Whole Wheat Pancakes

Instructions

1. Prepare the dry ingredients
   In a large bowl, whisk together the whole wheat flour, brown sugar, baking powder, baking soda, salt, and ground flaxseed (if using) until well combined and no lumps remain.
2. Mix the wet ingredients
   In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth and fully incorporated.
3. Combine the batter
   Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or rubber spatula just until combined. Do not overmix - a few small lumps are fine. Let the batter rest for 5 minutes to allow the whole wheat flour to absorb the liquid.
4. Heat the cooking surface
   Heat a large non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or a small amount of butter. Test if the surface is hot enough by sprinkling a few drops of water - they should sizzle immediately.
5. Cook the pancakes
   For each pancake, pour about ¼ cup of batter onto the hot surface. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip with a spatula and cook the other side until golden brown, about 1-2 minutes more.
6. Keep pancakes warm
   Transfer cooked pancakes to a baking sheet and keep warm in a 200°F (95°C) oven while cooking the remaining batter. Avoid stacking pancakes directly on top of each other to prevent them from becoming soggy.
7. Serve
   Serve the pancakes warm with maple syrup, fresh fruit, yogurt, or your favorite pancake toppings.