Three Favorite Pancake Recipes (Buckwheat, Cornmeal & Whole Wheat)

I couldn’t very well give you a line-up of all natural homemade pancake syrups and not share any pancake recipes now, could I? Besides, with Pancake Tuesday coming up, I thought you could probably use a new recipe or two in your back pocket to whip out for the kids.

These are three solid favorites from my griddlecake repertoire. In fact, I keep jars of buckwheat flour, cornmeal and organic whole-wheat flour on hand at all times as well as a jug of buttermilk for those non-supper nights when I just want to keep everyone happy.

Ingredients

We all love pancakes because they call for basic pantry ingredients, don’t we? However, if those ingredients are good quality, they can really elevate a pancake into something wholesome and delicious. Here are the essentials for pancake perfection.

• Flour – Organic and fresh. Store in the freezer to maintain freshness.
• Butter - Oil may be substituted, but butter provides a far superior flavor.
• Buttermilk – Or any sour milk will do. The acid in buttermilk acts as a leavening agent when mixed with baking soda, which makes for a light and fluffy pancake.

TIP: Need a substitute for 1 cup of buttermilk? Here are three.

1. 1 tablespoon white vinegar or lemon juice and enough milk to equal 1 cup. Let stand 10 minutes.
2. 1/2 cup plain yogurt and 1/2 cup milk
3. 1 cup sour cream (this will be rich!)

Skillet

A bowl, a spoon, a measuring cup and a hot pan – that is about all the fancy equipment you need to make pancakes; the right pan, though, makes all the difference.

I prefer to cook my pancakes on a large cast iron skillet. The heat is evenly distributed which makes for an evenly cooked pancake, and unlike an electric skillet, the pan does not cool when the batter is added. I would almost be willing to bet they are fluffier and tastier when made in a cast iron pan as well!

You can read more about cooking with cast iron here.

Buckwheat Pancakes

I stop counting when my little ones start devouring these classic pancakes. They love them topped with Molasses-Cinnamon Syrup, and I’ve got to give them props for that fantastic pairing.

You can also make these as a mix, as I demonstrated in Do-Ahead Breakfasts. When I’m really on the ball, I have a couple of jars of mix ready to go.

• 2/3 cup buckwheat flour
• 2/3 cup all-purpose flour
• 2/3 cup whole-wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 Tablespoon brown sugar
• 1 1/2 cups buttermilk
• 1/4 cup butter, melted
• 2 eggs

1. Whisk together flours, baking powder, baking soda, salt and sugar. In another bowl, whisk together buttermilk, butter and eggs.
2. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
3. Heat a griddle or large cast iron skillet over medium heat. Grease lightly with oil.
4. Spoon batter onto griddle 1/3 cup at a time. Cook until edges are set, 3 to 4 minutes (bubbles won’t appear as with traditional pancakes). Flip, and cook until golden brown, about 2 minutes.

Cornmeal Pancakes

I like to stack these tender, golden pancakes high and top them with Honey-Orange Syrup for a sunny start to my day.

• 1/2 cup whole wheat flour
• 1/2 cup all purpose flour
• 1/2 cup cornmeal
• 2 Tablespoons sugar
• 1 1/4 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 cups low-fat buttermilk
• 1/4 cup whole milk
• 3 Tablespoons unsalted butter, melted & cooled
• 1 large egg, lightly beaten

1. Whisk together flours, cornmeal, sugar, baking powder, baking soda and salt. In a separate bowl, whisk together buttermilk, milk, butter and egg.
2. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
3. Heat a griddle or large cast iron skillet over medium heat. Grease lightly with butter.
4. Spoon batter onto griddle 1/3 cup at a time. Cook until edges are set, 3 to 4 minutes (bubbles won’t appear as with traditional pancakes). Flip, and cook until golden brown, about 2 minutes. Repeat with remaining batter, adding more butter to griddle and keeping prepared pancakes warm on a baking sheet in the oven.

Honey Whole-Wheat Pancakes

I grew up on this recipe for easy wheat pancakes. It is still a favorite and my husband always marvels at how fluffy they are. What I love is how easy they are.

• 2 cups whole-wheat flour
• 2 teaspoon baking soda
• 1 teaspoon salt
• 2 cups buttermilk
• 2 eggs
• 2 Tablespoons butter
• 2 Tablespoons honey

1. Whisk together flour,  baking soda, and salt. In a separate bowl, whisk together buttermilk, eggs.
2. Melt butter and stir in honey until dissolved. Add to buttermilk.
3. Whisk wet ingredients into dry ingredients until just combined (mixture will be lumpy).
4. Heat a griddle or large cast iron skillet over medium heat. Grease lightly with oil.
5. Spoon batter onto griddle 1/3 cup at a time. Cook until edges are set, 3 to 4 minutes  Flip, and cook until golden brown, about 2 minutes.

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What’s a favorite pancake in your home?

Tagged as: Breakfast, Brunch, buckwheat flour, buttermilk, cornmeal, Pancakes, whole wheat