Pvws Kickin Wheat Pancakes Recipes
100% WHOLE WHEAT PANCAKES
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
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
WHOLE WHEAT PANCAKES
These are very light and tender pancakes. These pancakes are excellent with maple syrup.
Provided by jen
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 50m
Yield 4
Number Of Ingredients 11
Steps:
- In a food processor or in a large bowl, combine the whole wheat flour, white flour, wheat germ or oats, baking powder, baking soda, brown sugar, and salt.
- Cut the butter into small pieces with a knife, and add the butter to the flour-mixture. Mix until the mixture has a sand-like consistency.
- Make a well in the center of the flour-butter mixture, and add the buttermilk and eggs. Stir until the liquids are fully incorporated.
- Heat a frying pan over medium heat and grease the surface with 1 tablespoon of butter or oil. Ladle the batter onto the surface to form 4 inch pancakes. Once bubbles form on the top of the pancakes, flip them over, and cook them on the other side for about 2 minutes.
Nutrition Facts : Calories 547.8 calories, Carbohydrate 57.2 g, Cholesterol 162.7 mg, Fat 29.5 g, Fiber 5.5 g, Protein 17 g, SaturatedFat 17.1 g, Sodium 1078.8 mg, Sugar 14.3 g
PERFECT WHOLE WHEAT PANCAKES
This recipe comes from the Tassajara Bread Book. I like whole wheat but I hate the heaviness of the finished recipe and usually halve it with white flour. This recipe defies all of that. They are so good. The genius who created this recipe should get a medal. I have used powdered milk in place of regular milk for this and found no difference. I'm saying 8 pancakes in yield, but it really varies on the size you like your pancakes. Additional note: you can substitute applesauce for the oil (use the same amount) and they turn out exactly the same with a lot less calories.
Provided by Narshmellow
Categories Breakfast
Time 25m
Yield 8 pancakes
Number Of Ingredients 6
Steps:
- Mix dry ingredients together in a medium sized bowl.
- Add wet ingredients and mix together.
- Cook on a hot griddle.
WHOLE WHEAT PANCAKES
To fix a large batch of tender pancakes for my five children, I rely on this quick and wholesome recipe. It calls for whole wheat flour and buttermilk, which make the pancakes filling but also light. Serve them with hot chocolate for a breakfast that's sure to delight little ones. -Line Walter, Wayne, Pennsylvania
Provided by Taste of Home
Time 25m
Yield 20 pancakes.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the flour, wheat germ, baking soda and salt. In another bowl, whisk the eggs, buttermilk and oil. Stir into dry ingredients just until blended., Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Freeze option: Freeze cooled pancakes between layers of waxed paper in an airtight freezer container. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or place a stack of 3 pancakes on a microwave-safe plate and microwave on high until heated through, 45-90 seconds.
Nutrition Facts : Calories 157 calories, Fat 4g fat (1g saturated fat), Cholesterol 45mg cholesterol, Sodium 335mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 4g fiber), Protein 9g protein. Diabetic Exchanges
CREAM OF WHEAT® BUTTERMILK PANCAKES
This unique recipe has Cream of Wheat® and buttermilk, making the pancakes fluffy and flavorful - delicious! Our family's favorite pancakes and most widely requested recipe.
Provided by KARA12121
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 40m
Yield 6
Number Of Ingredients 9
Steps:
- Mix flour, buttermilk, farina, egg, sugar, baking powder, baking soda, and salt together. Add a bit more buttermilk if batter seems too thick. Let sit until slightly thickened and puffed up, 5 to 10 minutes.
- Heat a lightly oiled griddle over medium-high heat. Pour batter, 1/4 cup at a time, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 33.8 g, Cholesterol 34.3 mg, Fat 10.9 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 486.2 mg, Sugar 6.2 g
PVW'S KICKIN' WHEAT PANCAKES !!
I was playing around in the kitchen today and came up with these pancakes. My family really loved them so I'm posting so I wont forget how I made them. We served them with sugar free syrup. My son and I had the left over's later plain for a snack and they were really good. If you happen to stumble across this recipe and decide to make, I hope you enjoy as much as we did!
Provided by Proud Veterans wife
Categories Breakfast
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl combine dry ingredients.
- In a separate larger bowl combine butter, eggs, milk, and almond extract extract together until blended.
- Slowly add the flour mixture to the larger bowl, beat until completely blended.
- Cook pancakes as desired. (I make mine in a skillet over medium high heat with a little melted butter, flip when the pancakes look a little dry and has bubbles).
Nutrition Facts : Calories 468.4, Fat 18.8, SaturatedFat 10.6, Cholesterol 151.2, Sodium 1297.3, Carbohydrate 62.2, Fiber 4.5, Sugar 10.1, Protein 14.1
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