Whole Grain Pancakes

Creating healthy, low-fat, whole grain pancakes that are light and fluffy is not an easy feat, but with the right balance of ingredients, it can be done!

Course Breakfast

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Calories 212

Author Kim

Ingredients

1 cup white whole wheat flour
¾ cup all-purpose flour
½ cup cornmeal
¼ cup rolled oats
2 teaspoons baking powder
1 teaspoon kosher salt
½ teaspoon baking soda
2¼ cups buttermilk
3 large eggs
¼ cup unsalted butter melted, plus more for serving
1 tablespoon honey
Maple syrup for serving

Instructions

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. Stir the egg mixture into the flour mixture until mostly combined without over mixing. Some small lumps are fine.
Heat a griddle or large 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 ⅓ 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