Thursday, August 25, 2011

Whole Wheat Buttermilk Pancakes

Pic courtesy of Our Best Bites

I just realized that I have never posted my go-to recipe for pancakes. I try to sneak whole wheat flour in to recipes wherever possible and pancakes are definitely one of the easiest and yummiest places to do that. I have to be honest though, I really like the taste of white whole wheat flour (and it's just as nutrient-rich as red whole wheat). So, when I came across this recipe about a year ago on Our Best Bites I was excited that it was already included! These are the pancakes I make when my kids make a pancake request. They love them, Christian loves them, and I love them. Oh, and I often double the recipe so I have enough to freeze for breakfasts the whole week!

Whole Wheat Buttermilk Pancakes
from Our Best Bites

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs 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 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6″) and 2 T for kid-sized ones (2 /2-3″). Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.

Freezer Instructions: These pancakes freeze wonderfully. Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.


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