Whole Wheat Buttermilk Pancakes
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Yield Makes about 16,
Serves 4
Ingredients
- Vegetable-oil cooking spray
For the Flour Mixture
- 1 cup whole wheat flour
- 2/3 cup all-purpose flour
- 1/3 cup toasted wheat germ
- 1 tablespoon packed light-brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Buttermilk Mixture
- 3 tablespoons unsalted butter, melted
- 2 3/4 cups low-fat buttermilk
- 2 large eggs, lightly beaten
For the Garnish
- Pure maple syrup, for serving (optional)
- Raspberries, for serving (optional)
Directions
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Preheat oven to 200 degrees. Whisk together flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.
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Heat a griddle or seasoned cast-iron skillet over medium heat. Stir together melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy).
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Generously coat griddle with cooking spray. Working in batches, pour 1/4 cup batter for each pancake onto griddle. Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes. Turn pancakes; cook until undersides are golden brown, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in oven. Divide pancakes among four plates. Serve with syrup and berries, if desired.
Where are the nutritional values?!? The pancakes tasted great, light and fluffy!
Tasty but batter was watery (like all MS pancake recipes). Made thin pancakes.
These were delicious! I used flax instead of wheat germ because that's what I had and sprinkled blueberries onto each pancake as they cooked.
Yummmmmmm ....... these are delicious. I cut the white flour down to 1/3 of a cup with the rest whole wheat and they still came out light and fluffy. I also used honey instead of sugar and added ground flax as Uccellina suggested. Fantastic
Yummmmmmm ....... these are delicious. I cut the white flour down to 1/3 of a cup with the rest whole wheat and they still came out light and fluffy. I also used honey instead of sugar and added ground flax as Uccellina suggested. Fantastic
This has become a standard recipe at my house. The pancakes are light, fluffy and moist, even when I add 1/4 cup of ground flax. They always turn out perfectly and even freeze really well.
Amazing. Not too heavy like many other whole wheat pancakes.