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A plate of whole wheat buttermilk pancakes
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Whole Wheat Buttermilk Pancakes

Course Breakfast
Keyword AP Flour, Baking Soda, Baking Powder, Pancakes, Whole Wheat, Buttermilk, Whole Wheat Flour, Sugar, Vegetable Oil, Oil, Flour, Egg, Egg White, Eggs, Egg Whites, Vegetarian, Pancake, All-Purpose Flour
Dietary Need Vegetarian
Cooking Method Stovetop, Skillet, Griddle
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 283kcal
Author Recipe adapted from: MyRecipes.com

Equipment

  • Stovetop
  • Large Bowl
  • Medium Bowl
  • Skillet

Ingredients

  • ¾ cup All-Purpose Flour
  • ¾ cup Whole Wheat Flour
  • 3 Tablespoons Sugar
  • 1½ teaspoons Baking Powder
  • ½ teaspoon Baking Soda
  • ½ teaspoon Salt
  • 1½ cups Buttermilk Low-fat
  • 1 Tablespoon Vegetable Oil
  • 1 Egg Large
  • 1 Egg White Large

Instructions

  • Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk.
  • In a medium bowl, 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 ¼ cup batter per pancake onto griddle.
  • Turn pancakes over when tops are covered with bubbles and edges look cooked.
  • Serve with your favorite topping.

Notes

  • You can use a griddle instead of the skillet and stovetop, if available. 

Nutrition

Calories: 283kcal | Carbohydrates: 48g | Protein: 11g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 710mg | Potassium: 271mg | Fiber: 3g | Sugar: 14g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 211mg | Iron: 2mg