WHOLE-GRAIN PANCAKES
Using a combination of different grains, these hearty pancakes have a deeper, more interesting flavor, along with more fiber and nutrients, than those made from only white flour. If you want to add fruit, like blueberries or sliced peaches, or chocolate chips, sprinkle them on top of the pancakes just before flipping. Serve these straight out of the pan; pancakes don't like to wait.
Provided by Melissa Clark
Categories breakfast, brunch, easy, pancakes, main course
Time 45m
Yield About 10 pancakes
Number Of Ingredients 12
Steps:
- In a large bowl, mix together whole-wheat flour, all-purpose flour, cornmeal, oats, baking powder, salt and baking soda. In a medium bowl, mix together buttermilk, eggs, melted butter and honey. Mix the egg mixture into the flour mixture until smooth.
- Heat a griddle or large cast-iron skillet over medium heat. Check to see if it's hot by sprinkling a few drops of water on the surface. They should sizzle and evaporate immediately.
- Add a little butter to the pan and let it melt. Pour about 1/3 cup batter onto skillet; repeat to cook as many at one time as you can, leaving space for each pancake to spread.
- Cook until bubbles form and start to burst, about 3 minutes. Flip and cook until golden on the other side, 2 to 3 minutes. Transfer to a plate as they finish, and serve immediately with maple syrup and more butter on top, if you like.
- Repeat with the remaining batter, adding more butter to the skillet as needed.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 3 grams, Carbohydrate 28 grams, Fat 8 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 5 grams, Sodium 256 milligrams, Sugar 5 grams, TransFat 0 grams
WHOLE GRAIN-BUTTERMILK PANCAKES
Categories Dairy Breakfast Brunch Kid-Friendly Quick & Easy High Fiber Mother's Day Father's Day New Year's Day Fall Winter Molasses Maple Syrup Whole Wheat Hominy/Cornmeal/Masa Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 20 pancakes
Number Of Ingredients 12
Steps:
- Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat. Brush with butter. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.
WHOLE WHEAT BUTTERMILK PANCAKES
Treat you family with these delicious buttermilk pancakes that can be baked to perfect golden brown hue.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 25m
Yield 18
Number Of Ingredients 8
Steps:
- 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.)
- 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).
- 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 Facts : Calories 110, Carbohydrate 14 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 220 mg, Sugar 4 g, TransFat 0 g
100% WHOLE WHEAT PANCAKES
These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)
Provided by Kristie Ann
Categories Breakfast and Brunch Pancake Recipes
Time 1h
Yield 4
Number Of Ingredients 8
Steps:
- Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
- Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.
Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g
WHOLE WHEAT BUTTERMILK PANCAKES
These pancakes are amazing! I made them for my family one morning and they turned out to be fluffy and good in spite of the whole wheat flour!
Provided by Homegrown
Time 15m
Yield 6
Number Of Ingredients 10
Steps:
- Combine buttermilk, egg, and vegetable oil in a bowl. Mix in flours, baking powder, baking soda, and salt. Stir in chocolate chips.
- Spray a skillet with cooking spray and heat over medium heat. Working in batches, spoon or pour 1/4 cupfuls of batter onto the hot skillet. Cook until bubbles form and edges are dry, 2 to 3 minutes. Flip and cook until golden brown, about 2 minutes longer.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 26 g, Cholesterol 32.6 mg, Fat 10.3 g, Fiber 3.4 g, Protein 5.4 g, SaturatedFat 3.7 g, Sodium 436.5 mg, Sugar 9.7 g
WHOLE-WHEAT BUTTERMILK PANCAKES
If you know me at all, you know that I love breakfast. This recipe was born one morning when I had just a little regular flour on hand, but a lot of whole-wheat flour, and some almost-spoiled milk in the fridge. So I decided to make these delicious pancakes with the milk before it went all the way bad. Sour milk and buttermilk can be used interchangeably in this recipe, or you can make a facsimile of buttermilk yourself (see Cook's Note). Chocolate and berries are excellent on these pancakes, as are other toppings like maple syrup and whipped cream, though I admit to devouring an entire rather large pancake with no toppings at all since I just couldn't wait.
Provided by Vallery Lomas
Categories main-dish
Time 30m
Yield 12 pancakes
Number Of Ingredients 11
Steps:
- Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil and eggs together in a medium bowl. Make a small well in the dry ingredients and pour the wet ingredients into the well. Whisk until just combined. The batter may be slightly lumpy.
- Heat a pancake griddle or large nonstick skillet over medium heat. Add the butter and swirl or stir to coat the surface. Working in batches, spoon about 1/4 cup batter per pancake onto the griddle or skillet. Flip the pancakes when the tops are covered with bubbles and the edges are lightly browned and set. Cook the other side for an additional 1 to 2 minutes. Remove from the griddle or skillet and continue until all the batter is used, adding more butter as needed.
- Serve the pancakes with your choice of chocolate syrup (or melted chocolate ganache), berries, maple syrup and/or whipped cream.
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WHOLE-GRAIN BUTTERMILK PANCAKES {100% WHOLE-GRAIN}
From thecookstreat.com
Cuisine AmericanEstimated Reading Time 8 minsCategory Breakfast, BrunchTotal Time 20 mins
- In a large bowl, add whole-grain flour, buttermilk, milk, eggs, sugar, baking powder, salt, and butter all at once. With a large whisk, quickly beat the mixture in 10-15 large strokes all at once or until batter is mixed. Very important: do not overmix and once the batter is mixed, do not mix again!
- Let the batter rest while prepping the griddle. This will allow the baking powder to react and the batter to rise. REMEMBER do not mix it again or you will flatten all that air and end up with flat, tough pancakes.
- Heat a nonstick griddle to medium for a couple of minutes until a drop of water sizzles on it (about 350 on my griddle, but every griddle will be different).
- Scoop batter into rounds on the preheated griddle. I use my #20 cookie scoop to portion out the batter which holds about 3-4 tablespoons and makes about a 4-inch diameter pancake.
WHOLE GRAIN PANCAKES RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (5)Total Time 45 minsServings 12Calories 230 per serving
- In a medium to large mixing bowl, mix together the eggs, milk, butter or vegetable oil, and honey or brown sugar until well combined.
- Set aside., In a separate bowl, weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. , Add the salt and baking powder to the flour and whisk the dry ingredients together thoroughly., Stir the dry ingredients into the wet ingredients, stirring just until evenly moistened.
- Set the batter aside and let it rest for 15 minutes., In the meantime, preheat a heavy frying pan over medium heat, or an electric griddle to 350°F.
HOMEMADE WHOLE GRAIN PANCAKE MIX RECIPE | KING …
From kingarthurbaking.com
4.7/5 (175)Total Time 1 hrServings 10Calories 110 per serving
- To make the mix: Grind the oats in a food processor until they're chopped fine, but not a powder., Put the flours, oats, and all other dry ingredients into a mixer with a paddle.
- Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running., Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer., To make a batch of pancakes (5 to 8, depending on size): Whisk together 1 cup of mix, 1 cup of buttermilk (or a combination of half plain yogurt and half milk; or 3/4 cup liquid whey), and 1 large egg.
- Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands., Let the batter stand for at least 20 minutes before cooking., Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do)., Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake.
- If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake., When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes., Serve pancakes immediately, or stack them on a baking sheet and tent with foil.
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