Brunch

Whole Wheat Buttermilk Pancakes is for Breakfast, Snack.

Whole Wheat Buttermilk Pancakes takes 10 minutes to prepare.

Whole Wheat Buttermilk Pancakes takes 30 minutes to cook.

Whole Wheat Buttermilk Pancakes makes 12 servings.

The ingredients for Whole Wheat Buttermilk Pancakes are:

Dry Ingredients
3/4 c. all purpose flour
1/4 c. whole wheat flour
1 tsp. baking power
1/4 tsp. baking soda
1/2 tsp. salt

Wet Ingredients
3 tsp. brown sugar, unpacked
1 egg
1 1/2 c. buttermilk, lowfat

Here is how you make Whole Wheat Buttermilk Pancakes:

Mix together your Dry Ingredients in a medium bowl. Set aside.Mix together your Wet Ingredients in a separate container until well blended.Add the Wet Ingredients to the Dry Ingredients and mix just until the mixture is fully incorporated. There will be some lumps -- this is okay.Preheat your griddle to 350F or until drops of water "dance" on the surface. Shape your pancakes, cooking for 2 minutes on the first side or until the sides are dry and the surface is covered with bubbles. Flip with a pancake turner and cook for another 2 minutes. Remove pancake to a warm place (oven or plate covered with foil) while finishing the rest of the pancakes.Makes 12 6-inch pancakes. Serve with maple syrup or fruit.Number of Servings: 12Recipe submitted by SparkPeople user MUIMI07.

The nutritional information for Whole Wheat Buttermilk Pancakes is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 57.9

• Total Fat: 0.8 g
• Cholesterol: 18.3 mg
• Sodium: 39.0 mg
• Total Carbs: 9.9 g
• Dietary Fiber: 0.3 g
• Protein: 2.6 g