Ingredients for Whole Grain Buttermilk Pancakes
- 1 ½ cups whole wheat flour
- ½ cup oat bran
- ½ cup cornmeal
- Brown Sugar
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups buttermilk
- Eggs
- Corn Oil
- Nonstick Cooking Spray
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Whole Grain Buttermilk Pancakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Whole Grain Buttermilk Pancakes
- In a medium bowl, whisk together 1 ½ cups whole wheat flour, ½ cup oat bran, ½ cup cornmeal, ⅓ cup granulated sugar, 4 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- In a separate bowl, whisk together 1 ½ cups buttermilk, 2 large egg yolks, and 2 tablespoons vegetable oil.
- In a large bowl, beat 2 large egg whites with an electric mixer until stiff, glossy peaks form.
- Gently fold the wet ingredients (buttermilk mixture) into the dry ingredients (flour mixture) until just combined. Do not overmix.
- Gently fold in the stiffly beaten egg whites until just combined. Be careful not to deflate the egg whites.
- Lightly coat a large skillet or griddle with cooking spray and heat over medium heat.
- Pour ¼ cup of batter onto the hot skillet for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- Serve immediately with your favorite toppings such as maple syrup, fresh fruit, whipped cream, or nuts.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
8g
Fat
2g
Carbs
2g