Whole-Wheat Pancakes
on Apr 01, 2016, Updated Jun 17, 2021
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With a 50-50 split between flours, these easy whole-wheat pancakes are tasty topped with a touch of melted butter and maple syrup.
A mom-friend warned me that when her kids turned 2 something happened.
They entered the buttered noodle phase.
At the time she was passing along this motherly advice, I was experimenting with exotic purées for my then baby. And I thought, somewhat smugly, that won’t be my son.
Ha! I was wrong.
While it may not be butter, his palette is only a smidge elevated with olive oil, garlic powder, salt & pepper and a side pineapple & pita chips.
My toddler is my kitchen helper, but that doesn’t make a difference in he wants to eat.
I’ve resorted to transforming into an entertainer.
My repertoire of stunts includes using cookie cutters to make shapes out of whole-wheat pancakes.
They have been such a hit that I think I will forever be doing geometric gymnastics to get him to eat something other than spaghetti.
But I’m not sure there is much of a nutritional difference between the two!
Whole-Wheat Pancakes
Ingredients
- 3/4 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup low-fat buttermilk
- 1/2 cup skim milk
- 1 tablespoon honey
- 1/2 teaspoon vanilla extract
- Butter and maple syrup for serving
Instructions
- In a large bowl, combine the all-purpose flour, whole-wheat flour, baking powder, baking soda and salt. In a medium bowl, whisk together the eggs, buttermilk, skim milk, honey and vanilla extract. Fold the wet ingredients into the dry ingredients. The batter will look a bit lumpy.
- Preheat a nonstick griddle over medium heat. Ladle the batter by the 1/3-cup-full onto the griddle. When the pancakes start bubbling, flip them to the other side cooking until golden brown.
- Serve the pancakes with butter and maple syrup.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
