Whole Wheat Pancakes

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 95.4
  • Total Fat: 3.5 g
  • Cholesterol: 21.7 mg
  • Sodium: 158.5 mg
  • Total Carbs: 13.5 g
  • Dietary Fiber: 1.6 g
  • Protein: 3.1 g

View full nutritional breakdown of Whole Wheat Pancakes calories by ingredient
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Better Homes and Garden's Buttermilk Pancake Recipe (made with sour milk) Better Homes and Garden's Buttermilk Pancake Recipe (made with sour milk)
Number of Servings: 10


    1 TBSP White Vinegar
    1 Cup Nonfat Milk (actually a little less than 1 cup)
    1 Egg (beaten)
    2 TBSP Canola Oil
    1 cup Whole Wheat Flour
    2 TBSP Brown Sugar
    1 tsp baking powder
    1/4 tsp baking soda
    1/4 tsp salt


Makes 10 3 inch pancakes (1 pancake is a serving for nutritional value.)

In a glass measuring cup, put 1 TBSP vinegar and enough nonfat milk to equal a cup. Stir and let set for 5 minutes.

Combine dry ingredients in a mixing bowl.
Add Egg and Oil to the milk mixture, stir.
Pour wet ingredients into dry mixture. Stir until combined, will be a little lumpy.
Heat griddle or frying pan on medium heat.
Spray with cooking spray, and wipe off excess.
Pour scant 1/3 cup of batter on pan for each pancake. Cook until firm around the edges and slightly bubbly in the middle, then flip. Cook 1 minute more.
Keep warm in oven or microwave until all pancakes are done.

Number of Servings: 10

Recipe submitted by SparkPeople user BBRICKMAN6.

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