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Stack of golden dinner pancakes with buttermilk and whole wheat flour on a ceramic plate

Dinner Pancakes with Buttermilk and Whole Wheat Flour

Dinner pancakes are light, tender pancakes made with buttermilk, separated eggs, and a balanced batter for a soft texture and mild flavor. They are a comforting choice when you want a freshly cooked griddle meal with a little extra lift.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 251
Ingredients Method Notes

Ingredients
  

Dry ingredients
  • 1 1/2 cups flour (I use whole wheat pastry flour)
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 tablespoon sugar
Wet ingredients
  • 3 eggs
  • 1 2/3 cup buttermilk
  • 3 tablespoons butter, melted

Method
 

Preparation
  1. Separate the eggs and beat the egg yolks. Sift the dry ingredients, then add them to the yolks alternately with the buttermilk.
  2. Mix in the melted butter. Whisk the egg whites for about a minute, then gently fold them into the batter.
Cooking
  1. Cook the pancakes on a hot griddle at 400°F (204°C) until bubbles rise on the surface, about 3 minutes.
  2. Flip the pancakes and cook for another 2 minutes, or until golden brown. Serve immediately.

Notes

I use my Griddler for this so I can monitor the exact griddle temperature. 400 degrees is the ideal setting and works consistently; when using a skillet, set it over medium-high or high heat to reach a similar result.