Fluffy buttermilk pancakes are the ideal way to start a weekend morning off right. This rich batter features a little oil in the mix, so you’ll need less oil in your pan when cooking the pancakes. With the cordless ZWILLING XTEND Hand Mixer, you can whip up your batter right next to the stove, no outlet necessary.
INGREDIENTS
- 2 1/3 cups whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 large eggs
- ¼ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups buttermilk
- 2 tablespoons vegetable oil
- Maple syrup, for serving
- ½ cup fresh berries such as blueberries, for serving
HOW TO MAKE IT
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In another medium bowl, place the eggs, sugar, and vanilla. Beat on High speed with the ZWILLING XTEND Hand Mixer, until the sugar has dissolved.
- Switch to Low speed and add in the buttermilk and 1 tablespoon oil. Gradually add in the flour mixture, beating just until incorporated, being careful not to overbeat.
- In a large nonstick fry pan, heat the remaining 1 tablespoon oil over medium-low heat. When hot, ladle out ¼ cup portions of the batter to the pan to create pancake rounds, being sure they do not spread to touch. Cook in batches, adjusting the heat as needed, until golden brown on the bottom and little bubbles appear on the top of each round. Flip and cook on the other side until golden brown. Remove to a plate as each batch is finished.
- Serve pancakes drizzled with maple syrup and garnished with fresh berries.