Treat you family with these delicious buttermilk pancakes that can be baked to perfect golden brown hue.
Whole Wheat Buttermilk Pancakes
- Prep Time 15 min
- Total 25 min
- Servings 18
- Ingredients 8
Ingredients
- 2 eggs
- 2 cups buttermilk
- 1/4 cup vegetable oil
- 2 cups Gold Medal™ whole wheat flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
-
Step1In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in 1 to 2 tablespoons more milk.)
-
Step2Heat griddle or skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
-
Step3For each pancake, pour 1/4 cup batter from cup or pitcher onto hot griddle. Cook until puffed and dry around edges. Turn and cook other side until golden brown.
Nutrition
110
Calories
5g
Total Fat
3g
Protein
14g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Pancake
- Calories
- 110
- Calories from Fat
- 45
- Total Fat
- 5g
- 7%
- Saturated Fat
- 1g
- 6%
- Trans Fat
- 0g
- Cholesterol
- 25mg
- 9%
- Sodium
- 220mg
- 9%
- Potassium
- 100mg
- 3%
- Total Carbohydrate
- 14g
- 5%
- Dietary Fiber
- 1g
- 7%
- Sugars
- 4g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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