How To make Whole Wheat Buttermilk Pancakes
Ingredients
1/2
cup
whole wheat flour
1/2
cup
unbleached white flour
1
teaspoon
sugar
1
teaspoon
baking powder
1/2
teaspoon
baking soda
1/4
teaspoon
salt
1
each
egg
1
cup
buttermilk OR sour milk (1 c lowfat milk + 1 tb vinegar)
2
tablespoon
vegetable oil
Directions:
Stir together the flours, sugar, baking powder, baking soda and salt.
Beat the egg, milk and oil together. Add the liquids to the flour mixture and stir just until blended.
Pour the batter onto a greased hot griddle. Serve with fresh fruit slices, unsweetened applesauce or low-calorie syrup.
Makes 12 4-inch pancakes
Two Pancakes = Calories: 114 Carbohydrates: 18 Protein: 4 Fat: 3 Sodium: 246 Potassium: 1200 Cholesterol: 47 Exchange Value: 1 Bread Exchange + 1/2 Fat Exchange
How To make Whole Wheat Buttermilk Pancakes's Videos
Fluffy Pancakes Recipe | The Sweetest Journey
After a lot of experimenting with pancake recipes, I finally got one that will give you the yummy, fluffy pancakes we all crave in the morning.
UPDATED RECIPE:
Blog Post:
Ingredients:
1 1/2 cups of flour (210g)
3 tablespoons of sugar (48g)
2 teaspoons of baking powder (9g)
1 teaspoon of salt (5g)
1 teaspoon of baking soda (5g)
2 eggs (Room Temperature)
1 cup of milk (240ml)
2 tablespoons of melted butter (28g)
1 teaspoon of vanilla extract (5ml)
*This recipe makes about 8-10 pancakes.
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Best-Ever Whole Wheat Pancake Recipe
How to Make Whole Wheat Pancakes INGREDIENTS ????Fluffy whole wheat pancakes you'll want to make on repeat!
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????️ RECIPE:
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???? INGREDIENTS:
1 ½ cups whole wheat flour
1 tablespoon baking powder
½ teaspoon salt
1 tablespoon honey or sugar
1 ½ cups milk
2 eggs
1 tablespoon butter, melted
Butter, for serving
Maple syrup, for serving
Yield 12 pancakes.
Cook Time: 10 minutes
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???? Pancake playlist:
???? Pancake Batter:
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CHAPTERS:
0:00 Whole Wheat Pancakes
0:13 Dry Ingredients
0:40 Mix
0:59 Wet Ingredients
1:50 Consistency
2:04 Griddle
2:57 Flip
3:10 Can you make pancake batter ahead of time?
#wholewheat #MOMables #pancakes
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????Follow Laura on Instagram @LauraSFuentes @Momables
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Video Copyright MOMables® LLC,
Produced by Fuentes Media
and echomech Creative.
The Best Whole- Grain Pancake Recipe You'll Ever Make | Genius Recipes
This whole-grain pancake recipe has a genius tip to make every bite as light, tender, and cushy as your favorite buttermilk stack. It’s all about an overnight milk soak that allows the flour to fully hydrate, yielding a smoother texture and sweeter flavor. Additionally, you can even make the whole batter the night before and it’s just as tasty! GET THE RECIPE ►►
PREP TIME: 8 hours
COOK TIME: 30 minutes
SERVES: 2-4
INGREDIENTS
1 cup (113 grams) whole-wheat flour
3/4 cup milk (whatever kind you have)
1 tablespoon sourdough starter (optional)
2 tablespoons granulated sugar
2 tablespoons unsalted butter, melted, plus more for buttering the pan and serving
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/4 teaspoon vanilla extract
Chocolate chips, peanut butter, fresh fruit, or maple syrup, for serving
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ABOUT FOOD52
As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
Whole Wheat Pancakes
Soft, fluffy, and flavorful, you’ll love these healthy Whole Wheat Pancakes! These simple pancakes are light but hearty and come together quickly. Perfect for an everyday breakfast or a special occasion brunch!
Full Recipe:
Sometimes whole wheat flour gets a bad rep as baked goods using it come out flat, chewy, or dense. However, you’ll be pleasantly surprised at how light and fluffy these pancakes using whole wheat flour are!
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Whole Wheat Buttermilk Pancakes
Whole Wheat Buttermilk Pancakes
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INGREDIENTS:
1 cup whole wheat flour
1 cup unbleached all purpose flour
3 Tablespoons Sugar
2 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon nutmeg
3 tablespoons melted butter
3 cups buttermilk
2 large eggs, slightly beaten
1/2 teaspoon coconut oil or butter for greasing pan.
DIRECTIONS:
Heat up the coconut oil or butter in a griddle over medium heat {you may have to adjust your heat during cooking}, wipe the extra oil/butter with a paper towel.
In a large bowl mix together all dry ingredients.
Next add the egg, butter and buttermilk, whisk until combined.
The griddle is ready when you sprinkle a few drops of water and they pop and sizzle.
Use a 1/2 cup measure for large pancakes and 1/4 cup measure for small.
The pancakes are ready to flip when the holes at the top pop and don't fill back in with batter.
Flip and repeat. Keep the pancakes warm in a preheated 175 degree oven on an oven safe plate.
Or wrap in plastic and tinfoil and store in the freezer!
Adapted from:
Best Whole Wheat Pancake Recipe
These are the BEST tasting, light and fluffy whole wheat pancakes made from scratch – high in fiber, so they leave you feeling full and satisfied throughout the day.
5 Smart Points • 172 calories
print full recipe: