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Whole Wheat Buttermilk Pancakes
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.
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 makes about 15 4" pancakes
Course:
Breakfast
Cuisine:
American
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!
Cup of Yum
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%