Vanilla Buttermilk Whole Wheat Pancakes Recipe

Name: Vanilla Buttermilk Whole Wheat Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour, all-purpose; 1 cup whole wheat flour; 2 tablespoons cornmeal; 3/4 teaspoon salt; 1 1/4 teaspoon cinnamon; 1 tablespoon baking powder; 1 teaspoon baking soda; 4 large egg whites; 3 tablespoons honey; 1 teaspoon vanilla extract; 2 1/4 cups buttermilk; 1/4 cup butter 1/2 tick, melted, or you can use half vegetable oil and half butter

Servings: persons

1 cup flour, all-purpose
1 cup whole wheat flour
2 tablespoons cornmeal
3/4 teaspoon salt
1 1/4 teaspoon cinnamon
1 tablespoon baking powder
1 teaspoon baking soda
4 large egg whites
3 tablespoons honey
1 teaspoon vanilla extract
2 1/4 cups buttermilk
1/4 cup butter 1/2 tick, melted, or you can use half vegetable oil and half butter

1
In a large bowl, sift together the all-purpose flour, wheat flour, cornmeal, salt, cinnamon, baking powder and baking soda.
2
In a blender, puree the egg whites, honey, vanilla, buttermilk and melted butter until thoroughly combined, about 30 seconds.
3
Gently whisk the dry and liquid ingredients together to form a batter.
4
This makes about 5 cups batter.
5
Heat a griddle or large skillet over medium-low heat.
6
Grease the surface, then ladle half-cups of the batter to form each pancake.
7
Cook until puffed and golden brown, about 1 1/2 to 2 minutes on each side.
8
This makes 8 to 10 pancakes.
9
Serve with butter or maple syrup.
10
You can half the recipe if you don't want to make too many.
11
Serve with butter and maple syrup.

1454

kcal

Calories

129

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup flour, all-purpose, 1 cup whole wheat flour, 2 tablespoons cornmeal, 3/4 teaspoon salt, and more.

Yes, Vanilla Buttermilk Whole Wheat Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Vanilla Buttermilk Whole Wheat Pancakes

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