• 2 cups whole wheat pastry flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 eggwhite
  • 2 cups buttermilk
  • 1 tablespoon vanilla extract
  • 2 teaspoons vegetable oil


In a large bowl combine the flour, baking soda, baking powder and salt. In a medium bowl, whisk together the egg and egg white until very foamy. Whisk in the buttermilk, vanilla, and oil. Stir into the flour just until the batter is combined and pourable. If you want it thinner, add regular milk.
Heat a large nonstick skillet over medium heat. Test to see that water droplets will dance across the surface before starting to cook the pancakes. Pour 1/3 cup batter to form a 4" pancake. Cook for two or three minutes until the bottom is browned. Turn and cook for 1-2 minutes longer or until golden brown. Remove to a plate and keep warm. Repeat. Makes a total of 12 pancakes.

pancakes, wholewheat
pancakes, wholewheat