Whole Wheat Buttermilk Pancakes

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Many of our online reviewers have called these fluffy, flavorful pancakes the best they've ever tasted. Keep cooked pancakes warm in a 200º oven while preparing remaining pancakes, then serve them with heated maple syrup.

Yield: 6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)

Nutritional Information
Calories:351 (26% from fat)
Fat:10g (sat 4.6g,mono 2.8g,poly 1.9g)
Protein:7.6g
Carbohydrate:59.7g
Fiber:2.3g
Cholesterol:55mg
Iron:2.1mg
Sodium:570mg
Calcium:176mg

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  • 6

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup whole wheat flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1 tablespoon vegetable oil
  • 1 large egg
  • 1 large egg white
  • Cooking spray
  • 3/4 cup maple syrup
  • 3 tablespoons butter

Preparation

Step 1

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.

Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

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