New Year Buttermilk Pancakes


After our awesome New Year’s Eve party, the tenants of 731 needed a bit of recovery time and a delicious brunch to start the new year.  Plus it was Melissa’s 26th birthday, she needed pancakes and I love making pancakes.   After cleaning up the mess from the night before and getting some coffee in our systems, I started mixing.

We had buttermilk leftover from the night before, so I decided to use it up and make buttermilk pancakes from the great Betty Crocker Cookbook.  I also needed to make the gluten free, so instead of doubling a batch I made one gluten free and one whole wheat batch of pancakes.  Both were absolutely delicious, as a pancake should be.  To make the Gluten free pancakes I used Bob’s Red Mill all purpose flour in place of all flour.  

Regular on the left and GF on the right.

Buttermilk Whole Wheat Pancakes 
Makes 3 servings

Perfect circle.
  • 1egg
  • 1 cup of buttermilk
  • 2 tablespoons vegetable oil
  • 3/4 cup of all purpose flour
  • 1/4 cup whole wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt 

  1. Beat egg. Add remaining ingredients in order listed and beat with whisk until smooth. 
  2. Grease heated griddle with a bit of butter. 
  3. Pour 1/4 cup of batter onto hot griddle. 
  4. Turn pancakes as soon as they are puffed and full of bubbles break. 
  5. Bake on other side until golden brown.

Enjoy!

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