Whole Wheat Buttermilk Pancakes

Cooking Light
<p>Whole Wheat Buttermilk Pancakes</p>
Randy Mayor; Melanie J. Clarke

Whip up fluffy yet filling pancakes in only 20 minutes.

6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)


+ Add To Shopping List
3/4 cup all-purpose flour
3/4 cup whole wheat flour
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


Total: 20 Minutes

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.

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.

Created date

January 2004

Nutritional Information

Calories 351
Caloriesfromfat 26 %
Fat 10 g
Satfat 4.6 g
Monofat 2.8 g
Polyfat 1.9 g
Protein 7.6 g
Carbohydrate 59.7 g
Fiber 2.3 g
Cholesterol 55 mg
Iron 2.1 mg
Sodium 570 mg
Calcium 176 mg