Buttermilk Pancakes
These fluffy buttermilk flapjacks are sure to become your family’s standard pancake recipe.
Ingredients
- ¾ cup whole-wheat flour
- ¾ cup all-purpose flour
- 2 tablespoons granulated sugar
- 1½ teaspoons baking powder
- ¾ teaspoon baking soda
- ¼ teaspoon Kosher salt
- 1 whole egg or 2 large egg whites
- 1¾ cups low-fat buttermilk
- 1 tablespoon avocado oil
- ½ teaspoon vanilla extract
Instructions
- In a large mixing bowl, whisk together the flours, sugar, baking powder, baking soda, and salt until combined.
- In a medium bowl, lightly beat the egg whites. Add the buttermilk, oil, and vanilla extract and whisk until combined.
- Pour the wet ingredients over the dry ingredients and stir together gently until just combined, taking care not to overmix. If time allows, let the batter rest for 10 minutes.
- Liberally coat a large skillet or griddle with oil spray. Preheat it over medium heat. When the pan is nice and hot (after about 2 minutes), ladle about ¼ cup batter per pancake onto the surface.
- The batter will be thick, so it may help to spread it out with the back of a spoon.
- Cook the pancakes until they are golden brown, 1 to 2 minutes per side. Recoat the pan with oil spray between batches to prevent the pancakes from sticking.
Nutrition Information per serving
Calories: 175Carbohydrates: 31gProtein: 7gTotal Fat: 3g— Unsaturated Fat: 3g— Saturated Fat: 0gCholesterol: 0mgSodium: 343mgFiber: 2gTotal Sugar: 0g— Natural Sugar: 0g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.