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 |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 23.5 g | 118% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 288 mg | 96% | |
| Sodium | 2356 mg | 102% | |
| Total Carbohydrate | 157.0 g | 57% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 19.3 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 492 mg | 38% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 950 mg | 20% | |
*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.
