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Whole Wheat Buttermilk Pancakes

Whole Wheat Buttermilk Pancakes
By jgreghenry Published April 9, 2010

Description

Whole wheat makes these pancakes healthier with a wonderful taste and texture. It's a classic Sunday morning breakfast treat.

Prep time: 30 minutes
Yield:1 ()

Ingredients:

  • 0.75 c whole wheat flour
  • 0.5 c all-purpose flour
  • 2 T wheat germ
  • 1 T brown sugar
  • 0.5 t salt
  • 1 t baking soda
  • 1 large egg, lightly beaten
  • 1.25 c buttermilk
  • 1 T vegetable oil

Summary

Yield
Servings
Prep time30 minutes
RecipeBreakfast Brunch
Ingredientswhole wheat flour wheat germ vegetable oil salt flour egg buttermilk brown sugar baking soda

Directions

In mixing bowl whisk together dry all the ingredients. In a separate bowl combine egg, milk and oil, mix well. Add to wet ingredients to the flour mixture all at once. Stir until just blended. Do not over mix. Let the batter rest about 20 minutes.

Pour batter, in 6-inch circles for each pancake onto a hot, lightly greased griddle or skillet. Cook over medium heat until golden brown, turning when top is very bubbly with slightly dry edges. Serve with butter, syrup and fresh fruit.

Notes:

makes six to eight 6-inch pancakes