Healthy Whole Wheat Buttermilk Pancakes Recipes

HEALTHY WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Heat griddle or a large nonstick skillet to 350°F (or medium-low heat).
• In a mixing bowl, whisk flour, baking powder, and salt.
• Add buttermilk, egg and vanilla. Whisk until just combined, adding more buttermilk if needed to reach a thinner consistency.
• Pour batter by 1/4 cup onto griddle and cook until bubbles appear on the surface.
• Flip pancakes and cook until done in the center and the bottom is golden, about 1-2 more minutes.
• Repeat with remaining batter.
• Serve pancakes with maple syrup or other any other toppings you prefer.

WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Combine buttermilk, egg, and vegetable oil in a bowl. Mix in flours, baking powder, baking soda, and salt. Stir in chocolate chips.
• Spray a skillet with cooking spray and heat over medium heat. Working in batches, spoon or pour 1/4 cupfuls of batter onto the hot skillet. Cook until bubbles form and edges are dry, 2 to 3 minutes. Flip and cook until golden brown, about 2 minutes longer.

WHOLE-WHEAT BUTTERMILK PANCAKES

Steps:

• Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil and eggs together in a medium bowl. Make a small well in the dry ingredients and pour the wet ingredients into the well. Whisk until just combined. The batter may be slightly lumpy.
• Heat a pancake griddle or large nonstick skillet over medium heat. Add the butter and swirl or stir to coat the surface. Working in batches, spoon about 1/4 cup batter per pancake onto the griddle or skillet. Flip the pancakes when the tops are covered with bubbles and the edges are lightly browned and set. Cook the other side for an additional 1 to 2 minutes. Remove from the griddle or skillet and continue until all the batter is used, adding more butter as needed.
• Serve the pancakes with your choice of chocolate syrup (or melted chocolate ganache), berries, maple syrup and/or whipped cream.

WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• 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.)
• 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).
• 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.

WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Preheat oven to 200°F.
• Combine flours, baking powder, cinnamon, soda and salt well; beat egg whites with sugar until thick and mixture has the consistency of sour cream, about 1 ½ minutes; spoon dry ingredients evenly over egg whites; carefully pour buttermilk and melted butter over; fold until combined.
• Heat pancake griddle over medium heat; add butter and heat until sizzling; drop batter by rounded tblsps onto griddle; cook pancakes until bottoms are brown, about 1 ½- 2 minutes; turn and cook until the other side is brown, about 1 more minute; transfer pancakes to a cookie sheet and keep warm in preheated oven; repeat with remaining pancake batter, adding more butter to griddle as necessary.

WHEAT GERM WHOLE-WHEAT BUTTERMILK PANCAKES

Steps:

• In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.
• Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.

HEALTHY LOW-FAT WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Combine the 2 milks and the 2 1/2 tablespoons lemon juice and let sit for about 10 minutes.
• Sift together the flour, bran, baking powder, baking soda, cinnamon, orange zest, and sugar into a large bowl.
• In a separate bowl, whisk together the eggs, milk and lemon juice, and additional 1 tablespoon lemon juice.
• Pour the wet ingredients into the dry ingredients and whisk together until there are no more lumps.
• Spray a preheated (to proper pancake temperature) griddle with Pam.
• Cook pancakes on griddle.

LIGHT & FLUFFY WHOLE WHEAT BUTTERMILK PANCAKES

Steps:

• Beat egg until fluffy.
• Add remaining ingredients, mix only until smooth.
• Makes 8 (4 inch) pancakes.
• Really good and healthy!

100% WHOLE WHEAT PANCAKES

Steps:

• Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
• Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.