Light, fluffy flapjacks, topped with butter and drizzled with sweet syrup, guarantee you'll start the day off right.
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
3/4 cup maple syrup
3 tablespoons butter
How to Make It
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.
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.
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.
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.
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.
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.