Whole Wheat Buttermilk Pancakes

Whole Wheat Buttermilk Pancakes

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

Prep Time

15

Minutes

Total Time

25

Minutes

Makes

18

pancakes

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.
Makes 18 pancakes (4 inch)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip:
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:

1 Serving (1 Pancake)
  • Calories 110
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,
    • Trans Fat 0g),
  • Cholesterol 25mg;
  • Sodium 220mg;
  • Total Carbohydrate 14g
    • (Dietary Fiber 1g,
    • Sugars 4g),
  • Protein 3g;
Percent Daily Value*:
    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.