Whole-Wheat Buttermilk Pancakes

(from bjs2005’s recipe box)

(Yield: 6 servings; serving size: 2 pancakes, 2 TBS syrup, 1 ½ tsp butter))

Categories: Breakfast

Ingredients

  • • 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
  • • Cooking spray
  • • 3/4 cup maple syrup
  • • 3 tablespoons butter

Directions

  1. 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.

  2. 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.

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