Buttermilk Wheat Pancakes
Start your morning with these wholesome and fluffy Buttermilk Wheat Pancakes, a perfect balance of hearty whole wheat flour and light all-purpose flour. Infused with a hint of cinnamon and sweetened with a touch of honey or maple syrup, these pancakes pack flavor and nutrition into every bite. The buttermilk ensures a tender texture and subtle tang, while melted butter adds richness to the batter. Quick and easy to prepare in just 25 minutes, these golden beauties are ideal for busy mornings or indulgent weekend brunches. Serve them warm with a drizzle of maple syrup, a medley of fresh fruits, or a dollop of creamy yogurt for a breakfast that’s both satisfying and nourishing! Perfect for anyone seeking a healthier twist on classic pancakes.
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 0.5 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 teaspoon Ground cinnamon (optional)
- 1.25 cups Buttermilk
- 1 Large egg
- 3 tablespoons Unsalted butter, melted
- 1 tablespoon Honey or maple syrup
- 1 teaspoon Vegetable oil or butter (for greasing the pan)
Instructions
In a large mixing bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and optional cinnamon until well combined.
In a separate medium bowl, whisk the buttermilk, egg, melted butter, and honey (or maple syrup) until smooth.
Pour the wet ingredients into the dry ingredients and gently stir with a spatula just until combined. Do not overmix; the batter should be slightly lumpy.
Heat a large non-stick skillet or griddle over medium heat and lightly grease it with vegetable oil or butter.
Once the skillet is hot, pour 1/4 cup of batter onto the surface for each pancake, spacing them apart to avoid spreading into each other.
Cook the pancakes for about 2-3 minutes, or until bubbles appear on the surface and the edges look set. Flip the pancakes and cook for an additional 1-2 minutes, or until golden brown on the other side.
Transfer the cooked pancakes to a plate and keep them warm while you cook the remaining batter.
Serve warm with your favorite toppings such as maple syrup, fresh fruit, or a dollop of yogurt.
Nutrition Facts
Calories |
1304 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.9 g | 73% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 1481 mg | 64% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 33.3 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 451 mg | 35% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1057 mg | 22% | |
*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.
