Whole-Wheat Buttermilk Pancakes

Serve the pancakes with heated maple syrup. Remember that serving sizes are designed for adult needs; baby will eat less and need only a small drizzle of syrup.

Yield: 6 adult servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 351
  • Calories from fat: 0.0%
  • 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

Ingredients

  • 3.4 ounces all-purpose flour (about 3/4 cup)
  • 6.3 ounces whole-wheat flour (about 3/4 cup)
  • 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

  1. 1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients in a large bowl, stirring with a whisk. Combine buttermilk and next 3 ingredients, stirring with a whisk. Add to flour mixture, stirring just until moist.
  2. 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.
  3. For baby: Cut a pancake into bite-sized pieces and serve on a rimmed plate. Drizzle lightly with syrup.
  4. Kitchen Tip: Keep cooked pancakes warm in a 200° oven while preparing remaining pancakes, and then serve to the whole family.
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