Whole-Grain Buttermilk Pancakes

7 Reviews
From: EatingWell Magazine January/February 2014

This healthy whole-grain buttermilk pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of sugar. Compared to most store-bought mixes or a classic recipe, this recipe saves about 30 calories, 3 grams saturated fat and 4 grams total sugar per serving, plus you'll dish up 2 extra grams of fiber. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Or add extra fiber and omega-3s by adding up to 3 tablespoons of ground flaxseed or chia seeds.

Ingredients 6 servings

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  • 1 1/2 cups white whole-wheat flour (see Tips)
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 1 1/2 cups buttermilk (see Tips)
  • 2 tablespoons canola oil
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract

Preparation

  • Active

  • Ready In

  1. Whisk flour, baking powder, baking soda and salt in a large bowl. Whisk egg, buttermilk, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing—it will make the pancakes tough.
  2. Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender.
  3. Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.
  • Make Ahead Tip: To make ahead: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
  • Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
  • No buttermilk? You can make “sour milk” as a substitute: mix 1 tablespoon lemon juice or vinegar to 1 cup nonfat milk; let stand for about 10 minutes before using.
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 2 (4-inch) pancakes
  • Per serving: 189 calories; 6 g fat(1 g sat); 3 g fiber; 28 g carbohydrates; 7 g protein; 7 mcg folate; 33 mg cholesterol; 5 g sugars; 2 g added sugars; 74 IU vitamin A; 1 mg vitamin C; 166 mg calcium; 4 mg iron; 440 mg sodium; 145 mg potassium
  • Nutrition Bonus: Iron (24% daily value), Calcium (17% dv)
  • Carbohydrate Servings: 2
  • Exchanges: 1 1/2 starch, 1/2 low-fat milk, 1 fat

Reviews 7

September 03, 2015
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By: EatingWell User
Perfect! These are great. I used 1 cup white whole wheat, 1/4 cup whole wheat, 2T Bob's Red Mill 10 Grain Cereal and 2T oats. I made 1 batch with blueberries, and one batch with cinnamon, banana and walnuts. Healthy and delicious!
June 22, 2015
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By: EatingWell User
Nice texture and taste I didn't have buttermilk, so I used half yogurt and half milk instead. I was a little concerned about the thickness based on the comments, but they cooked perfectly on the griddle, and didn't spread out too much. I did add a tablespoon of orange juice to the batter. Pros: Easy
April 05, 2014
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By: EatingWell User
Healthy Scrumptious Pancakes, Finally!! I am finally able to feed my family something healthy, that they like, that has ingredients I know and can pronounce! I have made these pancakes before with buttermilk but this time I had no buttermilk so I used Eating Wells recommendation to use regular milk and vinegar or lemon instead (1 tbsp. to 1 cup milk) it turned out so well! I also dropped 7-8 blueberries into each pancake and in addition used Eating Well Quick Mixed Berry Topping, which made it extra berry special!! My hubby and both of my kids 11 and 3 loved this recipe for pancakes, bye bye store bought pancake mix! Thank you everyone from Eating Well for striving to make healthier, wholesome dishes for everyone to enjoy, keep it up! Pros: Healthy, great texture, great taste Cons: Prep Time
February 16, 2014
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By: EatingWell User
Finally! A good & easy whole wheat pancake recipe! The texture of these pancakes is perfect. I use WW Pastry flour and vary the add-ins. We use a ladle to get the batter in the pan and they are not too thick for that. You could always add a little extra buttermilk if you think they are. Pros: Healthy, easy, delicious Cons: none!
January 19, 2014
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By: EatingWell User
Blueberry Pancakes This was the first time I ever made pancakes. I did think the batter was thick as no way that I could pour the 1/4 cup. I added probably another 3/4 cup of buttermilk part way through while cooking. The flavor was delicious however. Pros: Delicious Cons: Batter too thick
January 12, 2014
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By: EatingWell User
Very Fluffy These pancakes are delicious. I added one tablespoon of flaxseed. No harder than making pancakes from scratch! Pros: Easy
January 12, 2014
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By: EatingWell User
Batter too thick The batter was much too thick...it was more like a muffin batter. We added milk, maybe 1/4 to 1/3 cup for it to be a typical batter. We also needed to add a bit of salt. We enjoyed them with the fruit compote.