Whole Wheat Buttermilk Pancakes

Treat you family with these delicious buttermilk pancakes that can be baked to perfect golden brown hue.

  • Prep Time 15 min
  • Total Time 25 min
  • Servings 18

Ingredients

2
eggs
2
cups buttermilk
1/4
cup vegetable oil
2
cups Gold Medal™ whole wheat flour
1/4
cup sugar
2
teaspoons baking powder
1
teaspoon baking soda
1/2
teaspoon salt

  • 1 In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in 1 to 2 tablespoons more milk.)
  • 2 Heat griddle or skillet over medium heat or to 350ºF. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • 3 For each pancake, pour 1/4 cup batter from cup or pitcher onto hot griddle. Cook until puffed and dry around edges. Turn and cook other side until golden brown.

Expert Tips

To make waffles, use 1/2 cup butter, softened, in place of the oil. Before heating waffle maker, brush with vegetable oil or spray with cooking spray. Pour about 2/3 cup batter onto center of hot waffle baker. Bake until steaming stops.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Pancake
Calories
110
(
Calories from Fat
45),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1g,
1%
Trans Fat
0g
0%
),
Cholesterol
25mg
25%;
Sodium
220mg
220%;
Total Carbohydrate
14g
14%
(Dietary Fiber
1g
1%
  Sugars
4g
4%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
6%;
Iron
4%;
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.