Buttermilk Whole Wheat Pancakes with Orange Zest
Submitted by happyzhangbo
High-fiber whole wheat buttermilk pancakes brightened with a hit of orange zest. Nutty, tender, and naturally wholesome. A 30-minute breakfast that feels indulgent.
YIELD
6 servingsPREP
6 minCOOK
20 minREADY
30 minWhole wheat pancakes don’t have to taste like cardboard. These are proof.
A generous amount of buttermilk keeps them tender despite the whole wheat flour, while a teaspoon of grated orange zest adds a subtle citrus fragrance that lifts everything out of “healthy breakfast” territory and into “I actually want seconds” territory.
Vanilla and a touch of sugar round out the flavor, and the batter comes together in about 6 minutes.
Serve stacked with real maple syrup and a pat of butter. The high-fiber content means they’ll actually hold you through to lunch.
Kitchen Tips
- Whisk wet into dry until just incorporated. Whole wheat batter toughens quickly when overmixed.
- Medium-high heat gives you lightly browned edges without burning. Adjust down if they’re darkening too fast.
- Keep finished pancakes warm on a baking sheet in the oven while you cook the rest of the batch.
- Swap honey for the sugar if you want a more earthy, floral sweetness.
Ingredients
Directions
Whisk the dry ingredients together in a large bowl until well mixed.
In another medium bowl, whisk the eggs, and then whisk in the remaining wet ingredients.
Gradually pour the wet ingredients over the dry ingredients as you whisk them together until just incorporated. Do not over mix.
Bring a nonstick skillet or a griddle to a medium-high heat.
Lightly butter the pan or use canola oil and pour ¼ cup of batter into the pan, rolling it around a bit if you like your pancakes on the thinner side.
Allow the edges to brown lightly and then flip to cook the other side.
Keep pancakes warm in the 200 F degrees oven.
Serve warm with maple syrup.
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