Light Fluffy Whole Wheat Buttermilk Pancakes Recipes

WHOLE WHEAT BUTTERMILK PANCAKES

Whole Wheat Buttermilk Pancakes image

These pancakes are amazing! I made them for my family one morning and they turned out to be fluffy and good in spite of the whole wheat flour!

Provided by Homegrown

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

1 cup buttermilk
1 large egg
2 tablespoons vegetable oil
½ cup whole wheat flour
½ cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup semisweet chocolate chips
cooking spray

Steps:

Combine buttermilk, egg, and vegetable oil in a bowl. Mix in flours, baking powder, baking soda, and salt. Stir in chocolate chips.
Spray a skillet with cooking spray and heat over medium heat. Working in batches, spoon or pour 1/4 cupfuls of batter onto the hot skillet. Cook until bubbles form and edges are dry, 2 to 3 minutes. Flip and cook until golden brown, about 2 minutes longer.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 26 g, Cholesterol 32.6 mg, Fat 10.3 g, Fiber 3.4 g, Protein 5.4 g, SaturatedFat 3.7 g, Sodium 436.5 mg, Sugar 9.7 g

LIGHT & FLUFFY WHOLE WHEAT BUTTERMILK PANCAKES

Light & Fluffy Whole Wheat Buttermilk Pancakes image

Whole wheat & fluffy?--Yes! I couldn't believe it either until I tried it. I'm not sure if it was because I milled my own wheat or not, but I'll be making this as my standard pancake recipe now.

Provided by Maddison

Categories Breakfast

Time 20m

Yield 8 Pancakes, 4 serving(s)

Number Of Ingredients 8

Ingredients

1 egg
1 cup whole wheat flour
1 cup buttermilk
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Steps:

Beat egg until fluffy.
Add remaining ingredients, mix only until smooth.
Makes 8 (4 inch) pancakes.
Really good and healthy!

Nutrition Facts : Calories 217.3, Fat 9.3, SaturatedFat 1.7, Cholesterol 49, Sodium 621.5, Carbohydrate 28, Fiber 3.2, Sugar 6.2, Protein 7.6

100% WHOLE WHEAT PANCAKES

100% Whole Wheat Pancakes image

These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)

Provided by Kristie Ann

Categories Breakfast and Brunch Pancake Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 eggs
3 tablespoons vegetable oil

Steps:

Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g

ALTON BROWN'S FLUFFY WHOLE WHEAT PANCAKES

Alton Brown's Fluffy Whole Wheat Pancakes image

I've tried many whole wheat pancake recipes. Some were good, some not so good but I never had one make me say, "Wow! A truly fluffy whole wheat pancake!" until this one. Posting it here so I don't lose it! We love to eat these for dinner with some turkey sausage. Very filling!

Provided by MaMas Apprentice

Categories Breakfast

Time 15m

Yield 12 4-in pancakes, 4 serving(s)

Number Of Ingredients 8

Ingredients

2 cups whole wheat flour (I used whole wheat pastry flour.)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3 tablespoons sugar
2 large eggs
2 cups buttermilk
4 tablespoons unsalted butter (I used about 2 T. to cut down on fat.)

Steps:

Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.).
Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.
* Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
*Test the griddle by flicking water on it. If the water dances across the surface, you're good to go.
* Rub down the griddle with a little butter or spray with nonstick spray.
Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!

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