Whole-Wheat Buttermilk Pancakes

Light, fluffy flapjacks, topped with butter and drizzled with sweet syrup, guarantee you'll start the day off right.


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

Recipe from

Cooking Light

Nutritional Information

Calories 347
Fat 9.9 g
Satfat 4.4 g
Monofat 3.4 g
Polyfat 1.3 g
Protein 7.4 g
Carbohydrate 59.2 g
Fiber 2.3 g
Cholesterol 53 mg
Iron 2.1 mg
Sodium 520 mg
Calcium 197 mg


3.4 ounces all-purpose flour (about 3/4 cup)
3.6 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 canola oil
1 large egg
1 large egg white
Cooking spray
3/4 cup maple syrup
3 tablespoons butter


1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

2. Heat a nonstick griddle or nonstick skillet over medium heat. Coat pan with cooking spray. 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.

Karen Levin,

Cooking Light

March 2010
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