Buttermilk Blackstone Pancakes

Name: Buttermilk Blackstone Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 ½ cup Wheat Flour (1 1/2 cups unbleached white whole-wheat flour can substitute with regular all-purpose flour); ¾ cup Coconut Sugar (3/4 cup coconut sugar *can also use maple sugar or regular sugar, if preferred); 1 ¼ tsp Baking Powder (1 1/4 tsp baking powder); ½ tsp Bicarbonate of Soda (1/2 tsp baking soda); ½ tsp Table Salt (1/2 tsp salt); 1 ½ cup Buttermilk (1 1/2 cups buttermilk); 1 piece Egg (1 egg lightly beaten); 1 piece Egg White (1 egg white); 1 tbsp Greek Yogurt (1 tbsp plain greek yogurt can also use sour cream); ¼ cup Water (enough water to make a pouring consistency, about 1/4 cup.) — optional

Fluffy pancakes made with buttermilk, coconut sugar, and whole-wheat flour, cooked on a griddle for a classic American breakfast.

20 minAmerican

Servings4

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Vegetarian
Pescatarian
Halal

Steps

1In a large bowl, combine flour, coconut sugar, baking powder, baking soda, and salt.
2In a separate bowl, stir together buttermilk, eggs, and yogurt with a whisk; add to flour mixture, stirring just until moist. Add water to achieve desired consistency.
3Allow the batter to rest for 5-10 minutes while you prepare the griddle.
4Heat the Blackstone, griddle, or skillet over medium heat. Add oil, if needed.
5Pour 1/4 cup batter into skillet for each pancake and cook for 1-2 minutes or until tops are covered with bubbles and edges appear cooked. Carefully turn pancakes over and cook for 1-2 more minutes or until bottoms are lightly browned.
6Repeat with remaining batter, adding a small amount of oil, if needed, between batches.