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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  • 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.

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