Whole Wheat Buttermilk Pancakes

Many of our online reviewers have called these fluffy, flavorful pancakes the best they've ever tasted. Keep cooked pancakes warm in a 200º oven while preparing remaining pancakes, then serve them with heated maple syrup.

Yield: 6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)

Ingredients

• 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  salt
• 1 1/2  cups  low-fat buttermilk
• 1  tablespoon  vegetable oil
• 1  large egg
• 1  large egg white
• Cooking spray
• 3/4  cup  maple syrup
• 3  tablespoons  butter

Preparation

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk; add to flour mixture, stirring just until moist.

Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

Nutritional Information

Calories:

351 (26% from fat)

Fat:

10g (sat 4.6g,mono 2.8g,poly 1.9g)

Protein:

7.6g

Carbohydrate:

59.7g

Fiber:

2.3g

Cholesterol:

55mg

Iron:

2.1mg

Sodium:

570mg

Calcium:

176mg