Honey Wheat Buttermilk Pancakes Food

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BUTTERMILK PANCAKES II



Buttermilk Pancakes II image

A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

Provided by BURYGOLD

Categories     Breakfast and Brunch     Pancake Recipes

Time 25m

Yield 12

Number Of Ingredients 9

3 cups all-purpose flour
3 tablespoons white sugar
3 teaspoons baking powder
1 ½ teaspoons baking soda
¾ teaspoon salt
3 cups buttermilk
½ cup milk
3 eggs
⅓ cup butter, melted

Steps:

  • In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  • Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  • Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Nutrition Facts : Calories 219 calories, Carbohydrate 30.7 g, Cholesterol 63.3 mg, Fat 7.4 g, Fiber 0.8 g, Protein 7.2 g, SaturatedFat 4.1 g, Sodium 515.5 mg, Sugar 6.7 g

WHOLE WHEAT BUTTERMILK PANCAKES



Whole Wheat Buttermilk Pancakes image

These pancakes are amazing! I made them for my family one morning and they turned out to be fluffy and good in spite of the whole wheat flour!

Provided by Homegrown

Time 15m

Yield 6

Number Of Ingredients 10

1 cup buttermilk
1 large egg
2 tablespoons vegetable oil
½ cup whole wheat flour
½ cup whole wheat pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup semisweet chocolate chips
cooking spray

Steps:

  • Combine buttermilk, egg, and vegetable oil in a bowl. Mix in flours, baking powder, baking soda, and salt. Stir in chocolate chips.
  • Spray a skillet with cooking spray and heat over medium heat. Working in batches, spoon or pour 1/4 cupfuls of batter onto the hot skillet. Cook until bubbles form and edges are dry, 2 to 3 minutes. Flip and cook until golden brown, about 2 minutes longer.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 26 g, Cholesterol 32.6 mg, Fat 10.3 g, Fiber 3.4 g, Protein 5.4 g, SaturatedFat 3.7 g, Sodium 436.5 mg, Sugar 9.7 g

WHOLE-WHEAT BUTTERMILK PANCAKES



Whole-Wheat Buttermilk Pancakes image

If you know me at all, you know that I love breakfast. This recipe was born one morning when I had just a little regular flour on hand, but a lot of whole-wheat flour, and some almost-spoiled milk in the fridge. So I decided to make these delicious pancakes with the milk before it went all the way bad. Sour milk and buttermilk can be used interchangeably in this recipe, or you can make a facsimile of buttermilk yourself (see Cook's Note). Chocolate and berries are excellent on these pancakes, as are other toppings like maple syrup and whipped cream, though I admit to devouring an entire rather large pancake with no toppings at all since I just couldn't wait.

Provided by Vallery Lomas

Categories     main-dish

Time 30m

Yield 12 pancakes

Number Of Ingredients 11

3/4 cup all-purpose flour
3/4 cup whole-wheat flour
3 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups buttermilk (see Cook's Note) or sour milk
1 tablespoon vegetable oil
2 large eggs
1 tablespoon unsalted butter, for coating the skillet, plus more as needed
Chocolate syrup, berries, maple syrup or whipped cream, for serving

Steps:

  • Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil and eggs together in a medium bowl. Make a small well in the dry ingredients and pour the wet ingredients into the well. Whisk until just combined. The batter may be slightly lumpy.
  • Heat a pancake griddle or large nonstick skillet over medium heat. Add the butter and swirl or stir to coat the surface. Working in batches, spoon about 1/4 cup batter per pancake onto the griddle or skillet. Flip the pancakes when the tops are covered with bubbles and the edges are lightly browned and set. Cook the other side for an additional 1 to 2 minutes. Remove from the griddle or skillet and continue until all the batter is used, adding more butter as needed.
  • Serve the pancakes with your choice of chocolate syrup (or melted chocolate ganache), berries, maple syrup and/or whipped cream.

100% WHOLE WHEAT PANCAKES



100% Whole Wheat Pancakes image

These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)

Provided by Kristie Ann

Categories     Breakfast and Brunch     Pancake Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 eggs
3 tablespoons vegetable oil

Steps:

  • Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
  • Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g

OAT BUTTERMILK AND HONEY PANCAKES



Oat Buttermilk and Honey Pancakes image

This is an absolutely fabulous recipe. I often use soy milk in replace of the buttermilk. I also leave out the oil and it is a very nutritous and delicious breaksfat served with mixed berries and honey. I also often do not sit overnight but rather sit for 10 or so minutes. Another recipe from The Cook and The Chef tv show here in Australia. Time does not include overnight "sitting" time.

Provided by Wendys Kitchen

Categories     Breakfast

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 1/2 cups rolled oats
1 1/2 cups buttermilk
2 tablespoons honey
1 egg
1 egg yolk
3 tablespoons extra virgin olive oil
1/2 cup self-raising flour
1 pinch salt
ground cinnamon

Steps:

  • Pour buttermilk over oats and leave for 10 minutes.
  • Add honey, eggs and olive oil.
  • Into a fresh bowl sift self raising flour.
  • Add a pinch of salt and ground cinnamon.
  • Pour wet mix into the flour and combine well.
  • Leave at least an hour if not overnight.
  • To Cook.
  • Place a small piece of butter in a pan and allow to sizzle. Pour desired size into pan and cook till golden brown on first side and then flip over and repeat.
  • Allow to cool a little and serve with poached peaches and crème fraiche.

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