Ingredients
Units
Scale
- 1 cup whole wheat flour
- 1 cup white flour
- 1 1/2 tablespoons sugar
- 1 1/4 teaspoon baking soda
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon kosher salt
- 2 large eggs
- 1 3/4 cup buttermilk
- 1/2 cup seltzer water
- 1 teaspoon vanilla extract
- 1 1/2 tablespoons butter, melted
Instructions
- Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl. Using a fork, beat eggs, buttermilk, seltzer water, vanilla and 1 1/2 Tbsp melted butter in a medium bowl to incorporate eggs.
- Add egg mixture to dry ingredients and whisk to combine (batter will be slightly lumpy).
- Heat a large griddle or nonstick skillet over medium; spray with non-stick cooking spray.
- Scoop – Working in batches, scoop 1/2-cupfuls of batter onto griddle; cook until bubbles form on the surface and pop and the underside is golden brown, 2 1/2–3 minutes. Flip and continue to cook until golden brown on the bottom, 2–2 1/2 minutes more.
- Transfer pancakes to plates or a platter.
Notes
*You can double this recipe easily – you’ll have the extra buttermilk and seltzer water, so why not? And they freeze beautifully!
*Serve with nut butter and a homemade chia jam if you please.
*And if you want to make smaller pancakes, use a 1/4 cup to measure the batter out. Side note – 1/4 cup batter makes a 15g carbohydrate serving. I measured oodles of these when I worked with patients with Type 1 diabetes and helped them learn to carb count. 1/2 cup = ~30g of carbs. Either way, the batter will make 8 larger pancakes, 16 smaller. You do you.
- Prep Time: 5
- Cook Time: 15
- Category: Breakfast