Enjoy these delightful whole wheat buttermilk pancakes, perfect for a healthy and satisfying breakfast.
Crack the egg into a mixing bowl and whisk until frothy.
Whisking the egg well incorporates air, which helps make the pancakes fluffy.
Add the buttermilk, sugar, and salt to the bowl and mix until combined.
Ensure the sugar dissolves completely for a smooth batter.
In a separate bowl, mix the whole wheat flour, baking powder, and baking soda.
Sifting the dry ingredients can help avoid lumps in the batter.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
Avoid overmixing to keep the pancakes light and fluffy.
Heat a non-stick skillet over medium heat and lightly grease it.
Use a small amount of oil or butter to prevent sticking.
Pour a portion of the batter onto the skillet and cook until bubbles form on the surface, then flip and cook until golden brown.
Cook pancakes in batches to avoid overcrowding the skillet.
Serve the pancakes warm with your favorite toppings.
Top with fresh fruits, syrup, or yogurt for a delightful breakfast.
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