Breakfast during the week is usually simple. Cereal. Oatmeal. Yogurt with berries. Decadent breakfasts are reserved for the weekend; scrambled eggs and sausage or giant stacks of pancakes with syrup and fresh fruit enjoyed on luxuriously lazy mornings.
This morning we woke up to rain. Cloudy, misting skies reminding me of northern California, and begging for a day cuddled up inside with a steamy Chai Latte. A nice break from the stifling heat of this Georgia summer.
These fluffy, whole-wheat buttermilk pancakes seemed fitting, especially slathered in butter and adorned with a drizzle of maple syrup and fresh peaches.
- 1 cup whole-wheat flour
- 1/2 cup all-purpose flour
- 4 tbs sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups buttermilk
- 1 tbs canola or vegetable oil
- 2 eggs
- 1 1/2 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 3 tbs butter, plus more for serving
- 2 peaches, peeled and sliced
- maple syrup for serving
- Heat a large pan or griddle on medium heat. Preheat an oven to 200°.
- Meanwhile whisk dry ingredients together in a large mixing bowl until fully combined.
- In another bowl, stir together wet ingredients until combined and add to dry mixture. Mix together. Batter will be slightly lumpy.
- Add 1 tbs of butter to the pan. Once melted and sizzling, add about 1/4 cup of batter to the pan.
- When the edges of the pancakes stop bubbling, about 2-3 minutes, flip and cook an additional 1-2 minutes, until golden brown.
- Place pancakes on cookie sheet in oven until ready to serve. Serve warm with butter, maple syrup and fresh peach slices.