Hi all! I whipped up some quick, easy, and delicious pancakes this morning and thought I’d share them for your weekend. These are perfect for a weekend breakfast.
Confession time: I kind of suck at making pancakes. I’ve never had very good luck with them. They always come out misshapen, burned, rubbery, or some other undesirable adjective. Part of it is my cooking equipment (my frying pans are in horrendous shape), but I also think I just hadn’t found the right recipe. Finally, redemption! These were perfect! Light, fluffy, slightly sweet, and ever so slightly nutty. I hate dense, heavy pancakes like you get at restaurants, but the texture of these is airy and light, just like I like ‘em. Make someone special a pancake breakfast tomorrow!
By the way, Thursday was the first anniversary of when I decided to start eating healthy. One year, 50 pounds, and a new lifestyle later, I’m so glad I did. Happy anniversary to me! Now let’s get to the pancakes.
This recipe is meant to serve 6 (with 12 pancakes) but I easily got about 16 or 17 pancakes from the batter. It just depends on how big you like your pancakes. I like to make mine small because they’re cuter and it makes me feel like I’m eating more, which always helps me not overeat. I didn’t take process photos of these because they’re so simple. So just enjoy the recipe and pretty pancake pictures!
- If you don’t have white whole wheat flour, you can use half all-purpose and half whole wheat. You can also use plain all-purpose, but it will reduce the fiber and protein content significantly.
- In keeping with the series of recipes I’ll be posting for the next week or so, these are super freezer friendly (all pancakes are). Wrap leftovers in plastic wrap, then put in a freezer bag and freeze. Reheat in the microwave or toaster straight from the freezer and enjoy!
- While you’re making the pancakes, keep the finished cakes warm in a 200 degree oven while you finish the rest.
Whole Wheat Buttermilk Pancakes
Adapted from Cooking Light
- 1 1/2 cup white whole wheat flour
- 3 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups low-fat buttermilk
- 1/4 cup low-fat milk
- 1 tablespoon vegetable oil
- 1 large egg
- 1 large egg white
- 1 teaspoon vanilla
- Cooking spray
Lightly spoon flour into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, milk, oil, egg, egg white, and vanilla stirring with a whisk; add to flour mixture, stirring just until moist.
Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with maple syrup and butter.
Per serving (6 servings)