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Easy Buttermilk Pancakes with Wholemeal Flour

I love a weekend breakfast. There is just something about waking up on a Saturday morning, all happy and excited about the weekend, opening the blinds in the kitchen and preparing a lovely breakfast that you wouldn’t take the time for in the week.


I especially love pancakes for this. Although ironically I am definitely more into savoury food than sweets, there is something about pancakes for breakfast that just makes me happy.


There are lots of complicated pancake recipes, and lots of easy solutions like ready-made pancake mix. This recipe falls somewhere in between – definitely homemade, but easy enough to whip up on a whim. No complicated ingredients, and nothing that you wouldn’t usually have kicking around your kitchen cupboards (if you’re me).




First things first, let’s make buttermilk. I, as a normal person, never ever buy buttermilk in the supermarket, because why would I. As it happens, you can make any amount of buttermilk you need by simply mixing milk with vinegar or lemon juice. If this trick is news to you, you can thank me for blowing your mind. About a tablespoon of vinegar to a cup of milk does the trick. In the picture above, I mixed 1.5 cups of milk with 2 tablespoons of vinegar. Stir, and let stand while you continue on with the rest of the recipe.


Also, pre-heat your oven to about 50 degrees Celsius, so that you can keep your finished pancakes warm whilst you finish the rest. Many people don’t have griddles where they can cook 9 pancakes at a time, so the oven will help you to keep everything warm.




In a mixing bowl, dump 1/2 cup of wholemeal flour, and 1/2 cup of strong white flour.




Add 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 1.5 tablespoons sugar.




Whisk together.




Measure out two tablespoons of butter, and microwave to melt. Be sure to cover the bowl so you don’t end up with a buttery microwave explosion.




In the meantime, get your set-up ready.




Add the melted butter, egg, milk, and vanilla extract into your dry ingredients.




Whisk together, taking care not to overmix!




The final product will look like this – lumps are fine!




I like to keep the bowl I melted the butter in, and using a pastry brush, grease my pan or griddle with the remnants.




Heat your pan, turning down the heat to medium once your pan is fully heated.




Use a ladle to drop batter into the pan. Fight the urge to fiddle with your pancake at this stage with spatulas or whatnot – just leave it be while it cooks.




When your pancake looks like this, it is ready to be flipped. The edges start looking dry and change colour, and bubbles are forming all over the surface, including the middle of the pancake. This takes about 1 to 2 minutes.




Using a rubber spatula, loosen the edges of the pancake, all the way round. This way, it won’t get stuck once you flip it. I like to use a rubber spatula for this step, and then switching to a firmer wooden spatula to loosen the entire pancake. Then, flip!




There you go! It has flipped beautifully, and it hasn’t burned since it’s been cooking on a nice medium heat.




Leave the pancake to cook for another 30 seconds to 1 minute. Wedge the wooden spatula underneath, and transfer onto a foil-lined baking tray, to go into a pre-heated oven to stay warm whilst you cook the rest of the pancakes.




Into the oven you go! Then, lather, rinse, repeat. This recipe will make about 6 pancakes, or 8 if you make them quite small. Enough for two people.




Once finished, stack your pancakes…




…and top with cherry preserves. Mmm. Not pictured: copious amounts of maple syrup.








Easy Pancakes with Wholemeal Flour
Prep time
Cook time
Total time
This easy step-by-step recipe will take you through how to make delicious pancakes with wholemeal flour. This recipe is so easy, everyone can do it! This recipe makes enough pancakes for two people, roughly 3 to 4 pancakes each. You can easily double the recipe to make enough for four.
Recipe type: Pancakes
Serves: 6
  • ½ cup wholemeal flour
  • ½ cup all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1.5 tablespoons sugar
  • 1 egg
  • 1.5 cups milk + 1.5 tablespoon vinegar or lemon juice
  • 2 tablespoons butter, melted
  • 1 generous teaspoon vanilla extract
  1. Preheat oven to 50 degrees Celcius. In a pyrex cup, mix together milk and vinegar (or lemon juice) to create buttermilk. Stir, and let stand whilst you work on the rest of the recipe.
  2. In a mixing bowl, whisk flours, baking powder, baking soda, salt and sugar together.
  3. Add egg, buttermilk, butter, and vanilla extract. Whisk until the mixture comes together, but don't overmix - lumps in the mixture are fine and will make your pancakes fluffy.
  4. Heat a frying pan or griddle to a medium heat, and lightly grease the pan with butter using a pastry brush. Use a ladle to drop pancake batter into the heated pan. The pancake is ready to flip once the edges start looking dry, and bubbles appear all over the surface - about 1 to 2 minutes. Using a rubber spatula, loose the edges of the pancake. Use a wooden spatula (or other more 'firm' spatula) to loosen the entire pancake, and flip. Cook for another 30 seconds to 1 minute, and transfer onto baking tray into the heated oven whilst you cook the rest of the batter.
  5. Continue with the rest of the batter. Turn off the oven if you think it may be getting too hot - the pancakes will stay warm in the residual heat.
  6. Serve pancakes warm with maple syrup, cherry conserves, and whatever else you desire. Leftover pancakes are easily stored in the fridge and re-heated in the microwave.


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