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Better-For-You Buttermilk Pancakes

The name is just one reason you should try these for dinner; sweet, fluffy goodness is the other. —Janet Schubert, Rib Lake, Wisconsin
  • Total Time
    Prep: 15 min. Cook: 10 min./batch
  • Makes
    16 pancakes

Ingredients

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 large egg whites
  • 1 large egg
  • 2 cups buttermilk
  • 2 tablespoons canola oil
  • Fresh mixed berries, optional

Directions

  • In a large bowl, combine the first five ingredients. Combine the egg whites, egg, buttermilk and oil; stir into dry ingredients just until moistened.
  • Pour batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles just form on top; cook until second side is golden brown. Serve with berries if desired.
    Freeze option: Freeze cooled pancakes between layers of waxed paper in a resealable plastic freezer bag. To use, place pancakes on an ungreased baking sheet, cover with foil and reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of three pancakes on a microwave-safe plate and microwave on high for 1-1/4 to 1-1/2 minutes or until heated through.
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Reviews

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Average Rating:
  • elijah53
    Aug 8, 2013

    I was not impressed at all. Tasted like eating wheat bread for breakfast. No buttermilk flavor at all. I followed recipe to a T and did't like it.

  • hillappleh1
    Feb 24, 2013

    Excellent pancake with a great taste.

  • rosepryor
    Aug 23, 2012

    I loved this recipe, sending to my whole family! Made recipe exactly as written, result; puffy, delicious, healthier pancakes.

  • rodricat
    Aug 8, 2012

    Tip: Freeze extra pancakes in a single layers on a baking sheet, then transfer to a freezer bag. On busy mornings just pop them into the microwave or toaster to warm them up!

  • iteach5
    Jun 22, 2012

    These pancakes are delicious! I even ate the cold leftovers for a snack. I will definitely make them again. I followed the recipe exactly, and the only thing that I would recommend is to cut back on the amount of buttermilk. My batter was way too thin, and I had to add more flour to thicken it up.