Whole Wheat Buttermilk Pancakes

"These are yummy."
 
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Ready In:
23mins
Ingredients:
9
Yields:
12 4inch pancakes
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ingredients

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directions

  • Stir together the flours, sugar, baking powder, baking soda and salt.
  • Beat the egg, milk and oil together.
  • Add the liquids to the flour mixture and stir just until blended.
  • Pour the batter onto a greased hot griddle.
  • Serve with fresh fruit slices, unsweetened applesauce or low-calorie syrup.

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Reviews

  1. Wonderful. Light and tasty. I was making these to freeze for my sons breakfasts. Ate 3 myself already! Need to make some more. After making these, I have no idea why I am wasting my money on pancake mixes! So easy and very quick. Thanks!!!!
     
  2. Great recipe! I used all whole wheat flour, made my buttermilk with vinegar and milk and added a dash of cinnamon. Consistency was perfect for me, not too thick at all. My two year old loved these, topped with strawberry jam. :)
     
  3. These were good. Not the best pancakes I've ever had, but fast and somewhat healthy. I would have liked to have some flax meal in them, so I might sub some of the oil for flax next time. My daughters and husband liked them, but to be 5 star they would have had to have been healthier or eaten all up.
     
  4. These were really good...light and fluffy. I love that they have some whole wheat. I used plain yogurt thinned with some milk in place of buttermilk.
     
  5. This is identical to the recipe on the back of the Saco powdered buttermilk container, except that theirs calls for 4 tablespoons powdered buttermilk and a cup of water. These are just wonderful pancakes- I haven't used any other recipe in over ten years. A nice thing about using the powdered buttermilk is you can measure what you need and store the container in the fridge indefinitely. I've posted a spin-off of this recipe that includes fresh mashed bananas; it's recipe number 377087.
     
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Tweaks

  1. Instead of mixing flours, I used 1 cup of white whole wheat flour. The resulting batter was so thick that I added some skim milk to thin it out to a good pancake consistency. Otherwise I followed the directions exactly. Mr. Picky asked for seconds, even though I didn't add chocolate chips to the batter--there isn't much higher praise than that.
     
  2. These were really good...light and fluffy. I love that they have some whole wheat. I used plain yogurt thinned with some milk in place of buttermilk.
     
  3. I made these for my husband & a few family members for Sunday morning & they were a hit! I didn't expect them to be so thick so I had to take my time to make sure the insides were cooked through. The combo of whole wheat/white was nice, too-husband didn't seem to mind the whole wheat part! I didn't use any salt, replaced the oil with applesauce & used low fat buttermilk & Eggbeaters. Wonderful that they're low fat, too; so easy to make. Thanks for sharing!
     
  4. I made these for Christmas breakfast. They were fast and easy. I doubled the recipe and made about 20 pancakes. I added fresh blueberries and dried cranberries and instead of oil, used applesauce. Very tasty!
     
  5. I veganized this recipe using 1/2 c soy yogurt and 1/2 c water instead of buttermilk and Ener-G egg replacer for the egg, but this needed a lot more liquid than it called for since the batter was too thick. Once I added more soymilk to the mix, these pancakes were spectacular.
     

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