Whole Grain Buttermilk Pancakes

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Ingredients:
11
Serves:
12
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ingredients

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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

  1. 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!
     
  2. amazing!!!!! fluff the whites! don't skip that step-- it makes the pancakes super fluffy and filling. I was scared to make some "healthy diet" pancakes and didn't think they could compare to the real deal, but these were even better than my usual unhealthy pancakes! Thank you!
     
  3. 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!
     
  4. 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!
     
  5. 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

  1. 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!
     
  2. 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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