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Whole Wheat Buttermilk Pancakes

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By Betty Crocker Kitchens
Updated Dec 2, 2011
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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
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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

  • Step 
    1
    In 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.)
  • Step 
    2
    Heat 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).
  • Step 
    3
    For 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
1
*Percent Daily Values are based on a 2,000 calorie diet.

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