Whole Wheat Buttermilk Pancakes
- Number of Servings: 10
Ingredients
• 1 cup all-purpose flour• 1/2 cup whole wheat flour• 1 tablespoon brown sugar• 1 teaspoon baking powder• 1 teaspoon baking soda• 1/2 teaspoon ground cinnamon• 1/8 teaspoon freshly grated nutmeg• 1/4 teaspoon salt• 2 cups buttermilk• 2 large eggs• 1/4 cup olive oil• 1/2 teaspoon pure vanilla extract• 1 12-oz package frozen blueberries, thawed, or about 1 1/2 cups fresh blueberries• Butter, for greasing the griddle, about 1-2 tablespoons
In a large bowl whisk together the flours, sugar, baking powder, baking soda, spices and salt. Set aside.
In a medium bowl whisk together the buttermilk, eggs, olive oil and vanilla. Add the wet ingredients to the dry, and mix until just combined. Do not over-mix the batter, which will have small lumps. Allow the batter to rest at room temperature for 15 minutes.
Heat your griddle or heavy skillet over medium heat and lightly grease with butter.
Use 1/4 cup of batter for each pancake, cooking 1-2 pancakes at a time. Once the batter is on the griddle sprinkle blueberries on top and gently press them into the batter with your fingers. Cook about 2 minutes, or until bubbles begin to form on the surface and the underside of the pancake is golden. Flip and cook for about 1-2 minutes on the other side.
Serve immediately, or keep the pancakes warm by placing them on a baking sheet in an oven heated to 200 degrees F.
Serving Size: 1/4 cup of pancake mix
Number of Servings: 10
Recipe submitted by SparkPeople user MMROUTHE.
In a medium bowl whisk together the buttermilk, eggs, olive oil and vanilla. Add the wet ingredients to the dry, and mix until just combined. Do not over-mix the batter, which will have small lumps. Allow the batter to rest at room temperature for 15 minutes.
Heat your griddle or heavy skillet over medium heat and lightly grease with butter.
Use 1/4 cup of batter for each pancake, cooking 1-2 pancakes at a time. Once the batter is on the griddle sprinkle blueberries on top and gently press them into the batter with your fingers. Cook about 2 minutes, or until bubbles begin to form on the surface and the underside of the pancake is golden. Flip and cook for about 1-2 minutes on the other side.
Serve immediately, or keep the pancakes warm by placing them on a baking sheet in an oven heated to 200 degrees F.
Serving Size: 1/4 cup of pancake mix
Number of Servings: 10
Recipe submitted by SparkPeople user MMROUTHE.
Nutritional Info Amount Per Serving
- Calories: 186.9
- Total Fat: 11.6 g
- Cholesterol: 51.4 mg
- Sodium: 299.2 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 1.2 g
- Protein: 4.9 g
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