Whole Wheat Pancakes

Whole Wheat Pancakes

250

"These are very light and tender pancakes. These pancakes are excellent with maple syrup."

Ingredients

50 m {{adjustedServings}} servings 548 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 548 kcal
  • 27%
  • Fat:
  • 29.5 g
  • 45%
  • Carbs:
  • 57.2g
  • 18%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 163 mg
  • 54%
  • Sodium:
  • 1079 mg
  • 43%

Based on a 2,000 calorie diet

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Directions

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  1. In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.
  2. Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.
  3. Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.
  4. Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.
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Reviews

250
  1. 305 Ratings

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This is my pancake recipe now. However, I do not use butter. I substitute 1/4c canola oil (or sometimes unsweetened applesauce. If I double, I use 1/4c each). I also use 1 egg and 2 egg whit...

I used the lemon juice/1% milk substitution for buttermilk (1 tablespoon lemon juice for each cup of milk). I also substituted cinnamon applesauce for butter. When I was a kid, I preferred thin ...

Jen, thanks for the great recipe! The pancakes turned out fluffy and light just as advertised! I didn't measure any of the ingredients directly (I ususlly go by 'feel' when cooking). Becaus...