Whole-Wheat Buttermilk Pancakes

Total Time
22mins
Prep 7 mins
Cook 15 mins

Whole-wheat flour and buttermilk combine to make a hearty but light pancake with a slight tang.

Ingredients Nutrition

Directions

  1. COMBINE whole-wheat flour, all-purpose flour, corn meal, baking powder, salt and baking soda in a large bowl.
  2. Combine buttermilk, eggs and honey in a medium bowl.
  3. Add buttermilk mixture to flour mixture; stir until blended but still lumpy.
  4. HEAT prepared griddle over medium heat until hot.
  5. Pour about 1/3 cup batter onto griddle.
  6. Cook for 2 to 3 minutes on each side or until golden brown.
  7. Repeat with remaining batter.

Reviews

(2)
Most Helpful

Very delicious. I changed a few things, I made these with 1 cup soured milk (I like my pancakes THICK), 1/4 eggbeaters, 1/4 cup applesauce, 1/4 cup regular olive oil and about 1/2 tsp. vanilla. It made 9 good sized pancakes for me, they were nice and thick and fluffy. I liked the texture of these from the cornmeal, slightly crunchy. I served mine with blueberry sauce. Would make again, thanks for posting this recipe :)

Shannon Holmes December 02, 2007

Whole grain but light, slightly crunchy, slightly tangy pancakes. We'll be having these again.

sugarpea November 02, 2005

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