Vanilla Buttermilk Whole Wheat Pancakes

Whole wheat pancakes have a reputation for turning out dense and worthy. These dodge that fate. The combination of tangy buttermilk and baking soda creates a quick rise that puffs the batter, while four whisked egg whites lighten it further into a tender, fluffy stack.

The flour is half whole wheat for nutty depth and half all-purpose to keep things soft, with a couple spoonfuls of cornmeal stirred in for a faint, pleasant grit at the edges.

Honey and vanilla sweeten and perfume the batter, and a good hit of cinnamon gives every bite warmth.

There’s a smart shortcut in the method: the wet ingredients all go into a blender for 30 seconds, so the batter emulsifies evenly and pours without lumps before it ever meets the dry mix.

Cook them low and slow until golden, then pile high with butter and maple syrup.

Pro Tips

• Whisk the wet and dry together gently and stop while still a little lumpy; overmixing makes tough pancakes.
• Cook over medium-low heat, since whole wheat browns faster and a lower temperature lets the centers cook through.
• Flip only when bubbles form and the edges look set, about 1 ½ to 2 minutes.
• The batter thickens as it sits, so loosen it with a splash of buttermilk if needed.

Variations

• Fold in blueberries or sliced banana as the pancakes cook.
• Swap maple syrup for a drizzle of extra honey or fruit compote.
• Add a handful of chopped pecans or chocolate chips to the batter.