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Whole Wheat Buttermilk Pancakes

My brother and sister in law are in town with their brood of 3 kids. That means there are 5 kids 5 and under in my house right now. It’s mayhem but adorable. This morning my brother suggested we make our mom’s buttermilk pancake recipe – luckily I had buttermilk in the house! We substituted whole wheat flour for all purpose. They were a little flatter that way but tasted just like I remembered them.

As my brother said, this was cooking with my brother’s kids + my kid + 2 teeny babies. That’s quite the culinary feat! Plus we got to pass on a pancake tradition. Now for the recipe…

Whole Wheat Buttermilk Pancake Recipe

Prep Time: 12 mins  Cooking Time: 5 to 10 mins

2 cups whole wheat flour (I prefer Whole Wheat Pastry Flour)
3 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
pinch of salt
2 eggs
2 cups lowfat buttermilk
2 tablespoons butter (melted)

Preheat your griddle on medium heat. In a medium bowl, whisk together dry ingredients. Set aside. In a large bowl whisk together wet ingredients. Combine wet and dry being careful not to over mix. Throw some water on the griddle. If it sizzles, it is ready. Turn down the heat to medium-low and grease the griddle with cooking spray. Ladle the pancake batter onto the griddle and wait until you see bubbles before you flip the pancake. Pancakes are done when they are golden brown. Sprinkle with powdered sugar and serve. Makes approximately 20 pancakes.

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