From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. Add dry ingredients to wet ingredients and stir gently to combine. Followed another revewer's suggestion and replaced the oil with flaxseed meal - they came out great. I replaced the oil with 3 TBS of flaxseed meal and I added 3/4 cup of fresh blueberries. These exceeded my expectations! These pancakes are amazingly yummy! Grease surface if desired, then drop batter by 1/3 cup portions onto skillet. That helps with the sticking that some have mentioned. The cakes were definitely light but I just wish they had more "oomph". How is that even possible? These pancakes were absolutely delicious!! Whole wheat flour, with its golden oak hue, has more depth of flavor than plain white flour, which seems to stare blankly … Resist overmixing--it will make the pancakes tough. This will help to … The only thing I changed was that I made some of them with blueberries, but either way they were yummy!!! Light & Fluffy Whole Wheat Buttermilk Pancakes. Will never make from a box again! I also add banana. Log in, Five Frugal Things | Because normal feels good ». All can be made in 45 minutes or less. We always skip the butter on pancakes and just use syrup. Will try again, but the pancakes themselves were much fluffier than I'm used to when making pancakes from scratch. The texture of these pancakes is perfect. Really good and healthy! Let the batter sit, without stirring, for 10 to 15 minutes. Delicious, difinately beats the box mixes and comes together just as quick. This recipe is an excellent pancake recipe. Scrumptious!! Fresh blueberries make a nice addition - 1/2 cup or more. Will cook these again!! WOW Just about the lightest and fluffiest pancakes I've ever had. Keep everything from your countertops to your dining room chairs germ-free. Yummy! These pancakes were awesome! Get inspired to make your porch your new favorite living space with these ideas designed to add a refined look to any outdoor space. This recipe is a keeper! Very good. A good solid recipe. Would make again in a heartbeat. Very good! Source: EatingWell Magazine, January/February 2014. As the batter rests, the baking powder forms bubbles that create fluffy pancakes and the gluten in the flour relaxes to make them more tender. This recipe is a mess. I make whole wheat pancakes using another version all the time. All the essential dishes are here, just on a smaller scale. Blueberry Pancakes This was the first time I ever made pancakes. Most of the times that I’ve opted for whole wheat breads over white, I would do it for health reasons but … I added probably another 3/4 cup of buttermilk part way through while cooking. Info. I also noticed that it seemed to be closer to an 8 serving batch than a 6 serving batch. Divide pancakes … Delicious! for the buttermilk. Definitely going to make these again! These were super easy to make and the whole wheat flour gave them an interesting texture. Did have to use oil. 1/4 c per pancake gave me 10 pancakes so only 5 servings. The flavor was delicious however. I've tried cooking it in every pan in the house and it sticks to everything. Pros: Healthy easy delicious Cons: none! Best pancake recipe I've ever used (and I've used a lot. Worked fine. Pros: Delicious Cons: Batter too thick. Transfer to a baking sheet, and keep warm in oven. Combine flours, sugar, baking … I am now a convert, an extra 5 minutes is well-worth it so that I can enjoy these fluffy, tasty, and healthy version of pancakes! Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy). My kids plus their sleepover friend all gave thumbs up! Make Ahead Tip: To make ahead: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Serve with syrup and butter. Our fall-focused indoor and outdoor decorating ideas are guaranteed ways to make the perfect first impression when family and friends come calling on Thanksgiving—or any day during the season. I'm not a fan of sweetened crepe and pancake batters, though, so I used only 2 tsp brown sugar and used a few dashes ground vanilla and nutmeg. Batter was dense. Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes. This healthy whole-grain buttermilk pancake recipe uses 100% whole-wheat flour, heart-healthy canola oil and just a tablespoon of sugar. Instead of non-stick spray and non-stick pan, I used a tablespoon of unsalted butter in a stainless steel pan. I don't like a really thin pancake but these were just right. Pancakes are light, fluffy and delicious. These were great with the bourbon pecan sauce from this site (I didn't add the butter and syrup). I added the zest of an orange to the wet ingredients. If you're on Weight Watchers, 3 pancakes with 1.5 Tbsp of the Bourbon Pecan Sauce makes for 7.5 points! When it comes to healthy and delicious pancakes, you can't do better than these! I was a little concerned about the thickness based on the comments but they cooked perfectly on the griddle and didn't spread out too much. * Percent Daily Values are based on a 2000 calorie diet. Heat a cast iron skillet over medium-low heat for 5 minutes. Perfect! These are really good- pleasantly light and tangy from the buttermilk. I think this recipe would also be great with the addition of cinnamon, vanilla extract, fruit, etc... Made w/ white whole wheat flour and they tasted great! Very disappointed and surprised at the good reviews. If I make this again.. Heat a griddle or seasoned cast-iron skillet over medium heat. These needed absolutely no embellishment to be delicious, although butter and syrup were certainly yummy too. These are the best whole wheat pancakes I've tried. If you want to experiment with different types of whole grains, replace up to 1/2 cup of the whole-wheat flour with cornmeal, oats and/or buckwheat flour. Mine cooked unevenly but that's more about my stovetop and pan than about this recipe. They are fluffy yet very filling (I'm not sure where my kids pack them in), provided you don't try to mix all the lumps out of the batter (a big no-no with pancakes). Will make again! Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. 189 calories; protein 7.1g 14% DV; carbohydrates 27.6g 9% DV; dietary fiber 3g 12% DV; sugars 5.2g; fat 6g 9% DV; saturated fat 0.9g 5% DV; cholesterol 33.5mg 11% DV; vitamin a iu 73.8IU 2% DV; vitamin c 0.6mg 1% DV; folate 7mcg 2% DV; calcium 166mg 17% DV; iron 4.3mg 24% DV; magnesium 8.2mg 3% DV; potassium 145.4mg 4% DV; sodium 440.2mg 18% DV; thiaminmg 2% DV; added sugar 2g. Recipe by Maddison. 78jessica....purchase buttermilk and freeze into half cup portions...yes it will separate, but just stir it before adding to pancake recipe....thawing first of course. Homemade stuffing is ridiculously easy to make, but there are a few things you can do that would ruin a perfectly good stuffing. So eat on... syrup on top.. cause no one eats them without all that gooey sugar.. another very high glycemic carbohydrates..