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.
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)
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.
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.
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These whip together quickly and are a delicious change of pace. I used regular whole wheat flour instead of white whole wheat flour. I also used two whole eggs and skipped the whipped egg white. I thought my pancakes were still tender and fluffy even with the changes. My husband loved them, too, and he can be picky. I served them with real maple syrup. Sooo good!
These pancakes were some of the best I have tried. The little bit of orange flavor gives them that little extra "umph". The baking powder, baking soda and added whipped egg white make these pancakes so very fluffy and light. Just remember that the batter has to sit/rest for 15 minutes...it's worth the wait!
I used almond milk and added lemon juice to make "buttermilk" and I also used smart balance light instead of butter. This did not mix at all with the orange rind and juice. That said, the flavor was there, just not the right consistency. The pancakes were a good change up since I normally wouldn't bother with orange (why, when I can have chocolate chips!?) but i'm glad I did b/c they were very good. The whole family enjoyed them.
Our whole family loved these...even our picky little boys. We normally favor pumpkin pancakes and oatmeal pancakes over buttermilk, but these are a good alternate to throw in the mix! Be forewarned: that orange butter only serves three people in normal land. :) You'll want to double it to match the amount of pancakes in this recipe. And I added just a touch of honey to it, as well.