Fluffy Whole Wheat Buttermilk Pancakes
I love a good pancake breakfast on the weekends, and nothing beats the taste of a fluffy stack of whole wheat buttermilk pancakes. Growing up, my mom would make these pancakes every Sunday morning and they were always a hit.
I remember the smell of butter and maple syrup filling the kitchen as I eagerly waited for the pancakes to be finished. The combination of the whole wheat flour, buttermilk, and a touch of sweetness creates a hearty, yet delicious breakfast. I’m excited to share my mom’s whole wheat buttermilk pancake recipe with you.
Whole Wheat Buttermilk Pancakes Recipe
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons vegetable oil
- ½ cup whole wheat flour
- ½ cup whole wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup semisweet chocolate chips
- cooking spray
- In a large bowl, combine the buttermilk, egg, and vegetable oil. Whisk until blended.
- In a separate bowl, mix together the whole wheat flour, whole wheat pastry flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Gently stir in the semisweet chocolate chips.
- Preheat a large skillet over medium heat. Spray with cooking spray.
- Pour ¼ cup of the batter onto the skillet and spread evenly. Cook for about 2 minutes, until small bubbles form on the surface. Flip and cook for an additional 1-2 minutes until golden brown.
- Repeat with the remaining batter.
- Serve pancakes warm with your favorite toppings. Enjoy!
- Serving Size: 1 pancake (56g), Calories: 135, Total Fat: 4.5g (7% DV), Saturated Fat: 1g (5% DV), Trans Fat: 0g, Cholesterol: 23mg (8% DV), Sodium: 213mg (9% DV), Total Carbohydrate: 19.2g (7% DV), Dietary Fiber: 2.1g (8% DV), Total Sugars: 2.7g, Protein: 3.2g, Vitamin D: 0mcg (0% DV), Calcium: 67mg (5% DV), Iron: 1mg (6% DV), Potassium: 97mg (2% DV).
Healthier pancake alternatives
If you’re looking for a healthier alternative to traditional pancakes, whole wheat buttermilk pancakes are a great choice. Not only are they packed with more nutrients than regular pancakes, but they also offer a delicious and simple way to enjoy pancakes without all the extra calories and fat. Here’s how to make them.
- cup whole wheat flour
- teaspoons baking powder
- /2 teaspoon baking soda
- /4 teaspoon salt
- cup buttermilk
- tablespoons vegetable oil
- tablespoon sugar
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, oil, egg, and sugar.
- Slowly add the wet ingredients to the dry ingredients, stirring until just combined.
- Preheat a skillet or griddle over medium heat. Grease the surface with a bit of butter or oil.
- Pour batter onto the griddle, using about 1/4 cup of batter for each pancake.
- Cook each side for about 2 minutes, or until lightly golden brown.
- Serve with fresh fruit, a sprinkle of cinnamon, or other desired toppings.
These whole wheat buttermilk pancakes are a healthier alternative to traditional pancakes, with more nutrients and fewer calories and fat. Enjoy them as a delicious and simple breakfast, or serve them as an afternoon snack.
History of pancakes and how whole wheat buttermilk pancakes fit in
Pancakes have a long and varied history that dates back to the ancient Greeks. They were a popular dish among the Romans and medieval Europeans, and over the centuries, many different recipes for pancakes have been developed. Whole wheat buttermilk pancakes are a variation of the traditional pancake recipe that includes whole wheat flour, buttermilk, and other ingredients.
History of Pancakes
Pancakes have been a popular dish for thousands of years. In ancient Greece, pancakes were called “τηγανίτης” or “tagenites,” small cakes made with wheat flour, honey, and cheese. The Roman poet Horace references pancakes in one of his odes, and medieval European pancakes were made with buckwheat flour and eggs. In the 16th century, pancakes were made with yeast, milk, and eggs. The first recipes for pancakes made with baking powder and baking soda were published in the 19th century.
Whole Wheat Buttermilk Pancakes
Whole wheat buttermilk pancakes are a variation of the traditional pancake recipe. They use whole wheat flour, buttermilk, and a combination of other ingredients such as eggs, butter, sugar, and baking powder. Whole wheat buttermilk pancakes are a nutritious and delicious breakfast option because the whole wheat flour provides fiber, vitamins, and minerals, while the buttermilk provides protein and calcium. Whole wheat buttermilk pancakes are a popular breakfast item, and they can be served with a variety of toppings such as fresh fruit, honey, or syrup.
Benefits of whole wheat pancakes
The Benefits of Whole Wheat Pancakes
Whole wheat pancakes are a delicious and nutritious way to start the day. They offer a variety of health benefits, including:
- High in Fiber: Whole wheat pancakes are packed with fiber, which helps to promote digestion and can help you to feel fuller for longer. Fiber is also beneficial for maintaining healthy blood sugar levels and can help to reduce the risk of certain diseases, such as diabetes and heart disease.
- Low in Fat: Whole wheat pancakes are typically lower in fat than traditional pancakes, making them a healthier option.
- Rich in Vitamins and Minerals: Whole wheat pancakes are also a good source of vitamins and minerals, such as magnesium, iron, and zinc. These essential nutrients help to keep your body functioning properly and can help to boost your immune system.
- Rich in Antioxidants: Whole wheat pancakes contain antioxidants, which help to protect your body from free radical damage. Antioxidants can help to reduce inflammation, fight off disease, and may even help to slow the aging process.
- Versatile: Whole wheat pancakes are very versatile and can be made in a variety of ways. You can top your pancakes with fresh fruit, nuts, or even sugar-free syrups.
Tips for making the perfect whole wheat buttermilk pancakes
Use whole wheat flour to make a nutritionally balanced pancake. Whole wheat flour contains the bran, germ and endosperm of the wheat kernel, which provide essential nutrients such as B vitamins, protein, and dietary fiber.
- Substitute buttermilk for regular milk in the batter. Buttermilk is made from cultured, sour milk and is rich in calcium, phosphorus, and other minerals. It also has a slightly acidic flavor that adds complexity to the flavor of the pancake.
- Use a light hand when mixing the batter. Overmixing the batter can lead to tough pancakes. To avoid this, mix the dry ingredients together with a fork and then add the wet ingredients. Stir the mixture until it is just combined, then let it rest for 10 minutes before cooking.
- Use a non-stick pan or griddle to cook the pancakes. Make sure to preheat the pan or griddle to 375°F before adding the batter.
- Cook the pancakes over medium heat. This will ensure that they are fully cooked on the inside while still remaining light and fluffy.
- Flip the pancakes once the edges start to look dry and bubbles start to form on the surface. Flip each pancake only once to avoid breaking them.
- Serve the pancakes with butter, syrup, or your favorite topping.