Whole Wheat Buttermilk Pancakes

Total Time
30mins
Prep
10 mins
Cook
20 mins

Good for you and good to eat.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 200°F.
  2. 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.
  3. 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.
Most Helpful

4 5

These were good, though we added chocolate chips and made a tasty fruit syrup on the side. The batter is very thick, so we added some skim milk to thin it a little, maybe 3-4 TBSP. This made it a lot easier to make the pancakes. Thanks!

5 5

I used 2/3 cup of buckwheat flour in place of the whole wheat. made Buttermilk for the buttermilk. And topped with Fig, Nut and Rum Syrup. Thanks!

5 5

These couldn't be better, I don't think! The combination of whole wheat & cake flours isn't something I've ever used, but the resulting pancakes were GREAT ~ Very tasty! I usually like the light corn syrup on my 'cakes, but this time I put that on the table, as well as some maple syrup & some homemade strawberry syrup! Decisions, decisions!! Thanks for posting your recipe! [Made & reviewed while touring Eastern Europe on Zaar's World Tour 4]