Wonderful Whole Wheat Buttermilk Pancakes Recipe

Wonderful Whole Wheat Buttermilk Pancakes Recipe

Wonderful Whole Wheat Buttermilk Pancakes Recipe

  • Makes: 24 pancakes (8 Servings)
  • Ready In: 26 mins
  • Prep Time: 10 mins
  • Cook Time: 16-20 mins

See how delicious cooking with organic, unprocessed ingredients can be. These pancakes are the perfect recipe to convert even the biggest skeptic. These pancakes are light and fluffy with delicious crispy edges and are opposite of the heavy whole wheat pancakes that are usually eaten when starting some new health kick.

If there are any leftovers simply freeze them and the next morning: turn the oven to 350 degrees, place leftover pancakes on a baking dish in a single layer and pop in the oven. Warm for 10 minutes and then serve.

    Nutritional Information (per serving)

  • Calories: 440
  • Fat: 18g
  • Protein: 13g
  • Sodium: 749mg
  • Carbohydrates: 58g
  • Fiber: 5g
  • Sugar: 23g

Ingredients:

  1. 3 cups whole wheat pastry flour, freshly ground preferred
    1 1/2 teaspoons sea salt
    1 1/2 teaspoons baking powder
    3/4 teaspoon baking soda
    2 1/4 cups buttermilk
    3/4 cup whole milk
    3 eggs, separated
    6 tablespoons unsalted butter, melted
    Coconut oil, for frying (butter is a great substitute)

    4 tablespoons unsalted butter
    3/4 cup maple syrup

Directions:

    1. Whisk together flour, salt, baking powder and baking soda in a large bowl.
    2. In a separate bowl, whisk together buttermilk, milk, and egg whites.
    3. In a small bowl whisk together egg yolks and melted butter.
    4. Pour melted butter and yolks into milk mixture and whisk to combine.
    5. Pour this liquid mixture into flour mixture and whisk until just combined. Let mixture rest for 5 minutes.
    6. Meanwhile heat butter and maple syrup in a small sauce pan over low heat.
    7. Heat a large sauté pan over medium high heat (I actually like to heat mine in between medium and medium-high.)
    8. Drop about a teaspoon full of coconut oil into the pan.
    9. When oil is melted, swirl the pan to coat and then place 3-4 ladle-fulls (about 1/4 cup) of batter to make 3-4 pancakes.
    10. When the bottom of the pancakes are golden brown and the surface begins to bubble, flip pancakes.
    11. Continue to cook until bottom is golden brown.
    12. Serve immediately and drizzle with butter-syrup mixture.

    *Soaked Option: The night before pour flour (increase measurement to 3 1/4 cups) into a large bowl and stir in the buttermilk. Cover tightly and leave at room temperature overnight. The next day whisk together milk and egg whites in a medium bowl. In a smaller bowl combine egg yolks and butter. Pour egg yolk mixture into milk mixture and whisk. Add salt, baking powder and baking soda to soaked flour and stir to combine. Add milk/egg mixture to soaked flour mixture and whisk until just combined Let mixture rest for 5 minutes. Continue with recipe above where it says "Meanwhile heat butter..."
Carrie Vitt

Article written by

Carrie Vitt is the author of the cookbook Deliciously Organic and publisher of popular food blog, Deliciously Organic. Carrie Vitt began cooking as soon as soon as she could peer over the countertops and by sixteen was working in the kitchens of her mother’s award-winning Dallas catering company, The Festive Kitchen.

 

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