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Whole Wheat Buttermilk Pancakes

whole wheat buttermilk pancakes Breakfast
Whole Wheat Buttermilk Pancakes
  • Prep 15 min
  • Total 25 min
  • Servings 18

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

Updated December 2, 2011

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

Steps

  • 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 350°F. (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.

  • 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 Facts

Serving Size: 1 Pancake
Calories
110
Calories from Fat
45
% Daily Value
Total Fat
5g
7%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
220mg
9%
Potassium
100mg
3%
Total Carbohydrate
14g
5%
Dietary Fiber
1g
7%
Sugars
4g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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