Wednesday, March 16, 2011

Whole Grain Buttermilk Pancakes

The coming of spring has made me face a harsh reality - I've enjoyed eating and hibernating a little too much. So I've decided to dedicate a little of my blogging time to the gym. 

Don't hate me.

So I've been on the hunt for some healthier recipes to get me back in fighting condition. When I first saw this recipe under the "healthy breakfast recipes" section of my Epicurious app I decided to give it a try. The best thing about these pancakes are the texture. It contains wheat flour, cornmeal , oats and buttermilk contributes to the fluffiness of the pancake. 

You know what the second best thing is? Searching for recipes in bed before you get up on Saturday.

Whole Grain-Buttermilk Pancakes
  • 1 cup whole wheat flour
  • 1/3 cup quick-cooking oats
  • 1/3 cup yellow cornmeal
  • 1/3 cup all purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups buttermilk
  • 2 large eggs
  • 4 tablespoons (about) butter, melted
  • 2 tablespoons mild-flavored (light) molasses
  • Pure maple syrup
Mix first 7 ingredients in medium bowl to blend. Whisk buttermilk, eggs, 2 tablespoons melted butter and molasses in large bowl to blend. Add dry ingredients; mix just until blended. Heat griddle or heavy large skillet over medium heat. Brush with butter. Working in batches, drop scant 1/4 cup batter onto griddle for each pancake. Cook until brown, about 3 minutes per side, brushing griddle with more butter as needed. Serve with syrup.


  1. Those are super duper fluffy!! It's spring!! (Almost).

  2. I love fluffy pancakes like yours! Yumm!

  3. It's okay, going to the gym is important too :) These look like a great healthy option for a weekend breakfast. Love all the whole grains!

  4. So lovely! Thanks for posting! ♥- Katrina


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