Old-Fashioned Whole Wheat Buttermilk Pancakes

Posted by Hallee on Nov 7, 2009 in Breads, Breakfast, Hallee's Galley, Recipes |

Old-Fashioned Whole Wheat Buttermilk Pancakes

The perfect breakfast food. A staple in my house.

1 egg
1 ¼ cups buttermilk
½ tsp baking soda
1 ¼ whole wheat flour
1 tsp brown sugar
2 TBS oil
1 tsp baking powder
½ tsp salt

Measuring cups/spoons
bowl
whisk
griddle or frying pan

Heat griddle to 400° degrees F. If using a skillet, heat it to just hotter than medium heat.

Beat the egg with the whisk. Add the buttermilk and baking soda. Mix well. Add the remaining ingredients and whisk just until smooth.

I use a ⅓ measuring cup – pour onto the griddle. Heat until the edges brown and bubbles form. Carefully flip over and cook just until the other side browns.

About 8-10 pancakes, depending on the size.

Serve with real butter and maple syrup, honey, or molasses. You can also top with fresh fruit and freshly whipped cream.

Add ½ cup fresh or frozen blueberries to the batter after it’s mixed for blueberry pancakes.

Add one chopped banana and a dash of cinnamon for banana pancakes.

If the batter is too thick, add a little bit more buttermilk.

If you don’t have buttermilk, you can use regular milk. Increase baking powder by ½ tsp and omit baking soda.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?

Hallee

I’m so grateful for your visit, today.
You would bless me if you added me to your

feed reader or subscribed

via email.
You can also become a fan on

Facebook or follow me on

Twitter. I would love to see more of you!

... other posts by Hallee

Tags: American cuisine, Baking powder, Batter, Breakfast food, Breakfast foods, Buttermilk, Canadian cuisine, Cuisine, Food and drink, Griddle, Hallee's Galley, Hospitality/Recreation, Pancakes, Recipe, Recipes, Whole wheat

3 Comments

Friday Favorites November 13, 2009 — Daily Dwelling says:

12 Nov 2009 at 18:51

[...] Buttermilk Pancakes by Hallee the Homemaker [...]

» Reply to this Comment «
Camille says:

13 Nov 2009 at 08:15

I have a question – you use buttermilk a lot in your recipes. It’s not something that I normally keep on hand in my kitchen, so much so that I do keep powdered buttermilk on-hand for those occasions when I do make a recipe that calls for it.
I have used “real” buttermilk in the past, but it has been a while. In my experience, there is a difference in texture/flavor in baked goods (like pancakes or biscuits) but not necessarily in something cooked – like fried chicken.
So do I accept the mediocrity of my powdered buttermilk? Or should I start keeping real buttermilk on hand in my fridge? What do you think?

» Reply to this Comment «
- Hallee says:
  
  13 Nov 2009 at 08:30
  
  I’ve never used powdered buttermilk, so I’m not certain but I think that I would be able to taste a difference. Have you noticed a difference in how the leavening reacts to the buttermilk? Do you need to up your baking powder when you use the powdered buttermilk?
  
  One thing you can do, in baking, is to mix 1 cup milk with one Tablespoon lemon juice or white vinegar. It will produce a good substitute for buttermilk that shouldn’t affect the taste.
  
  » Reply to this Comment «