Whole Grain-Buttermilk Pancakes Recipe

Name: Whole Grain-Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup whole wheat flour; 1/3 cup quick-cooking oats; 1/3 cup yellow cornmeal; 1/3 cup all purpose flour; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 2 cups buttermilk; 2 large eggs; 4 tablespoons (about) butter, melted; 2 tablespoons mild-flavored (light) molasses; Pure maple syrup

Servings: persons

1 cup whole wheat flour
1/3 cup quick-cooking oats
1/3 cup yellow cornmeal
1/3 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 cups buttermilk
2 large eggs
4 tablespoons (about) butter, melted
2 tablespoons mild-flavored (light) molasses
Pure maple syrup

1
Mix first 7 ingredients in medium bowl to blend.
2
Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend.
3
Add dry ingredients; mix just until blended.
4
Heat griddle or heavy large skillet over medium heat.
5
Brush with butter.
6
Working in batches, drop scant 1/4 cup batter onto griddle for each pancake.
7
Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed.
8
Serve with syrup.

1173

kcal

Calories

110

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 whole wheat flour, 1/3 cup quick-cooking oats, 1/3 cup yellow cornmeal, 1/3 cup all purpose flour, and more.

Yes, Whole Grain-Buttermilk 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.

Whole Grain-Buttermilk Pancakes

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