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: ⅔ cup whole wheat flour; ⅔ cup cake flour; 2 teaspoons baking powder; ¾ teaspoon ground cinnamon; ¼ teaspoon baking soda; 1 pinch salt; 3 large egg whites; 3 tablespoons sugar; 1 cup buttermilk; 2 tablespoons butter, melted,cooled; butter; strawberry jam or warm maple syrup

Servings: persons

⅔ cup whole wheat flour
⅔ cup cake flour
2 teaspoons baking powder
¾ teaspoon ground cinnamon
¼ teaspoon baking soda
1 pinch salt
3 large egg whites
3 tablespoons sugar
1 cup buttermilk
2 tablespoons butter, melted,cooled
butter
strawberry jam or warm maple syrup

1
Preheat oven to 200F.
2
Combine flours, baking powder, cinnamon, soda and salt well; beat egg whites with sugar until thick and mixture has the consistency of sour cream, about 1 1/2 minutes; spoon dry ingredients evenly over egg whites; carefully pour buttermilk and melted butter over; fold until combined.
3
Heat pancake griddle over medium heat; add butter and heat until sizzling; drop batter by rounded tblsps onto griddle; cook pancakes until bottoms are brown, about 1 1/2- 2 minutes; turn and cook until the other side is brown, about 1 more minute; transfer pancakes to a cookie sheet and keep warm in preheated oven; repeat with remaining pancake batter, adding more butter to griddle as necessary.

753

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 12 ingredients. The key ingredients include: ⅔ cup whole wheat flour, ⅔ cup cake flour, 2 teaspoons baking powder, ¾ teaspoon ground cinnamon, 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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