Whole-Wheat Buttermilk Pancakes

9 Reviews
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6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)
By Karen Levin
March 2010
RECIPE BY Cooking Light

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

Ingredients

  • 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

Nutritional Information

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

How to Make It

Step 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.

Step 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.

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Ratings & Reviews

detailaddict's Review

jcguzik
June 29, 2014
Could we have a "whole wheat" pancake recipe that is truly WHOLE wheat and not partially made from white flour? I use all whole-grain white-wheat flour for these (and most other bread recipes) and they turn out fine - fluffy, light-textured and tasty. Most recently I added fresh blueberries to the batter after pouring it, and we had a nice Sunday breakfast with real maple syrup, real butter and homemade turkey sausage. I don't get 12 pancakes out of this (got 10 this time) but apart from the white flour it's a good, basic buttermilk pancake recipe I will use again.

Ericar1477's Review

shmedly
January 07, 2013
N/A

jcguzik's Review

sma1978
January 29, 2012
These came out deliciously fluffy, especially for a whole wheat pancake. This recipe is a keeper. I didn't have buttermilk on hand so I used a combination of 1% milk and plain yogurt. It worked great. i'll try buttermilk next time and they'll probably be even better.

mikoprice's Review

Ericar1477
June 01, 2011
N/A

Estimator's Review

detailaddict
April 23, 2011
Very good. Used fresh white wheat flour that I ground myself. Everyone liked them, No leftovers. I like thinner pancakes, so I thinned out the batter with a little more buttermilk. Ate with canned peaches and maple syrup.

SaraG7's Review

mikoprice
July 12, 2010
This is now our go-to pancake recipe

sma1978's Review

SaraG7
May 07, 2010
I gave these five stars because I don't think there's a better pancake recipe out there. I also forgot the salt so next time I bet they'll be even better. I heated up some frozen mixed berries in a saucepan and used that in place of the butter and syrup. My calories were far lower than quoted - the recipe made 7 thick, fluffy pancakes; I had two and my calories came out to 304. Not sure if the butter & syrup could make that big a difference because I had about twice as much pancake.

KDH0521's Review

KDH0521
April 01, 2010
Threw these together for dinner tonight, along with scrambled eggs and bacon. The kids practically inhaled them, and they were really amazingly fluffy! Definitely a keeper!

shmedly's Review

Estimator
February 16, 2010
Great recipe! I accidentally left out the salt and it still turned out fine. I did add mini chocolate chips to the batter though. This is now my official pancake recipe.