Buttermilk Pancakes Ww
Fluffy, wholesome, and irresistibly satisfying, these Buttermilk Pancakes WW blend the perfect balance of indulgence and nutrition. Crafted with a combination of all-purpose and whole wheat flours, these pancakes are light yet hearty, offering a subtle nutty flavor from the whole grains. The buttermilk adds a tangy richness, while a hint of vanilla elevates every bite with comforting warmth. Quick and easy to prepare, this recipe comes together in just 25 minutes, making it ideal for busy mornings or a leisurely weekend brunch. Serve these golden beauties with fresh fruit, a drizzle of maple syrup, or a dollop of creamy yogurt for a breakfast that’s as delicious as it is nourishing. Perfectly fluffy and endlessly customizable, these buttermilk pancakes are sure to become a family favorite! Keywords: buttermilk pancakes, whole wheat pancakes, fluffy pancakes, easy breakfast recipes.
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 cups Buttermilk
- 1 Large egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- Cooking spray or additional unsalted butter
Instructions
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.
In a separate medium bowl, whisk the buttermilk, egg, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients, gently folding the two together with a spatula. Be careful not to overmix; a few lumps are fine.
Drizzle the melted butter into the batter and gently fold until just incorporated. Let the batter rest for 5 minutes.
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
Pour 1/4 cup of batter onto the skillet for each pancake. Spread it slightly with the back of a spoon if needed.
Cook for 2-3 minutes, or until bubbles form on the surface, and the edges start to set. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve warm with your favorite toppings such as fresh fruit, maple syrup, or a dollop of yogurt.
Nutrition Facts
Calories |
198 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.2 g | 9% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 397 mg | 17% | |
| Total Carbohydrate | 26.6 g | 10% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 3.2 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 81 mg | 6% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 148 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
