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: ¾ cup all-purpose flour; ¾ cup whole wheat flour; 3 tablespoons sugar; 1 ½ teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 1 ½ cups low-fat buttermilk; 1 tablespoon vegetable oil; 1 large egg; 1 large egg white

Servings: persons

¾ cup all-purpose flour
¾ cup whole wheat flour
3 tablespoons sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups low-fat buttermilk
1 tablespoon vegetable oil
1 large egg
1 large egg white

1
Lightly spoon flours into dry measuring cups; level with a knife.
2
Combine flours, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
3
Combine buttermilk, oil, egg and egg white, stirring with a whisk, add to flour mixture, stirring until just moist.
4
Heat a nonstick griddle or nonstick skillet with cooking spray over medium heat.
5
Spoon about 1/4 cup batter per pancake onto griddle.
6
Turn pancakes over when tops are covered with bubbles and edges looked cooked.

919

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 10 ingredients. The key ingredients include: ¾ cup all-purpose flour, ¾ cup whole wheat flour, 3 tablespoons sugar, 1 ½ 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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