These whole wheat pancakes come out very light and fluffy. My kids love them! If you like blueberries, throw a few on top before cooking the second side.
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 large eggs
- 4 tablespoons vegetable oil, divided
Directions
Step 1
Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
Step 2
Whisk buttermilk, eggs, and 3 tablespoons oil together in a separate bowl until well combined. Pour wet ingredients into dry ingredients and stir until just combined; batter may seem a bit thick.
Step 3
Heat remaining 1 tablespoon oil in a cast iron skillet over medium-low heat for 5 minutes. Working in batches, pour 1/3 cup of batter for each pancake into the hot skillet. Spread batter into circles with a spoon; cook until browned on the bottom and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until set in the middle and browned on the other side, about 2 more minutes.
Tips
Use scant cups of flour for a more traditional batter and lighter pancakes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 410 | |
% Daily Value * | |
Total Fat15g | 19% |
Saturated Fat3g | 17% |
Cholesterol99mg | 33% |
Sodium875mg | 38% |
Total Carbohydrate57g | 21% |
Dietary Fiber7g | 26% |
Total Sugars13g | |
Protein16g | |
Vitamin C1mg | 7% |
Calcium329mg | 25% |
Iron3mg | 17% |
Potassium485mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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