Whole-Wheat Buttermilk Pancakes Recipe

Name: Whole-Wheat Buttermilk Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3.4 ounces all-purpose flour (about 3/4 cup); 6.3 ounces whole-wheat flour (about 3/4 cup); 3 tablespoons sugar; 1 1/2 teaspoons 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; Cooking spray; 3/4 cup maple syrup; 3 tablespoons butter

Servings: persons

3.4 ounces all-purpose flour (about 3/4 cup)
6.3 ounces whole-wheat flour (about 3/4 cup)
3 tablespoons sugar
1 1/2 teaspoons 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
Cooking spray
3/4 cup maple syrup
3 tablespoons butter

1
Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients in a large bowl, stirring with a whisk. Combine buttermilk and next 3 ingredients, stirring with a whisk. Add to flour mixture, stirring just until moist.
2
Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.
3
For baby: Cut a pancake into bite-sized pieces and serve on a rimmed plate. Drizzle lightly with syrup.
4
Kitchen Tip: Keep cooked pancakes warm in a 200u00b0 oven while preparing remaining pancakes, and then serve to the whole family.

1203

kcal

Calories

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 13 ingredients. The key ingredients include: 3.4 ounces all-purpose flour (about 3/4 cup), 6.3 ounces whole-wheat flour (about 3/4 cup), 3 tablespoons sugar, 1 1/2 teaspoons baking powder, and more.

Yes, Whole-Wheat 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-Wheat Buttermilk Pancakes

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