From:The Kitchen House, Charleston, South Carolina

Whole Wheat Buttermilk Pancakes



  • 2 Cups buttermilk
  • 2 Eggs (room temperature)
  • 6 Tablespoons butter (melted and cooled)
  • 3/4 Cup all-purpose flour
  • 3/4 Cup whole wheat flour
  • 1/2 Teaspoon salt
  • 2 Teaspoons baking soda

Put buttermilk, eggs and melted butter into mixing bowl. Stir well until combined.

Stir flour, salt and baking soda together until well mixed.

Mix flour mixture into liquid until moistened (lumps are okay).

Heat griddle. Grease well. Pour small amount per pancake (1/4 cup or less). Turn when bubbles appear on top. Keep warm until ready to serve. Serve with pure maple syrup.