Huge Batch Of Whole Grain Pancakes Recipes

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WHOLE GRAIN PANCAKES



Whole Grain Pancakes image

Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt.

Provided by Jennifer Goss

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 30m

Yield 4

Number Of Ingredients 10

1 cup whole wheat flour
½ cup rolled oats
¼ cup cornmeal
3 tablespoons flaxseed meal
3 tablespoons brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 egg, beaten
2 cups buttermilk
cooking spray

Steps:

  • In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
  • Heat a large skillet or griddle over medium heat. Coat with cooking spray. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.

Nutrition Facts : Calories 306.1 calories, Carbohydrate 53.2 g, Cholesterol 51.4 mg, Fat 5.9 g, Fiber 6.5 g, Protein 12.7 g, SaturatedFat 1.5 g, Sodium 440 mg, Sugar 16.3 g

100% WHOLE WHEAT PANCAKES



100% Whole Wheat Pancakes image

These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)

Provided by Kristie Ann

Categories     Breakfast and Brunch     Pancake Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 eggs
3 tablespoons vegetable oil

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.

Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g

SUPER-BATCH PANCAKES



Super-Batch Pancakes image

Serving a huge crowd? Here's how to make pancakes for over 130 using Bisquick® mix!

Provided by Betty Crocker Kitchens

Categories     Breakfast

Yield 132

Number Of Ingredients 3

15 large eggs
2 1/2 quarts (10 cups) milk
1 box (80 oz) Original Bisquick™ mix

Steps:

  • Brush griddle with vegetable oil; heat to 375°F. (Cooking surface is the proper temperature if pancakes are golden after cooking 1 minute 15 seconds on first side, 1 minute on the second.)
  • In 6 1/2- to 7-quart bowl, stir all ingredients with wire whisk or hand beater until well blended.
  • Pour by scant 1/4 cupfuls onto hot griddle.
  • Cook until edges are dry. Turn pancakes; cook until golden brown. (Griddle may need to be oiled between batches.)

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 25 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 230 mg, Sugar 1 g, TransFat 1/2 g

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