Whole Wheat Buttermilk Pancakes
Healthy whole wheat buttermilk pancakes with a hint of cinnamon, perfect for a nutritious breakfast that suits all ages and tastes, offering a light and flavorful start to your day.
Ingredients
Instructions
- In a blender or mixer, blend together egg whites, buttermilk, and oil.
- Add dry ingredients and mix well.
- Drop 1/2 cup of batter onto a hot, oiled skillet.
- Brown pancakes on both sides until cooked through.
Tips & Substitutions
For fluffier pancakes, separate the egg whites and beat them until stiff peaks form before folding them into the batter. You can substitute half of the whole wheat flour with all-purpose flour for a lighter texture. If you don't have buttermilk, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes. This recipe can also be adapted with various spices or sweeteners based on your preference.
Serving Suggestions
Serve these whole wheat buttermilk pancakes with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt for added flavor. They pair beautifully with a side of crispy bacon or sausage. For a delicious variation, top with cinnamon apples or a sprinkle of nuts. Enjoy them as part of a hearty breakfast or brunch spread alongside other American recipes.
Storage & Reheating
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster or microwave for a few seconds until warm. For a crispier texture, you can also reheat them on a skillet over medium heat for a couple of minutes on each side.
Nutrition & Diet Analysis (per serving)
Each serving of Whole Wheat Buttermilk Pancakes contains roughly 213 calories, with 16g protein, 22g carbohydrates, and 7g fat. It is an excellent source of protein (32% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 675mg per serving (29% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these pancakes ahead of time?
Yes, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before cooking. Alternatively, cooked pancakes can be frozen and reheated later for a quick breakfast option.
What can I use instead of egg whites?
You can replace the egg whites with 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) for a vegan option. This will help bind the ingredients together while keeping the pancakes moist.
How do I know when the pancakes are done cooking?
Pancakes are ready to flip when small bubbles form on the surface and the edges look set. Once flipped, they should take about 1-2 minutes on the other side to brown nicely. Make sure to keep the heat at medium to avoid burning.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).