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Whip up fluffy yet filling pancakes in only 20 minutes.

Recipe by Cooking Light April 2002

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Read the full recipe after the video.

Recipe Summary

total:
20 mins
Yield:
6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

Keep cooked pancakes warm in a 200º oven while preparing remaining pancakes, then serve them with heated maple syrup.

Nutrition Facts

351 calories; calories from fat 26%; fat 10g; saturated fat 4.6g; mono fat 2.8g; poly fat 1.9g; protein 7.6g; carbohydrates 59.7g; fiber 2.3g; cholesterol 55mg; iron 2.1mg; sodium 570mg; calcium 176mg.
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