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April 1, 2016

Whole-Wheat Pancakes

With a 50-50 split between flours, these easy whole-wheat pancakes are tasty topped with a touch of melted butter and maple syrup.


With a 50-50 split between flours, these easy whole-wheat pancakes are tasty topped with a touch of melted butter and maple syrup.

Whole-Wheat Buttermilk Pancakes

A mom-friend warned me that when her kids turned 2 something happened.

They entered the buttered noodle phase.

At the time she was passing along this motherly advice, I was experimenting with exotic purées for my then baby. And I thought, somewhat smugly, that won’t be my son.

Ha! I was wrong.

While it may not be butter, his palette is only a smidge elevated with olive oil, garlic powder, salt & pepper and a side pineapple & pita chips.

My toddler is my kitchen helper, but that doesn’t make a difference in he wants to eat.

I’ve resorted to transforming into an entertainer.

My repertoire of stunts includes using cookie cutters to make shapes out of whole-wheat pancakes.

They have been such a hit that I think I will forever be doing geometric gymnastics to get him to eat something other than spaghetti.

But I’m not sure there is much of a nutritional difference between the two!

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Whole-Wheat Buttermilk Pancakes

Whole-Wheat Pancakes

  • Author: Paige Adams
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: Serves 4 1x

With a 50-50 split between flours, these easy whole-wheat pancakes are tasty topped with a touch of melted butter and maple syrup.

Ingredients

  • 3/4 cup all-purpose flour
  • 3/4 cup whole-wheat flour
  • 11/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 cup low-fat buttermilk
  • 1/2 cup skim milk
  • 1 tablespoon honey
  • 1/2 teaspoon vanilla extract
  • Butter and maple syrup for serving

Instructions

  1. In a large bowl, combine the all-purpose flour, whole-wheat flour, baking powder, baking soda and salt. In a medium bowl, whisk together the eggs, buttermilk, skim milk, honey and vanilla extract. Fold the wet ingredients into the dry ingredients. The batter will look a bit lumpy.
  2. Preheat a nonstick griddle over medium heat. Ladle the batter by the 1/3-cup-full onto the griddle. When the pancakes start bubbling, flip them to the other side cooking until golden brown.
  3. Serve the pancakes with butter and maple syrup.

Notes

Adapted from Ellie Krieger

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