I tore out page 188 from the March 2010 issue of Cooking Light magazine and have been making these pancakes ever since. In my opinion, this is the best whole wheat pancake recipe out there.
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Recipe: Whole Wheat Buttermilk Pancakes
Ingredients
Scale
- 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 canola oil
- 1 large egg
- 1 large egg white
- Cooking spray
- 3/4 cup maple syrup
- 3 tablespoons butter
Instructions
- Spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk.
- Combine buttermilk, oil, egg, and egg white, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
- Heat a nonstick griddle or nonstick skillet over medium heat. Coat pan with cooking spray.
- 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.
Notes
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