Whole Wheat Buttermilk Pancakes

By YogiRenee

Ingredients

• Vegetable-oil cooking spray
• 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
• 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
• 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)
• Pure maple syrup, for serving (optional)
• Raspberries, for serving (optional)

Details

Servings 4
Adapted from wholeliving.com

Preparation

Step 1

Directions

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

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).

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.