Photo: Raymond Hom; Styling: Pamela Duncan Silver    
Hands-on Time
30 Mins
Total Time
40 Mins
Yield
Serves 6 (serving size: 2 pancakes, 1 teaspoon butter, and 2 tablespoons syrup)

Sunday-morning-in-your-jammies breakfast.

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.

How to Make It

Step 1

Combine first 3 ingredients.

Step 2

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.

Step 3

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Go-to Recipe

IoneTaylor
September 23, 2016
Great pancakes, especially for school mornings to fuel the kids with whole grains. Family really likes these!

Love the Orange Flavor!

Jct867
September 18, 2016
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!

jilldanielle's Review

TrixieDee
May 16, 2014
So good! Will definitely be making these again.

daneanp's Review

Treadwell
April 20, 2014
These are really good. The family gives the slight edge to Cooking Light's Whole Wheat Buttermilk Pancakes from 2002, but these are a close 2nd. The orange butter is a nice touch.

Hollybubba's Review

daneanp
March 24, 2014
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!

LDombeck's Review

mermaidenseas
January 28, 2014
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.

Jct867's Review

LDombeck
November 24, 2013
N/A

mermaidenseas's Review

Hollybubba
October 06, 2013
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.

TrixieDee's Review

jilldanielle
September 23, 2013
This were a great change to my regular go to pancake recipe. The texture was fantastic. Really light and fluffy. My husband really praised them, and he is rather picky about his pancakes.