Buttermilk Pancakes (Whole-Wheat)

Fiber-rich whole wheat buttermilk pancakes made with buttermilk is a healthy way to enjoy a leisurely morning breakfast.

Dry ingredients:
2 cups whole-wheat flour
1 tsp. baking powder
½ tsp. baking soda
1/3 cup raw sugar
½ tsp. sea salt

Wet ingredients:
2½ cups buttermilk
2 large eggs
1 tsp. pure vanilla extract
½ tsp. orange rind, freshly zested
2 Tbsp. butter, melted

Whisk the dry ingredients together in a large bowl until well combined.

In another bowl, whisk the eggs, and then whisk in the remaining wet ingredients.

Gradually pour the wet ingredients over the dry ingredients as you whisk them together until just combined. Do not over mix.

Bring a skillet to a medium-high heat. Lightly butter the pan and pour ¼ cup of batter into the pan, rolling it around a bit if you like your pancakes on the thinner side. Allow the edges to brown lightly and then flip to cook the other side.