“It can be easy to give up on ordering pancakes for breakfast—more than a few bites and you’re carb-ed out. We’d make an exception for these, which were inspired by Gjelina’s 9-grain pancake in Venice, CA”
— Bon appetit
Sunday morning is the perfect time to take it slow, and make breakfast a special occasion. I like to make crepes, pancakes, cinnamon rolls, or french toast on a lazy sunday morning. It may seem like those types of recipes can be a lot of work and not very “lazy,” but you would be mistaken, especially with these whole grain pancakes from Bon Appetit. I’ve been using this recipe for years. These pancakes are light, fluffy, hearty, delicious and easy!
I almost always make a compote to top my pancakes with whatever fruit I have on hand. For this demonstration, I made a mango compote. SO GOOD.
Bon Appetit’s recipe is very easy to follow and execute. I typically don’t add the 2 cups of mixed grains, and the pancakes turn out great! Feel free to add them yourself, but just know I didn’t and the pancakes turned out wonderful
Enjoy Sunday morning!
Whole Grain Pancakes
INGREDIENTS
- ¾ cup whole wheat flour
- ½ cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 large egg
- 1½ cups buttermilk
- 2 cups mixed cooked whole grains, such as barley, farro, rye, spelt, kamut, and/or quinoa
- Melted unsalted butter (for pan)
- Sliced peaches or other stone fruit and pure maple syrup (for serving)
INSTRUCTIONS
- Whisk flours, sugar, baking powder, baking soda, and salt in a large bowl. Whisk egg and buttermilk in a medium bowl. Using a few swift strokes, whisk egg mixture into dry ingredients until combined. Stir in grains (note: you can pulse the grains in a food processor if you’d prefer them in smaller pieces).
- Heat a large nonstick skillet over medium-high. Lightly brush with butter. Add half of batter to skillet, spreading into an even layer as wide as the skillet. Cook pancake until bubbles have formed and broken across entire surface and underside is golden brown, 4–5 minutes. Using 2 spatulas (or sliding onto a flat plate before inverting back into skillet), flip pancake. Continue to cook until lightly browned underneath, about 1 minute.
- Transfer pancake to a plate, then repeat with remaining batter. Serve pancakes topped with sliced fruit and syrup.
Let me know how the recipe turned out for you in the comments below!
Trial & Eggs 