Ingredients:

  • 1 ½ cups (180 g) Whole Wheat Flour
  • 2 Tbsp (25 g) Light Brown Sugar
  • 2 tsp (10 g) Baking Powder (double-acting)
  • 1 tsp (5 g) Baking Soda (Bicarbonate of Soda)
  • ½ tsp (3 g) Fine Sea Salt
  • 1 ½ cups (360 ml) Buttermilk, chilled
  • 1 Large Egg (50 g)
  • 2 Tbsp (30 g) Unsalted Butter, melted (plus extra for cooking)
  • 1 tsp (5 ml) Vanilla Extract (optional)

Instructions:

  1. Combine the Dry: In a large mixing bowl, whisk together the whole wheat flour, brown sugar, baking powder, baking soda, and salt. Ensure the leaveners are evenly distributed.
  2. Melt the Butter: Gently melt the butter and allow it to cool slightly until it is warm, not scorching hot.
  3. Combine the Wet: In a separate medium bowl, whisk together the chilled buttermilk, the egg, and vanilla extract (if using).
  4. Add the Fat: Whisk the slightly cooled melted butter into the buttermilk mixture.
  5. Mix the Batter (The Crucial Step): Pour the entire wet mixture into the dry ingredients. Use a rubber spatula to gently fold the ingredients together until just combined. Stop immediately when no streaks of dry flour remain. The batter should look lumpy; do not overmix.
  6. Rest the Batter: Let the batter rest at room temperature for 15–20 minutes. This is essential to allow the whole wheat flour to hydrate properly and the gluten to relax, guaranteeing a fluffy final texture.
  7. Preheat the Griddle: Heat a griddle or large frying pan over medium heat. The pan is ready when a drop of water evaporates immediately.
  8. Grease Lightly: Brush the hot surface lightly with a small amount of melted butter or neutral oil. Wipe away any excess fat.
  9. Portion and Pour: Using a ladle or a ¼ cup measure, pour the batter onto the hot griddle, leaving ample space between pancakes.
  10. Watch for Cues: Cook for 2–3 minutes until bubbles begin to surface across the entire pancake and the edges look set and dry.
  11. Flip: Using a thin spatula, flip the pancakes swiftly. Cook for another 1–2 minutes on the second side until golden brown and cooked through.
  12. Keep Warm (Optional): Transfer cooked pancakes to a low oven (around 80°C / 175°F) on a wire rack while you finish the remaining batch.
  13. Serve Immediately: Stack high and serve while piping hot with butter and maple syrup.