In an attempt to increase the nutrition of pancakes, we’ve adapted recipes to include whole wheat. When serving these pancakes, the plates always return clean!
Whole Wheat Buttermilk Pancakes
By Kristie RossetPrep Time:
15 Minutes
Cook Time:
10 Minutes
Total Time:
25 Minutes
Servings: Yields 12
Ingredients:
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 tablespoons sugar
- 1 1/2 teaspons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups low fat buttermilk
- 1 tablespoon vegetable oil
- 1 large egg
- 1 large egg white, beaten
Instructions:
-
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda and salt in large bowl, stirring with a whisk. Combine buttermilk, oil, and egg, whisk until well blended. Gently fold in beaten egg white. Add buttermilk mixture to flour mixture, stirring just until moist.
-
Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Flip pancakes when tops are covered with bubbles and edges look cooked.
Serve with syrup and butter. We often serve the pancakes with roasted pecans on top, or fresh blueberries and strawberries.