Whole wheat buttermilk pancakes
Amount per serving
Calories from fat: 26%
Yield: 6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)
Total: 20 Minutes
- 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 $
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.
Keep cooked pancakes warm in a 200º oven while preparing remaining pancakes, then serve them with heated maple syrup.