Anyone who knows me well, knows I go weak in the knees for breakfast foods. I can eat breakfast morning, noon, and night. I love eating out at diners and places that serve brunch so I can get my egg/sausage/homefries/pancake fix at 3pm if need be. I don’t eat like this every day. I love having a bowl of oatmeal with fresh fruit or some cheese and yogurt when I really want something light, but when I feel like a treat, pancakes fit the bill. With a large sack of whole wheat flour and a carton of buttermilk in the fridge, I started looking for a recipe utilizing these 2 main ingredients. I found one that sounded great at Cooking Light’s website. I trust their recipes, and love being able to make something more healthful while still delicious.
This recipe is better than any mix or homemade recipe that I’ve ever tried. It may be even better than diner pancakes I’ve had over the years. There are hearty because of the wheat flour, but fluffy and moist because of the buttermilk. The buttermilk also imparts great flavor with a lemony tang. I added a little cinnamon, nutmeg, and vanilla extract because that’s how I do. You can add in anything you like. I meant to add craisins to my batter but was so excited by how good the batter smelled, I forgot all about the craisins and started pouring the batter on the griddle right away. I topped my stack with blackberry jam and a little maple syrup, but I wish I had some orange zest or fresh strawberries to add in. That would have made these pancakes perfection. Please see these pancakes as a blank canvas you can add your own special touches to. I had these pancakes with some scrambled eggs and bacon for breakfast, but because I put some away in the fridge, I may be having them again for dinner. You may find yourself wanting these tonight too because they’re too good to wait until morning. Hope you Enjoy!
Yield: 6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups low-fat buttermilk
- 1 tablespoon vegetable oil
- 1 large egg
- 1 large egg white
- Cooking spray
- 3/4 cup maple syrup
- 3 tablespoons butter
- In a bowl, combine the flours, sugar, baking soda, baking powder, and salt. Whisk to blend
- In another bowl combine egg, egg white, buttermilk and oil. Whisk to mix, then add the flour mixture to the wet ingredients. Whisk until batter is smooth.
- Coat a griddle or cast iron skillet with Cooking Spray and heat over medium heat.
- Using a 1/4 cup measuring cup, drop batter onto griddle. Flip pancakes when bubbles appear on the top and the edges start to brown.
I left the butter out. I’ve never been one to top my pancakes with butter; I don’t get it. I did use maple syrup, the real stuff. Don’t waste your money on pancake syrup. Affordable maple syrup can be found at stores like Trader Joe’s or warehouse stores like Costco’s.
- Calories: 351 (26% from fat)
- Fat: 10g (sat 4.6g,mono 2.8g,poly 1.9g)
- Protein: 7.6g
- Carbohydrate: 59.7g
- Fiber: 2.3g
- Cholesterol: 55mg
- Iron: 2.1mg
- Sodium: 570mg
- Calcium: 176mg