For me, Sundays mean pancakes, sleeping in, and taking the day slowly.
On most weekdays I rush out the door and grab something quick, so Sunday is the one morning I usually have time to prepare a proper breakfast. Pancakes are my go-to: they’re adaptable and comforting. I love them in all varieties—chocolate chip, blueberry, apple-cinnamon, banana—each brings its own charm.
I adapted this whole wheat buttermilk pancake recipe from Cooking Light and was lucky to have buttermilk on hand from a recent cornbread batch. These pancakes are flavorful, tender, and surprisingly fluffy for a whole wheat version. They pair beautifully with fresh fruit, maple syrup, and a pat of butter.
The weather has been incredible lately—almost feels like spring despite it being January. It’s the kind of day that tempts you to leave your pajamas and go for a walk after breakfast.
What are your plans for the weekend?
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 tbsp sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 1/2 cups low-fat buttermilk
- 1 tbsp vegetable oil
- 1 egg
- Cooking spray
- 3/4 cup maple syrup
- 3 tablespoons butter
- In a large bowl, whisk together the all-purpose and whole wheat flours, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk the buttermilk, oil, and egg together. Pour into the dry ingredients and stir just until combined; do not overmix.
- Heat a nonstick griddle or skillet over medium heat and coat lightly with cooking spray.
- Spoon about 1/4 cup of batter per pancake onto the hot surface, leaving space between each.
- Cook until the tops show bubbles and the edges look set, then flip and cook until golden on the other side.
- Serve warm with butter and maple syrup, and add fresh fruit if desired.
Recipe adapted from Cooking Light magazine.