Honey Wheat Buttermilk Pancakes Recipes

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HONEY WHEAT PANCAKES



Honey Wheat Pancakes image

Even my kids love these wholesome pancakes! The thick and tender pancakes have a delightful hint of honey and cinnamon that you'll love. -Martina Bias, Belleville, Illinois

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 15m

Yield 12 pancakes.

Number Of Ingredients 10

1-1/2 cups reduced-fat biscuit/baking mix
1/2 cup whole wheat flour
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon ground cinnamon
2 eggs, lightly beaten
1-1/2 cups buttermilk
1 medium ripe banana, mashed
2 tablespoons honey
Assorted fresh fruit and/or maple syrup, optional

Steps:

  • In a small bowl, combine the first five ingredients. Combine the eggs, buttermilk, banana and honey; add to dry ingredients just until moistened. , Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray; turn when bubbles form on top. Cook until the second side is golden brown. Serve with fruit and/or syrup if desired.

Nutrition Facts : Calories 253 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 502mg sodium, Carbohydrate 44g carbohydrate (14g sugars, Fiber 3g fiber), Protein 9g protein. Diabetic Exchanges

HEARTY HONEY WHOLE WHEAT PANCAKES



Hearty Honey Whole Wheat Pancakes image

The buttermilk-induced fluffiness and hint of cinnamon and honey in these pancakes will make you forget how good for you they are! These are perfect on a bright Spring morning with strawberries, honey, jam, etc.

Provided by BrotherAdso

Categories     Breakfast

Time 35m

Yield 15 Good-size pancakes, 15-18 serving(s)

Number Of Ingredients 11

2 cups whole wheat flour
1 1/2 cups oatmeal or 1 1/2 cups oat flour
3 teaspoons baking powder
1 1/2-2 teaspoons baking soda
1/4 teaspoon cinnamon (to taste)
1/8 teaspoon nutmeg (to taste)
2 1/2 cups buttermilk
2 tablespoons canola oil
1 egg
2 egg whites
1 1/2 tablespoons honey

Steps:

  • Whisk together the dry ingredients (flour, oats, leaveners, spices) in a large bowl.
  • Beat the eggs together until thoroughly blended and partially stiff in a smaller bowl.
  • Add all other wet ingredients (buttermilk, canola oil, honey) to eggs, mix well.
  • Slowly add wet mixture to dry, folding in until thoroughly blended.
  • Let sit for 10-20 minutes or so while you put everything away and drink some coffee.
  • Cook on lightly oiled or nonstick skillet until both sides are golden brown. These are moist pancakes, so be sure to check and sometimes flip back and do the same side twice.

Nutrition Facts : Calories 132.4, Fat 3.4, SaturatedFat 0.6, Cholesterol 15.7, Sodium 254.5, Carbohydrate 21, Fiber 2.8, Sugar 3.9, Protein 5.8

WHOLE-WHEAT BUTTERMILK PANCAKES



Whole-Wheat Buttermilk Pancakes image

If you know me at all, you know that I love breakfast. This recipe was born one morning when I had just a little regular flour on hand, but a lot of whole-wheat flour, and some almost-spoiled milk in the fridge. So I decided to make these delicious pancakes with the milk before it went all the way bad. Sour milk and buttermilk can be used interchangeably in this recipe, or you can make a facsimile of buttermilk yourself (see Cook's Note). Chocolate and berries are excellent on these pancakes, as are other toppings like maple syrup and whipped cream, though I admit to devouring an entire rather large pancake with no toppings at all since I just couldn't wait.

Provided by Vallery Lomas

Categories     main-dish

Time 30m

Yield 12 pancakes

Number Of Ingredients 11

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups buttermilk (see Cook's Note) or sour milk
1 tablespoon vegetable oil
2 large eggs
1 tablespoon unsalted butter, for coating the skillet, plus more as needed
Chocolate syrup, berries, maple syrup or whipped cream, for serving

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.

HONEY WHOLE WHEAT PANCAKES



Honey Whole Wheat Pancakes image

Delicious yet healthy whole wheat pancakes that anyone can enjoy! Serve hot with fruit and sprinkle with powdered sugar or drizzle with honey.

Provided by Ekeller

Categories     Breakfast and Brunch     Pancake Recipes     Whole Grain Pancake Recipes

Time 20m

Yield 3

Number Of Ingredients 8

1 ¼ cups whole wheat flour
2 teaspoons bran
2 teaspoons baking powder
½ teaspoon salt
1 cup milk, or more as needed
1 large egg
1 tablespoon honey
cooking spray

Steps:

  • Mix flour, bran, baking powder, and salt together in a bowl.
  • Whisk milk, egg, and honey together in different bowl. Slowly blend wet ingredients into dry ingredients until lightly mixed; do not overmix or it will make the pancakes less fluffy. Let sit for 5 minutes so wheat and bran can really absorb the wet ingredients.
  • Meanwhile, preheat a griddle or skillet to medium heat and coat lightly with cooking spray.
  • Ladle approximately 2 tablespoons batter onto the hot skillet for each pancake, working in batches if necessary. Cook until pancakes are slightly bubbly, about 1 minute. Flip and cook until golden brown on the other side, 2 to 3 minutes.

Nutrition Facts : Calories 258.6 calories, Carbohydrate 47.4 g, Cholesterol 68.5 mg, Fat 4.2 g, Fiber 6.5 g, Protein 11.8 g, SaturatedFat 1.7 g, Sodium 772.1 mg, Sugar 9.9 g

CREAM OF WHEAT® BUTTERMILK PANCAKES



Cream of Wheat® Buttermilk Pancakes image

This unique recipe has Cream of Wheat® and buttermilk, making the pancakes fluffy and flavorful - delicious! Our family's favorite pancakes and most widely requested recipe.

Provided by KARA12121

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 40m

Yield 6

Number Of Ingredients 9

1 ¼ cups all-purpose flour
2 cups buttermilk, or more as needed
⅓ cup quick-cooking farina cereal (such as Cream of Wheat®)
1 egg
1 tablespoon white sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
¼ cup vegetable oil

Steps:

  • Mix flour, buttermilk, farina, egg, sugar, baking powder, baking soda, and salt together. Add a bit more buttermilk if batter seems too thick. Let sit until slightly thickened and puffed up, 5 to 10 minutes.
  • Heat a lightly oiled griddle over medium-high heat. Pour batter, 1/4 cup at a time, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

Nutrition Facts : Calories 264.2 calories, Carbohydrate 33.8 g, Cholesterol 34.3 mg, Fat 10.9 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 2.2 g, Sodium 486.2 mg, Sugar 6.2 g

WHOLE WHEAT BUTTERMILK PANCAKES



Whole Wheat Buttermilk Pancakes image

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

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 18

Number Of Ingredients 8

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:

  • 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.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 220 mg, Sugar 4 g, TransFat 0 g

PAULA DEEN/BOBBY'S WHOLE WHEAT & HONEY PANCAKES WITH HONEY B



Paula Deen/Bobby's Whole Wheat & Honey Pancakes With Honey B image

This recipe is from Paula Deen's The Deen Family Cookbook. I love the lime zest in the honey butter...something I never would have thought to combine. This is a nice hearty pancake with a touch of sweetness from the honey. For the buttermilk, I threw in a splash of vinegar to the milk, but you could also use sour milk. The only thing I'd do differently is use less butter in the skillet because it almost made the first couple pancakes look fried, but maybe that's the Paula Deen point. Serving size is Paula Deen's estimation.

Provided by AmyZoe

Categories     Breakfast

Time 30m

Yield 16 pancakes, 4 serving(s)

Number Of Ingredients 12

4 tablespoons butter, softened
1/4 cup honey
lime zest, finely grated from 1 lime
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups buttermilk
2 eggs
4 tablespoons butter, plus more for cooking
1 tablespoon honey

Steps:

  • To make the honey butter, whisk the butter, honey, and lime zest in a bowl until smooth or pulse to combine in a mini food processor.
  • To make the pancakes, whisk together the flours, baking soda, salt, and cinnamon in a bowl.
  • In a separate bowl, whisk together the buttermilk, eggs, melted butter, and honey.
  • Stir the wet ingredients into the dry ones until just combined. Don't worry about the lumps.
  • Melt 1 tablespoon of butter in a large skillet over medium-high heat. Working in batches, drop the batter (about 1/4 cup at a time) into the skillet.
  • Cook until the surface is bubbling and the bottom is golden brown (about 2 to 3 minutes).
  • Flip each pancake and cook until the bottom is golden brown and the pancake is firm (about 2 minutes more).
  • Cover the pancakes with foil and repeat with the remaining batter, using more butter if necessary.
  • Serve topped with honey butter.

WHEAT GERM WHOLE-WHEAT BUTTERMILK PANCAKES



Wheat Germ Whole-Wheat Buttermilk Pancakes image

Pairs wheat germ and whole-wheat pastry flour for a healthy, wholesome breakfast treat. If you use a Teflon griddle you do not have to use oil.

Provided by KAYKWILTS

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes

Time 20m

Yield 12

Number Of Ingredients 7

2 eggs, lightly beaten
¼ cup canola oil
2 cups buttermilk
2 teaspoons baking soda
½ cup wheat germ
½ teaspoon salt
1 ½ cups whole wheat pastry flour

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.

Nutrition Facts : Calories 128.4 calories, Carbohydrate 13.2 g, Cholesterol 32.6 mg, Fat 6.5 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 0.9 g, Sodium 361.8 mg, Sugar 2 g

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