Best Whole Wheat Buttermilk Silver Dollar Pancakes Recipes

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SILVER DOLLAR PANCAKES



Silver Dollar Pancakes image

Silver dollar pancakes are light, fluffy bite-sized pancakes that are so much fun for kids and adults alike! These quick and easy mini buttermilk pancakes can be served in tall stacks with your favorite toppings!

Provided by Rachel Gurk

Categories     Breakfast

Time 25m

Number Of Ingredients 9

2 tablespoons unsalted butter, melted ((more for pan))
1 cup buttermilk
1 large egg, beaten
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 tablespoon granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt

Steps:

  • Add the melted butter to a large mixing bowl. Slowly drizzle in the buttermilk while whisking. Whisk in egg and vanilla.
  • Add flour, sugar, baking powder, baking soda, and salt, and gently mix together on top of the wet ingredients before whisking it all together, until just mixed.
  • Add 1 tablespoon of butter to a griddle preheated over medium heat. Pour batter by 1-2 tablespoon portions onto the griddle. Cook for 1-3 minutes on each side, or until golden brown and cooked through. Add more butter to pan for the next batch as needed, repeating until all batter is used.

Nutrition Facts : ServingSize 5 pancakes, Calories 232 kcal, Carbohydrate 30 g, Protein 7 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 63 mg, Sodium 521 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 3 g

WHOLE WHEAT BUTTERMILK PANCAKES



Whole Wheat Buttermilk Pancakes image

Treat you family with these delicious buttermilk pancakes that can be baked to perfect golden brown hue.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 18

Number Of Ingredients 8

2 eggs
2 cups buttermilk
1/4 cup vegetable oil
2 cups Gold Medal™ whole wheat flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Steps:

  • In large bowl, beat eggs with wire whisk until fluffy. Beat in remaining ingredients just until smooth. (For thinner pancakes, stir in 1 to 2 tablespoons more milk.)
  • Heat griddle or skillet over medium heat or to 350°F. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • For each pancake, pour 1/4 cup batter from cup or pitcher onto hot griddle. Cook until puffed and dry around edges. Turn and cook other side until golden brown.

Nutrition Facts : Calories 110, Carbohydrate 14 g, Cholesterol 25 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Pancake, Sodium 220 mg, Sugar 4 g, TransFat 0 g

100% WHOLE WHEAT PANCAKES



100% Whole Wheat Pancakes image

These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)

Provided by Kristie Ann

Categories     Breakfast and Brunch     Pancake Recipes

Time 1h

Yield 4

Number Of Ingredients 8

2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 eggs
3 tablespoons vegetable oil

Steps:

  • Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
  • Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g

LIGHT & FLUFFY WHOLE WHEAT BUTTERMILK PANCAKES



Light & Fluffy Whole Wheat Buttermilk Pancakes image

Whole wheat & fluffy?--Yes! I couldn't believe it either until I tried it. I'm not sure if it was because I milled my own wheat or not, but I'll be making this as my standard pancake recipe now.

Provided by Maddison

Categories     Breakfast

Time 20m

Yield 8 Pancakes, 4 serving(s)

Number Of Ingredients 8

1 egg
1 cup whole wheat flour
1 cup buttermilk
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda

Steps:

  • Beat egg until fluffy.
  • Add remaining ingredients, mix only until smooth.
  • Makes 8 (4 inch) pancakes.
  • Really good and healthy!

Nutrition Facts : Calories 217.3, Fat 9.3, SaturatedFat 1.7, Cholesterol 49, Sodium 621.5, Carbohydrate 28, Fiber 3.2, Sugar 6.2, Protein 7.6

WHOLE-WHEAT BUTTERMILK PANCAKES



Whole-Wheat Buttermilk Pancakes image

If you know me at all, you know that I love breakfast. This recipe was born one morning when I had just a little regular flour on hand, but a lot of whole-wheat flour, and some almost-spoiled milk in the fridge. So I decided to make these delicious pancakes with the milk before it went all the way bad. Sour milk and buttermilk can be used interchangeably in this recipe, or you can make a facsimile of buttermilk yourself (see Cook's Note). Chocolate and berries are excellent on these pancakes, as are other toppings like maple syrup and whipped cream, though I admit to devouring an entire rather large pancake with no toppings at all since I just couldn't wait.

Provided by Vallery Lomas

Categories     main-dish

Time 30m

Yield 12 pancakes

Number Of Ingredients 11

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 kosher salt
1 1/4 cups buttermilk (see Cook's Note) or sour milk
1 tablespoon vegetable oil
2 large eggs
1 tablespoon unsalted butter, for coating the skillet, plus more as needed
Chocolate syrup, berries, maple syrup or whipped cream, for serving

Steps:

  • Whisk the all-purpose flour, whole-wheat flour, sugar, baking powder, baking soda and salt together in a large bowl. Whisk the buttermilk, oil and eggs together in a medium bowl. Make a small well in the dry ingredients and pour the wet ingredients into the well. Whisk until just combined. The batter may be slightly lumpy.
  • Heat a pancake griddle or large nonstick skillet over medium heat. Add the butter and swirl or stir to coat the surface. Working in batches, spoon about 1/4 cup batter per pancake onto the griddle or skillet. Flip the pancakes when the tops are covered with bubbles and the edges are lightly browned and set. Cook the other side for an additional 1 to 2 minutes. Remove from the griddle or skillet and continue until all the batter is used, adding more butter as needed.
  • Serve the pancakes with your choice of chocolate syrup (or melted chocolate ganache), berries, maple syrup and/or whipped cream.

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