Whole Wheat Buttermilk Pancakes

Whole Wheat Buttermilk Pancakes

Published on August 24, 2016 | By

Ingredients

  • 3/4 cup whole wheat flour
  • 3/4 cup all-purpose flour
  • 3 tablespoons sugar
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cup low-fat buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon canola oil
  • 1 large egg
  • 1 large egg white
  • butter for pan

Instructions

  1. Preheat griddle pan.
  2. Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.
  3. Coat pan with butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6") and 2 T for kid-sized ones (2 /2-3"). Wait until bubbles form and edges are set and then flip.
  4. Makes 12 large or 24 small pancakes.
  5. Freezer Instructions: These pancakes freeze wonderfully. Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.
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