Ingredients
- ¾ cup All-Purpose Flour
- ¾ cup Whole Wheat Flour
- 3 Tablespoons Sugar
- 1½ teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1½ cups Buttermilk Low-fat
- 1 Tablespoon Vegetable Oil
- 1 Egg Large
- 1 Egg White Large
Equipment
- Stovetop
- Large Bowl
- Medium Bowl
- Skillet
Instructions
- Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk.
- In a medium bowl, combine buttermilk, oil, egg, and egg white, stirring with a whisk. Add to flour mixture, stirring just until moist.
- Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat.
- Spoon about ¼ cup batter per pancake onto griddle.
- Turn pancakes over when tops are covered with bubbles and edges look cooked.
- Serve with your favorite topping.
Notes
- You can use a griddle instead of the skillet and stovetop, if available.
Nutrition
Nutrition Facts
Whole Wheat Buttermilk Pancakes
Amount per Serving
Calories
283
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Cholesterol
45
mg
15
%
Sodium
710
mg
31
%
Potassium
271
mg
8
%
Carbohydrates
48
g
16
%
Fiber
3
g
13
%
Sugar
14
g
16
%
Protein
11
g
22
%
Vitamin A
104
IU
2
%
Vitamin C
1
mg
1
%
Calcium
211
mg
21
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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