Palate Pleasers

Whole Wheat Buttermilk Pancakes

Posted on: February 28, 2010

Whenever possible I like to cook from scratch,  for me there is just something wholesome about knowing what you are putting into the foods you eat.  While the boxed pancake and waffle mixes are good when you are in a hurry, you really don’t know what products and preservatives are really being used.  In the past I would be one of those people using the boxed waffle/pancake mix, but there is also something about making your own batter with the ingredients on your pantry shelves or in your refrigerator.  One thing I love about this recipe is the use of buttermilk.  It works for both sweet and savory dishes and I have found lately that this is one ingredient I love cooking with. It makes these pancakes light and fluffy!  I hope you enjoy mixing up these whole wheat buttermilk pancakes! 


3/4 cup all-purpose flour

3/4 cup whole-wheat flour

3 Tbsp sugar

1-1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1-1/2 cups buttermilk

1 Tbsp canola oil

1 large egg

1 large egg white

Cooking spray

Lightly spoon flours into dry measuring cups and level with a knife.  Combine flours, sugar and next 3 dry ingredients (through salt) in a large bowl, stirring with a whisk.  In a separate bowl, Combine buttermilk, oil, egg and egg white and stir with a whisk.  Add buttermilk mixture to flour mixture and continue to stir until batter is moist and smooth.

Heat a non-stick griddle or a non-stick skillet over medium heat.  Coat pan with cooking spray.  Spoon about 1/4 cup batter per pancake on to griddle.  Turn pancakes over when tops are covered with bubbles and edges look cooked.  Serve with syrup and butter.

**COOK’s NOTE:  I followed the directions as suggested.  Looking back you could add blueberries or chocolate chips to the batter depending on what your family likes.  I have a vintage stove and cooked these on the griddle in the middle of the burners.  It was the first time I used it and while it turned out great pancakes, there was barely enough time for the batter to bubble before it was browned on the underside.  Just make sure you know how hot your griddle will be so it doesn’t burn the pancake.  It made about 6 pancakes for me.  In hind sight, I wish I had added chocolate chips to the last portion of the batter so I could snack on them during the week – but there is always next time**

Bon Appetit!


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February 2010
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