Whole Wheat Buttermilk Pancakes

Randy Mayor; Melanie J. Clarke

Whip up fluffy yet filling pancakes in only 20 minutes.

Yield: 6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • 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

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

  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.
Note:

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

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Whole Wheat Buttermilk Pancakes Recipe at a Glance
advertisement
  1. Enter at least one ingredient

What's for Dinner Tonight?

Dinner Tonight
Get a quick and healthy dinner recipe delivered to your inbox each weekday.
We Respect Your Privacy. Privacy Policy