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.
Servings 4 makes about 15 4" pancakes
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
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.