wholeliving

Whole Wheat Buttermilk Pancakes

Fiber-rich whole wheat pancakes are ideal for more leisurely mornings.
Martha Stewart Living, March 2004
  • Yield Makes about 16,
    Serves 4
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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

    1. Preheat oven to 200 degrees. Whisk together flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.

    2. 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).

    3. 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.

    Recipe Reviews

    Reviews (7)

    • 3 Jan, 2011

      Where are the nutritional values?!? The pancakes tasted great, light and fluffy!

    • 11 Sep, 2010

      Tasty but batter was watery (like all MS pancake recipes). Made thin pancakes.

    • 1 May, 2010

      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.

    • 10 Apr, 2010

      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

    • 10 Apr, 2010

      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

    • 20 Feb, 2010

      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.

    • 1 Sep, 2008

      Amazing. Not too heavy like many other whole wheat pancakes.