Whole Wheat Buttermilk Pancakes

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 57.9
  • Total Fat: 0.8 g
  • Cholesterol: 18.3 mg
  • Sodium: 39.0 mg
  • Total Carbs: 9.9 g
  • Dietary Fiber: 0.3 g
  • Protein: 2.6 g

View full nutritional breakdown of Whole Wheat Buttermilk Pancakes calories by ingredient
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Classic buttermilk pancakes fortified with whole wheat Classic buttermilk pancakes fortified with whole wheat
Number of Servings: 12


    Dry Ingredients
    3/4 c. all purpose flour
    1/4 c. whole wheat flour
    1 tsp. baking power
    1/4 tsp. baking soda
    1/2 tsp. salt

    Wet Ingredients
    3 tsp. brown sugar, unpacked
    1 egg
    1 1/2 c. buttermilk, lowfat


Mix together your Dry Ingredients in a medium bowl. Set aside.

Mix together your Wet Ingredients in a separate container until well blended.

Add the Wet Ingredients to the Dry Ingredients and mix just until the mixture is fully incorporated. There will be some lumps -- this is okay.

Preheat your griddle to 350F or until drops of water "dance" on the surface. Shape your pancakes, cooking for 2 minutes on the first side or until the sides are dry and the surface is covered with bubbles. Flip with a pancake turner and cook for another 2 minutes. Remove pancake to a warm place (oven or plate covered with foil) while finishing the rest of the pancakes.

Makes 12 6-inch pancakes. Serve with maple syrup or fruit.

Number of Servings: 12

Recipe submitted by SparkPeople user MUIMI07.


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