Whole Wheat Buttermilk Pancakes
Fiber-rich whole wheat pancakes are ideal for more leisurely mornings.
- Servings: 4
- Yield: Makes about 16,
Photography: Jennifer Levy
Source: Martha Stewart Living, March 2004
- Vegetable-oil cooking spray
For the Flour Mixture
- 1 cup whole wheat flour
- 2/3 cup all-purpose flour
- 1/3 cup toasted wheat germ
- 1 tablespoon packed light-brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Buttermilk Mixture
- 3 tablespoons unsalted butter, melted
- 2 3/4 cups low-fat buttermilk
- 2 large eggs, lightly beaten
For the Garnish
- Pure maple syrup, for serving (optional)
- Raspberries, for serving (optional)
Preheat oven to 200 degrees. Whisk together flours, wheat germ, sugar, baking powder, baking soda, and salt in a medium bowl; set aside.
Heat a griddle or seasoned cast-iron skillet over medium heat. Stir together melted butter, buttermilk, and eggs in a medium bowl. Stir the flour mixture into the buttermilk mixture until just combined (batter will be slightly lumpy).
Generously coat griddle with cooking spray. Working in batches, pour 1/4 cup batter for each pancake onto griddle. Cook until surface is bubbling and edges are slightly dry, 3 to 4 minutes. Turn pancakes; cook until undersides are golden brown, 3 to 4 minutes more. Transfer to a baking sheet, and keep warm in oven. Divide pancakes among four plates. Serve with syrup and berries, if desired.