Buttermilk Whole Recipes

This Southern staple gets a dose of fiber--with half of the fat of the original. Make a double batch over the weekend and freeze for the busy weekday mornings.

CooksIllustrated.com Recipe makes three short stacks (three pancakes each, total nine pancakes) for the cost of 52.747 CENTS or 17.582 cents per stack.

This healthier version of traditional buttermilk pancakes was a hit with my kids. I substituted whole wheat flour for white flour and nonfat milk and vinegar for buttermilk, making these pancakes lower in fat and higher in fiber.

The Brown Rice Flour is what makes this recipe and balances out the whole wheat flour to keep the biscuits light and flaky instead of dense. To boost the flavor, you can add 1-2 Tblsps of chives, parsley, dill, thyme or shredded cheese.

Make and freeze dough for fresh warm biscuits anytime

Fresh or frozen blueberries work well with these tasty muffins, modified from my mother's recipe. I tend to use a bit less of the sugar and butter than listed, and use lowfat buttermilk, and they're still tasty. I use mini muffin tins to make convenient snacks.

Classic buttermilk pancakes fortified with whole wheat

Light and fluffy buttermilk griddle cakes

modified from Joy of Cooking

My boyfriend is not a fan of whole wheat flour, but this is an easy way to sneak some in!

This is not my recipe, but I changed some of it and recalculated it.

Remarkably light and fluffy!

This is a nice Sunday morning treat. The recipe doubles easily, and extras can be cooled on a rack and then frozen. Reheat in the toaster for a quick weekday breakfast for the kids.

This is my mom's recipe only I put one cup of whole wheat flour instead of 2 cups of white flour. I also added the tsp of vanilla just for flavor.

This recipe is from the Outsmart Diabetes Cookbook. They have it as a pancake recipe, but I prefer waffles. The whole wheat pastry flour makes them light and fluffy, not at all gritty.