Great pancakes, especially for school mornings to fuel the kids with whole grains. Family really likes these!
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!
So good! Will definitely be making these again.
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.
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!
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.
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.
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.