Whole-Wheat, Buttermilk, and Orange Pancakes

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Whole-Wheat, Buttermilk, and Orange PancakesRecipe

Photo: Raymond Hom; Styling: Pamela Duncan Silver



Sunday-morning-in-your-jammies breakfast.

Here we've updated Bill and Cheryl Jamison's fantastic Whole-Wheat Buttermilk Pancakes from 2002 with a little citrus zest. Allowing the batter to sit before cooking gives the leaveners a chance to work, creating light, fluffy pancakes.

Serves 6 (serving size: 2 pancakes, 1 teaspoon butter, and 2 tablespoons syrup)


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2 tablespoons butter, softened
1/4 teaspoon grated orange rind
3/4 teaspoon fresh orange juice
3.5 ounces white whole-wheat flour (about 3/4 cup)
3.4 ounces unbleached all-purpose flour (about 3/4 cup)
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/8 teaspoon salt
1 1/2 cups low-fat buttermilk
1/4 cup fresh orange juice
1 tablespoon canola oil
1 large egg
1 large egg white
Cooking spray
3/4 cup maple syrup


Hands-on: 30 Minutes
Total: 40 Minutes

1. Combine first 3 ingredients.

2. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (through salt) in a medium bowl, stirring with a whisk. Combine buttermilk, 1/4 cup juice, oil, and 1 egg in a small bowl, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist; let stand 15 minutes. Place egg white in a medium bowl; beat with a whisk until medium peaks form. Gently fold egg white into batter.

3. Preheat a griddle to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with orange butter and syrup.

Created date

August 2013

Nutritional Information

Calories 336
Fat 8 g
Satfat 3.2 g
Monofat 3 g
Polyfat 1.1 g
Protein 7.4 g
Carbohydrate 59.1 g
Fiber 2.5 g
Cholesterol 44 mg
Iron 1.5 mg
Sodium 477 mg
Calcium 182 mg