Whole Grain Buttermilk Pancakes
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 2⁄3 cup whole wheat flour, unsifted
- 1⁄4 cup oat bran
- 1 tablespoon cornmeal
- 1 tablespoon brown sugar
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 cup buttermilk
- 2 large eggs, separated
- 2 tablespoons corn oil
- to taste nonstick cooking spray
directions
- In a medium size bowl, combine the whole wheat flour, oat bran, cornmeal, sugar, baking powder and baking soda, and salt. In another bowl, combine the buttermilk, egg yolks and oil.
- In a large bowl, beat the egg whites until stiff peaks form.
- Stir in the buttermilk mixture into the flour mixture. Fold in the egg whites.
- Lightly coat a skillet with cooking spray and set over moderate heat. When the skillet is hot, cook the pancakes 4 at a time, using 1/4 cup batter for each.
- Cook for about 2 minutes on one side or until bubbles appear on the surface; turn, then cook 2 minutes or until golden brown on each side and cook through.
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Reviews
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My kids and I love this recipe. They gobble them us as fast I can cook them. It is so easy to make, too. I use unsweetened applesauce in place of the oil and skim or 1% milk in place of the buttermilk. This is my base recipe and then I will add a splash of vanilla and some fruit, such as mashed banana or chopped apple with some cinnamon, These are yummy and I love the fact that they are whole grain!
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These are really good pancakes. I made them twice now; the first time I separated the eggs and whipped the whites. The second time I just threw the eggs in with the wet ingredients. I honestly couldn't tell much of a difference. The second time I also replaced the oil with unsweetened applesauce and they were perfect. I like this healthy alternative to regular pancakes and my kids love them, too. This morning I added bananas, chopped pecans, and a splash of vanilla. Thanks for a great recipe!
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These were so good, very light and fluffy! I used whole wheat pastry flour, and they didn't have that strong wheat taste. All the kids had seconds, even my extremely picky 5-year old. Do not skip beating the egg whites, I think that's what makes the difference. Thanks for a great recipe that I will be using again and again!
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This recipe deserves more attention than it's gotten in the last nine years. It's excellent and I'll be making it again. I considered skipping the step of whipping the egg whites but I'm so glad I made the minor effort. It makes a fluffy, gorgeous pancake that never really produced surface bubbles, but did cook through in the usual amount of time. Outstanding 27* pancakes. HIGHLY recommended. No way this will feed 12 people. Twelve 1/3cup pancakes, maybe.
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Tweaks
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My kids and I love this recipe. They gobble them us as fast I can cook them. It is so easy to make, too. I use unsweetened applesauce in place of the oil and skim or 1% milk in place of the buttermilk. This is my base recipe and then I will add a splash of vanilla and some fruit, such as mashed banana or chopped apple with some cinnamon, These are yummy and I love the fact that they are whole grain!
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These are really good pancakes. I made them twice now; the first time I separated the eggs and whipped the whites. The second time I just threw the eggs in with the wet ingredients. I honestly couldn't tell much of a difference. The second time I also replaced the oil with unsweetened applesauce and they were perfect. I like this healthy alternative to regular pancakes and my kids love them, too. This morning I added bananas, chopped pecans, and a splash of vanilla. Thanks for a great recipe!