Whip up fluffy yet filling pancakes in only 20 minutes.
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
3/4 cup maple syrup
3 tablespoons butter
How to Make It
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.
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.
Keep cooked pancakes warm in a 200º oven while preparing remaining pancakes, then serve them with heated maple syrup.
I am shocked at the rave reviews for this recipe. This recipe is really disappointing - don't bother. I even made mine with blueberries to add more "oomf" and that still didn't do it for me. The texture was lame. I consider myself a pancake aficionado and self-professed health nut who has made every kind of pancake imaginable: Lemon Ricotta, Protein, Oatmeal, Dutch Apple, even pancake mixes. Don't waste your time with this recipe.
Loved how light these are. Mine cooked unevenly but that's more about my stovetop and pan than about this recipe. Will try again, but the pancakes themselves were much fluffier than I'm used to when making pancakes from scratch. We always skip the butter on pancakes and just use syrup. My kids plus their sleepover friend all gave thumbs up!
Great, easy recipe. I didn't experience any of the pancakes sticking to the pan. I substituted milk and white vinegar for the buttermilk (1 1/2 tablespoon vinegar with 1 1/2 c milk) and it worked fine. I was a little worried at first because the batter seemed a little thin (maybe because of my buttermilk substitute), but the pancakes turned out great! My one year old really liked them too.
I tried those yesterday and I must admit they were fantastic! I'm not a fan of sweetened crepe and pancake batters, though, so I used only 2 tsp brown sugar and used a few dashes ground vanilla and nutmeg. Yummy!
My family has been eating these pancakes almost exclusively for years. My two picky kids act like absolute pigs when I make them - and my husband and I are lucky to get more than a couple each. It is always their top choice when I ask them what they want for dinner (yes, dinner). We all love them. They are fluffy yet very filling (I'm not sure where my kids pack them in), provided you don't try to mix all the lumps out of the batter (a big no-no with pancakes). Overmixing = flat/rubbery pancakes. I cook them on a griddle with a silpat mat - so I have no trouble with sticking. I'm not sure why people complain about the lack of "oomph"...they are pancakes for crying out loud. This is a basic recipe that you dress up as you please - plain with butter and syrup, or add some flax, berries, orange zest, bananas, nuts, chocolate chips, cinnamon, vanilla...you are only limited by your own creativity. I would think by looking at the recipe you could tell that they are basic.
These pancakes were awesome! The texture was probably the best part. I added a little cinnamon and vanilla extract and thought that made the taste better. Thought they were good with some fruit filling but also good plain!
I substituted half skim milk and half fat free plain greek yogurt for the buttermilk due to ingredients I had on hand and they turned out fantastic. Thick yet fluffy; very hearty and filling. Will make again!