your new, favorite go-to pancake batter. I will generally double this recipe (ok, triple) this batch to make enough for the week in the freezer. Every whole wheat flour is different, so use your judgement and keep a little buttermilk nearby in case you want to thin out the batter. Letting your batter sit for 20 minutes before cooking to let the flour hydrate makes for better, more tender pancakes. Want more info? Visit our Perfect Pancake page for tips, suggestions and cautionary tales.
1cupWhole wheat flour
1/2cupAll purpose flour
3 to 4ozClarified butterfor cooking
In a small bowl, whisk together your flours, sugar, leavener and salt.
In a larger bowl, whisk together the buttermilk and egg. Pour the dry ingredients over the wet, whisking until they just barely combined. Pour the melted butter over the batter and mix until it just comes together. Let the batter rest for at least 10 minutes to allow the whole wheat flour to absorb some of the liquids.
Prepare your pan by melted 1 Tbsp or 2 of clarified butter over medium high heat. Drop your pancakes into whichever size you prefer. Flip them only once you see bubbles forming over the top.
As with all such recipes, use this as a base to build on. I love adding cardamom and grating an apple right over each pancake once they hit the pan, or adding aged cheddar and chives for a savory version. When I get my hands on Grist and Toll’s outstanding Sonora flour, I replace the all purpose and the whole wheat flour in this recipe with it. We always have it in stock at the front desk (and can also be ordered directly from Nan). Use whole grain Spelt flour for the whole wheat for a tangy, custardy result.