Buttermilk pancakes stacked and ready to be served.
Print Recipe

Basic Buttermilk Pancakes

Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Breakfast
Servings: 12 Pancakes

Ingredients

Dry Ingredients

  • 2 cups whole wheat flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/8 tsp Real Salt Sea Salt

Wet Ingredients

  • 2 eggs
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 2 tbsp coconut oil, melted
  • 2 cups buttermilk

Instructions

  • In a medium sized bowl, sift together all dry ingredients.
  • Melt coconut oil in frying pan. You don't want to heat the oil, just melt it down into a liquid state.
  • In another bowl whisk together the eggs, honey, vanilla and melted coconut oil. Add to the dry ingredients along with the buttermilk. Stir together until mixed and dough is still a bit lumpy. Do not overmix.
  • Heat a lightly oiled skillet; and depending on how big you like your pancakes, pour batter using a 1/4 to 1/3 measuring cup. You can also use a griddle at 350 degrees Fahrenheit to speed up the cooking time.

Notes

Serve with butter and honey/maple syrup.
And if you like, you can easily add your favorite fruit such as blueberries and raspberries. You can serve them on top or add them to the pancake dough.