Whole Grain Buttermilk Pancakes With 5 Variations 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-GRAIN BUTTERMILK PANCAKES WITH 5 VARIATIONS

Steps:

• Stir together Make-Ahead Whole-Grain Pancake Mix, buttermilk, eggs, and butter until just blended and smooth. If making one of the variations, fold the ingredients into the batter.
• Heat griddle or large nonstick skillet over medium heat; butter. Pour about ¼ cup batter for each pancake on griddle. Cook until tops are covered with bubbles and edges look dry, 2 to 4 minutes. Turn and cook until plump and cooked through, 2 to 3 minutes. Place pancakes in a single layer on a baking sheet, and keep warm in a 175°F oven up to 30 minutes. Repeat with remaining batter.

WHOLE-GRAIN PANCAKES

Steps:

• In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
• Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
• Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
• Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
• Repeat with the remaining batter, adding more butter to the skillet as needed.

WHOLE-GRAIN BUTTERMILK PANCAKES

Steps:

• In a large bowl, add whole-grain flour, buttermilk, milk, eggs, sugar, baking powder, salt, and butter all at once. With a large whisk, quickly beat the mixture in 10-15 large strokes all at once or until batter is mixed. Very important: do not overmix and once the batter is mixed, do not mix again!
• Let the batter rest while prepping the griddle. This will allow the baking powder to react and the batter to rise. REMEMBER do not mix it again or you will flatten all that air and end up with flat, tough pancakes.
• Heat a nonstick griddle to medium for a couple of minutes until a drop of water sizzles on it (about 350 degrees F on my griddle, but every griddle will be different).
• Scoop batter into rounds on the preheated griddle. I use my #20 cookie scoop to portion out the batter which holds about 3-4 tablespoons and makes about a 4-inch diameter pancake.
• Cook until small bubbles appear on the surface and the edges are set, 1-3 minutes, depending on the heat of the griddle.
• Flip the pancakes and cook for another minute or so until golden and cooked through. Repeat with remaining batter.
• Serve immediately or keep warm in a 175 degree F oven for 15-20 minutes. Or see recipe notes for freezing instructions.

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 GRAIN-BUTTERMILK PANCAKES

Steps:

• Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat. Brush with butter. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.

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:

• 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 GRAIN PANCAKES

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.