Whole Wheat Buttermilk Pancakes
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Whole Wheat Buttermilk Pancakes
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Enjoy breakfast with these whole wheat buttermilk pancakes topped with your favorite fresh fruit, and don't forget to freeze an extra batch for later.
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Ingredients
- 1 3/4 cups whole-wheat pastry flour can sub regular whole-wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups buttermilk
- 2 eggs
- 1 tablespoon honey
- 1 teaspoon pure vanilla extract
- butter for cooking
Instructions
- Whisk together the flour, baking powder, baking soda, and salt in a large bowl.
- Make a well (hole) in the center of the dry ingredients and drop in the buttermilk, eggs, honey, and vanilla. Stir until well combined.
- Heat a griddle or skillet over medium-high heat. Swirl enough butter around the pan until it is well coated. Add pancake batter using a soup ladle.
- When the pancakes have begun to turn golden brown on the bottom and bubbly on the top, flip them over to cook the other side.
- Serve with warm pure maple syrup and fresh fruit. And don't forget to freeze the leftovers for another day!
Notes
- We recommend organic ingredients when feasible.
- Nutrition Facts Whole Wheat Buttermilk Pancakes Amount Per Serving Calories 304 Calories from Fat 63 % Daily Value* Fat 7g11%Saturated Fat 3g19%Cholesterol 95mg32%Sodium 724mg31%Potassium 484mg14%Carbohydrates 49g16%Fiber 6g25%Sugar 11g12%Protein 14g28% Vitamin A 317IU6%Calcium 211mg21%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 304
- Calories from Fat 63
- % Daily Value*
- Fat 7g
- 11%
- Saturated Fat 3g
- 19%
- Cholesterol 95mg
- 32%
- Sodium 724mg
- 31%
- Potassium 484mg
- 14%
- Carbohydrates 49g
- 16%
- Fiber 6g
- 25%
- Sugar 11g
- 12%
- Protein 14g
- 28%
- Vitamin A 317IU
- 6%
- Calcium 211mg
- 21%
- Iron 2mg
- 11%
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