Whole Wheat Buttermilk Pancakes

5.0 81
5 stars
(81)
Randy Mayor; Melanie J. Clarke
Recipe from Cooking Light

Whip up fluffy yet filling pancakes in only 20 minutes.

Ingredients

  • 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

Preparation

Total: 20 Minutes

  1. 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.
  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.

Notes

Keep cooked pancakes warm in a 200º oven while preparing remaining pancakes, then serve them with heated maple syrup.


April 2002

Nutritional Information

  • Calories: 351
  • Calories from fat: 26%
  • Fat: 10g
  • Saturated fat: 4.6g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.9g
  • Protein: 7.6g
  • Carbohydrate: 59.7g
  • Fiber: 2.3g
  • Cholesterol: 55mg
  • Iron: 2.1mg
  • Sodium: 570mg
  • Calcium: 176mg