Whole-Wheat Pancakes

Step 1

Arrange a rack in the middle of the oven, fit a wire rack into a baking sheet, and place the baking sheet on the rack. Heat the oven to 200ºF.

Step 2

Place 4 tablespoons unsalted butter in a medium microwave-safe bowl and microwave in 15-second increments until melted, about 45 seconds total.

Step 3

In a large mixing bowl place 1 1/4 cups whole-wheat flour, 1 tablespoon granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon kosher salt and whisk to combine.

Step 4

Add 1 1/4 cups buttermilk or whole milk, 1 large egg, and 1 teaspoon vanilla extract to the bowl of butter and and whisk to combine. Add to the flour mixture and whisk until smooth and no dry streaks remain.

Step 5

Heat a griddle, large cast iron or nonstick skillet over medium heat and coat with cooking spray. Add 1/4-cup portions of the batter into the pan, 3 for a 12-inch pan. Cook until the bottoms are deep golden-brown and bubbles appear on the top, 2 to 3 minutes. Flip the pancakes with a flat spatula and cook until the second side is golden-brown, about 2 minutes more. Reduce the heat to medium-low if the pancakes are browning too quickly.

Step 6

Transfer the pancakes to a baking sheet in the oven. Repeat cooking the remaining batter. Serve with more butter and maple syrup.