These Whole Grain Pancakes are easy & delicious. Made with white whole wheat flour, they don't look whole grain, but provide all the benefits!
Heat a griddle or large non-stick pan over medium-low heat. In a large bowl, gently whisk flour, sugar, baking powder, baking soda, and salt. If you choose to add some spice, whisk it into this mixture.
In a separate medium bowl, whisk buttermilk, butter, egg, and vanilla. If you choose to add a fruit or vegetable puree, whisk it into this mixture. If it looks too thick, add a little more buttermilk (buttermilk thickness can vary).
Add the buttermilk mixture to flour mixture. Whisk until just combined. Do not over mix.
Lightly grease griddle or pan with non-stick spray or a little butter. Pour about 1/4 cup of the batter onto griddle to create pancakes. Immediately, sprinkle any desired toppings on pancakes, and gently press toppings down as needed. Cook until tiny bubbles appear on the surface and the edges start to firm up.
Flip and cook for about 2 additional minutes. You might need to lower the heat as you cook additional batches. Hold in the oven on a warming setting or about 170° F until ready to eat. Enjoy!
If the batter looks a little too thick, add more buttermilk. If too thin, add a spoonful of flour. But remember not to overstir!
Toppings can also be mixed into the batter; just be careful with frozen blueberries!