Ron and I decided to celebrate National Pancake Day with some whole-wheat buttermilk pancakes. Wow! When I saw this recipe in the recent Cooking Light magazine, I knew that I had to whip these pancakes up. These are, by far, the best homemade pancakes we've ever made. I'm excited to have a go-to recipe that I can use from now on. I plan to have some trial runs and mix in blueberries or bananas or apple chunks or oatmeal!! So many variations!
These pancakes took about 20 minutes total from start to finish. By far, the best part was the fact that we ate them at 9:30 at night. Breakfast for dinner is such a fantastic way to end an evening :)
Ron and I have a tendency to make our pancakes rather large so we did not have nearly as many servings as the magazine suggested (reflected below). Honestly, who eats a pancake that is the suggested serving size? We were nearly able to polish off the entire batch! 6 servings, haha, ummm.... If you can restrict yourself to 2 pancakes, I commend you!
adapted from Cooking Light
Yield: 6 servings (2 pancakes, 2 tbsp syrup, 1 1/2 tsp butter)
Ingredients
- 3.4 ounces AP flour (approx 3/4 c)
- 3.6 ounces WW flour (approx 3/4 c)
- 3 tbsp sugar
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 c low-fat buttermilk
- 1 tbsp canola oil
- 1 large egg
- 1 large egg white
- Cooking Spray
- 3/4 c maple syrup
- 3 tbsp butter
- Weigh or lightly spoon flours into dry measuring cups; level with a knife.
- Combine flours, sugar, baking powder, baking soda and salt in a large bowl, stirring with a whisk.
- Combine buttermilk, oil, egg and egg white, stirring with a whisk.
- Add buttermilk mixture to flour mixture, stirring just until moist.
- Heat a nonstick griddle or nonstick skillet over medium heat.
- Coat pan with cooking spray.
- Spoon about 1/4 c batter per pancake onto griddle.
- Turn pancakes over when tops are covered with bubbles and edges look cooked.
- Serve w/ syrup, butter or whatever toppings you prefer :)
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