Buttermilk Pancakes Ww
Fluffy, wholesome, and irresistibly satisfying, these Buttermilk Pancakes WW blend the perfect balance of indulgence and nutrition. Crafted with a combination of all-purpose and whole wheat flours, these pancakes are light yet hearty, offering a subtle nutty flavor from the whole grains. The buttermilk adds a tangy richness, while a hint of vanilla elevates every bite with comforting warmth. Quick and easy to prepare, this recipe comes together in just 25 minutes, making it ideal for busy mornings or a leisurely weekend brunch. Serve these golden beauties with fresh fruit, a drizzle of maple syrup, or a dollop of creamy yogurt for a breakfast that’s as delicious as it is nourishing. Perfectly fluffy and endlessly customizable, these buttermilk pancakes are sure to become a family favorite! Keywords: buttermilk pancakes, whole wheat pancakes, fluffy pancakes, easy breakfast recipes.
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Ingredients
- 1 cup All-purpose flour
- 0.5 cup Whole wheat flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 1.5 cups Buttermilk
- 1 Large egg
- 1 teaspoon Vanilla extract
- 2 tablespoons Unsalted butter (melted)
- 0 Cooking spray or additional unsalted butter
Directions
Step 1
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.
Step 2
In a separate medium bowl, whisk the buttermilk, egg, and vanilla extract until well combined.
Step 3
Pour the wet ingredients into the dry ingredients, gently folding the two together with a spatula. Be careful not to overmix; a few lumps are fine.
Step 4
Drizzle the melted butter into the batter and gently fold until just incorporated. Let the batter rest for 5 minutes.
Step 5
Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with cooking spray or a small amount of butter.
Step 6
Pour 1/4 cup of batter onto the skillet for each pancake. Spread it slightly with the back of a spoon if needed.
Step 7
Cook for 2-3 minutes, or until bubbles form on the surface, and the edges start to set. Flip the pancake and cook for another 1-2 minutes, or until golden brown and cooked through.
Step 8
Transfer the cooked pancakes to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Step 9
Serve warm with your favorite toppings such as fresh fruit, maple syrup, or a dollop of yogurt.
Nutrition Facts
| Serving size | (639.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1164.1 |
| Total Fat 42.4g | 0% |
| Saturated Fat 23.5g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 288.3mg | 0% |
| Sodium 2355.6mg | 0% |
| Total Carbohydrate 157.0g | 0% |
| Dietary Fiber 10.6g | 0% |
| Total Sugars 19.3g | |
| Protein 38.7g | 0% |
| Vitamin D 231.3IU | 0% |
| Calcium 492.3mg | 0% |
| Iron 8.9mg | 0% |
| Potassium 949.7mg | 0% |
Source of Calories