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Whole Wheat Buttermilk Pancakes

Whole Wheat Buttermilk Pancakes
Randy Mayor; Melanie J. Clarke
Total time 20 mins
Yield

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

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

Nutrition 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

How to Make It

  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.

Cook's Notes

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